Valentine Wilde’s Chicken Fricassee

Name: Valentine Wilde’s Chicken Fricassee
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 whole chicken divided into wings, thighs, legs, and halved breasts; salt; black pepper freshly cracked; 4 tbsp butter divided; 2 sweet onions sliced; 1 leek cleaned carefully and sliced into rounds; 3 garlic cloves minced; 10 oz mushrooms of choice; 1/4 cup brandy; 2 tbsp flour; 2 1/2 cup chicken stock; 1 sprig fresh rosemary broken in half; 5 sprig fresh thyme; 3 egg yolks; 1 cup heavy cream; 1/2 tsp freshly grated nutmeg; 1 oz fresh lemon juice; 1/2 cup fresh parsley chopped; 2 tsp fresh thyme minced

Cuisine:American

Course:Dinner

30m prep 1h 0m cook 1h ready

A hearty American-style chicken fricassee with a rich, creamy sauce. Browned chicken is simmered with onions, leeks, mushrooms, and fresh herbs, then finished with a velvety egg yolk and cream liaison.

Collect

Gather these ingredients - no prep needed yet.

salt
10 oz mushrooms of choice
1/4 cup brandy
2 tbsp flour
2 1/2 cup chicken stock
5 sprig fresh thyme
3 egg yolks
1 cup heavy cream
1/2 tsp freshly grated nutmeg
1 oz fresh lemon juice

Prepare

1 whole chicken, divided into wings, thighs, legs, and halved breasts
black pepper, freshly cracked
4 tbsp butter, divided
Slice 2 sweet onions
1 leek, cleaned carefully and sliced into rounds
Mince 3 garlic cloves
1 sprig fresh rosemary, broken in half
Chop 1/2 cup fresh parsley
Mince 2 tsp fresh thyme

Let's Cook

Step 1.

Season the chicken pieces generously with salt and pepper. Melt half of the butter (2 tablespoons) in a large Dutch oven over medium-high heat. When the foaming subsides, arrange the chicken in the pot and brown well, about 4 minutes per side, until dark honey brown. Transfer the chicken to a bowl and set aside, reserving any juices.
Step 2.

Reduce the heat to medium. Add the sliced onions to the Dutch oven and cook until translucent, about 8 minutes, stirring and scraping the bottom with a wooden spoon to loosen browned bits.
Step 3.

Add the remaining 2 tablespoons butter, the leeks, garlic, and mushrooms. Sauté for about 6 minutes until the vegetables have sweated. Pour in the brandy and cook, stirring frequently, until the liquid has essentially evaporated.
Step 4.

Sprinkle the flour over the vegetables and stir for about 2 minutes. Pour in the chicken stock and stir to incorporate fully, scraping any bits from the bottom or sides of the pot.
Step 5.

Bring the mixture to a simmer. Return the chicken and any accumulated juices to the pot. Add the rosemary and thyme sprigs (tie them with twine if desired for easy removal). Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the chicken is cooked through (breasts reach 160°F, thighs 175°F on an instant-read thermometer).
Step 6.

While the chicken simmers, whisk the egg yolks into the heavy cream in a small bowl and set aside at room temperature.
Step 7.

When the chicken is done, transfer it to a serving dish. Remove and discard the rosemary and thyme sprigs. Slowly ladle about 1 cup of the hot stock into the cream-egg mixture, whisking constantly to temper it (do not let the eggs scramble). Repeat with 2 more ladlefuls of stock, then pour the tempered mixture into the Dutch oven and stir to combine.
Step 8.

Bring the sauce back to a simmer and cook until it thickens to your desired consistency. Stir in the nutmeg, lemon juice, and minced fresh herbs (parsley and thyme). Season well with salt and pepper to taste. Pour the sauce over the chicken and serve.