Cooking, Main Dishes

Fricassée de Poulet (chicken stew)

1 whole chicken cut into 11 pieces
3 tablespoons unsalted butter
1 tablespoon olive oil
1 yellow onion diced
1 carrot diced
1 celery stalk diced
8 ounces cremini muchrooms washed, trimmed and quartered
2 tablespoons flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh parsley Tie the parsley, thyme, and bay leaf together
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
1/4 cup heavy cream
3 tablespoons chopped fresh tarragon leaves
2 tablespoons fresh lemon juice

1. Brown chicken on both sides with salt and pepper. Preheat a large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts add half the chicken, skin side down, in a single layer. Lower heat if butter begins to blacken. After about 10 minutes transfer to a plate and repeat with remaining chicken.

2. Reduce heat to medium and add onion, carrot and celery to pot, scraping up any browned bits with a wooden spoon. Sauté about 8 to 10 minutes.

3. Add mushrooms, and cook about 5 minutes. Stir in flour and cook about 1 minute.

4. Pour in wine and bring to a boil, stirring until liquid thickens, about 45 seconds.

5. Add broth, and stir.

6. Place chicken and its juice, skin side up, on the vegetables. Add the tied bunch of parsley, thyme, and bay leaf to pot. Bring to a boil, then reduce to simmer. Cover partially and cook about 30 minutes.

7. Transfer chicken to a clean plate. Simmer liquid, uncovered, about 5 minutes. Discard herbs.

8. To make the sauce, whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time.

9. Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir, and serve.

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