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Thomas Jefferson's Chicken Fricassee Recipe

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This recipe for Thomas Jefferson's Chicken Fricassee, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

International Women's Club of Bishkek
Added: Sunday, May 3, 2009


3 lb skinless chicken breasts; cut in serving sized pieces of choice,
1 tsp salt,
1/2 tsp ground nutmeg,
1/2 tsp pepper,
1/2 tsp paprika,
3 T flour,
2c water,
1c dry wine or chicken broth,
3 T butter,
2c fresh small mushrooms,
1 T chopped fresh parsley,
1 T chopped fresh sage,
1c half and half cream

Sprinkle chicken pieces with salt, pepper, nutmeg and paprika. Brown in hot oil over medium high heat in a dutch oven or covered fry pan. Remove chicken when well browned.
Reduce heat to medium and add flour and cook until lightly browned, stirring constantly. Whisk in 2 cups water and 1 cup wine or chicken broth until smooth.
Return the chicken to the pan; bring to boil. Cover and reduce heat to a simmer. Cook 20 minutes.
Remove chicken, keeping warm, reserve broth in a large container.
Melt butter in pan over medium high heat, add onion. Cook until lightly browned. Add mushrooms, sage and parsley. Add reserved broth and chicken.
Cook over medium heat, stirring until heated through.
Serve over cooked rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
11/2 hours




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