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Chicken Fricassee Morgan Morano Recipe

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

Theresa Pell
Added: Monday, October 5, 2009



1 4 to 5 pound chicken -- cut into eights, skin off or on
3/4 teaspoon salt
1/8 teaspoon white pepper
1/4 ounce all purpose flour
2 1/2 ounces unsalted butter
9 ounces onions -- medium dice
1 teaspoon garlic -- minced
4 fluid ounces white wine
8 fluid ounces chicken stock low or no sodium
12 ounces leeks -- diced
6 ounces carrots -- medium dice
1 sprig thyme
1 bay leaf
6 ounces heavy cream (see note)
1/4 ounce parsley chopped for garnish

**** chicken (4-4.5 lbs), cut into eighths (or however you want, with skin off or if you want, you can leave it on).
Rinse the chicken pieces. Blot dry. Season well with salt and white pepper and dust lightly in flour.

1) In a large braising pot, over low-medium heat, heat the butter and saute the chicken pieces until they stiffen slightly, but don't brown since it's a "white" dish. Remove the chicken from the pan and reserve (place on a rack, etc).

2) Add the onions and the garlic to the pan and cook, stirring frequently until the onions are translucent, about 5 minutes.

3) Deglaze the pan with white wine and add the chicken stock, leeks, carrots, bay leaf, and thyme. Bring to a simmer and return the chicken to the pan along with any juices released while the chicken was held.

4) Cover the pot and braise chicken on stovetop over low to medium heat, until chicken is fork-tender, about 30-40 minutes.

5) To finish the sauce, remove the chicken and hold it warm. Add the cream and simmer until the sauce has thickened slightly, about 5-7 minutes. Return chicken to the sauce and continue to simmer. Garnish with chopped parsley.

Personal Notes:
Personal Notes:
NOTES : Do not overcook as chicken will dry out
Can defat before adding cream but will lose flavor of butter
Can use 1/2 and 1/2 instead of heavy cream, reduce sauce before adding 1/2 and 1/2




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