Chicken Fricassee

Description: Great chicken stew. Creamy and delicious. This was served with sweetened carrots and Brussels sprouts.

Qty Measure Ingredient
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40 Ounce Frying Chicken or two whole chickens
TT Salt and pepper
3 fl Ounce Clarified butter
10 Ounce Onions, medium dice
3 Ounce Flour
8 fl Ounce Dry white wine
1 Quart chicken stock
8 fl Ounce heavy cream
sachet Bayleaf, thyme, pepercorns, Parsley stems, garlic clove
TT Nutmeg

Instructions:
1. Season the ckicken with salt and pepper.

2. Saute the chicken in butter without browning. Add the onions and continue to saute until they are translucent.

3. Sprinkle the flour over the chicken and onions and stir to make a roux. Cook the roux for two minutes without browning.

4. Deglaze the pan with the wine. Add the stock and sachet; season with salt. Cover and simmer until done, approx 30-45 minutes.

5. Remove the chicken from the pan and hold in a warm place. Strain the sauce through cheese cloth and return it to a clean pan.

6. Add cream and bring the sauce to a simmer. Add the nutmeg and adjust the seasonings. Return the chicken to the sauce to reheat it for service



Serves: 8
Serving Size: 2 pieces