Diary of a Chef · Just Chefn Around

Chicken Fricassée

1 hour · 3 servings

By Diary of a Chef

Ingredients

• 1 whole roasting chicken, cut into pieces
• 2½ tbsp butter
• 2 cups pearl onions, peeled
• 1 lb mushrooms, quartered
• 2 garlic cloves, finely minced
• 2/3 cup dry white wine (Sauvignon Blanc or Chardonnay)
• 4 cups chicken stock (gelatinous, homemade preferred)
• 1 bay leaf
• 3 parsley sprigs
• 3 thyme sprigs
• 1 cup heavy cream (scant)
• ½ lemon juice, plus more to taste
• Sea salt and black pepper
• Backup thickener, only if needed: kuzu slurry, or butter + flour beurre manié

Instructions

1. 1Brown the chicken

   Butter over medium-high; season the chicken; brown in batches until golden. Remove.

2. 2Vegetables

   Heat to low. Pearl onions and mushrooms, stirring frequently, until the mushrooms release and start to color.

3. 3Garlic

   Until fragrant.

4. 4Deglaze

   Wine in; scrape the browned bits; let it reduce.

5. 5Build the sauce

   Stock in, stirring; bring to a gentle simmer. No roux — the gelatinous stock and cream carry the body.

6. 6Herbs and season

   Bay, parsley, thyme, salt, pepper.

7. 7Cook the chicken

   Chicken back in; cover; low heat until cooked through (165°F).

8. 8Finish

   Lid off. Stir in cream, then lemon juice for brightness. Taste and adjust. If the sauce needs more body: a small kuzu slurry or the beurre manié, simmered gently until it coats — never hard-boil after the kuzu.