Ingredients: |
Ingredients: 3½ - 4 lb. your favorite chicken pieces, bone in, skin on.
Coarse salt and freshly ground pepper
3 T. butter, softened, divided
1 T. extra-virgin olive oil
1 small yellow onion, cut into ¼” dice (1cup)
1 carrot, cut into ¼” dice (½ cup)
1 celery stalk, cut into ¼” dice (⅓ cup)
8 oz. cremini mushrooms, trimmed and quartered
2 T. all-purpose flour
⅔ c. dry white wine
4 c. chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
¼ c. heavy cream
2 - 3 T. roughly chopped fresh tarragon leaves
2 T. fresh lemon juice
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Directions: |
Directions:1. Season the chicken on both sides with 1 T. salt and ½ tsp. pepper. Preheat a Dutch oven or other large, heavy pot over a medium-high heat. Add 2 T. butter and the oil to the pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer. Do not crowd the pot. If butter begins to blacken, lower the heat. Fry chicken, turning once, until golden brown on both sides, about 10 minutes total. Transfer to a plate, and repeat with the remaining chicken.
2. Reduce heat to medium, and add the onion, carrot, and celery to the pot, scraping up any brown bits with a wooden spoon. Sauté, stirring occasionally until soft and golden, 8-10 minutes.
3. Add mushrooms and cook, stirring occasionally until mushrooms darken, become glossy, and begin to release liquid, 4-5 minutes. Stir in the flour, and cook until flour is absorbed by vegetables, and is no longer visible, about 1 minutes.
4. Add the wine to the pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth and stir.
5. Place chicken, skin-side up, in a single layer on vegetables. Pour the juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine. Add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165º, 25-30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
6. Whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour ½ c. cooking liquid, 1 T. at a time, into the cream/ egg yolk mixture to temper it. Once the ½ c. of cooking liquid has been added, stir into the pot.
7. Return chicken to the pot. Add tarragon, lemon juice, and remaining butter. Bring to a simmer, stir gently to combine, and serve. |
This recipe for Martha Stewart’s Chicken Fricassee is from