"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Fricassee Recipe

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This recipe for Chicken Fricassee, by , is from The Ruli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ruli
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large chicken cut in 8 pieces
flour
oil
salt
pepper
2 cloves minced garlic
thyme
bay leaf
1 bunch of green onions, finely chopped. Reserve the green tops.
1/4 cup cooking oil
flour for roux (3-4 tablespoons)
1 can button mushrooms
4 cups chicken stock

Directions:
Directions:
1.Season chicken pieces generously with salt, pepper and thyme.
2. In a large heavy pan or Dutch oven, heat oil over medium-high heat and brown chicken pieces, being careful not to burn.
3. Remove chicken to a plate and make roux in the same pan, adding more oil if needed. Add onions and cook in roux until soft, stirring constantly.
4. Add minced garlic, chicken stock (or canned broth), and bay leaf to the roux and stir over medium heat until mixture comes to a boil.
5, Add chicken pieces and water (if necessary) to cover chicken. Simmer over very low heat, stirring occasionally, until chicken is tender (about 35-40 minutes).
6. Add mushrooms and tops of green onions and cook for 10 more minutes.
7. Correct seasonings and add more liquid (stock or water) if necessary.
8. Serve over noodles or rice..

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
Prep time 30 minutes; simmer 45-55 minutes
Personal Notes:
Personal Notes:
For a richer gravy, add milk to thin gravy instead of water, before serving.

 

 

 

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