Chicken Fricassee

Chicken Fricassee

Author: Based on ATK recipe
Preparation Time: 1 1/2 Hours
Cooking time: 45 Minutes
Servings: 12
Calories per serving: 457

Chicken Fricassee, classic French chicken stew usually made with bone in chicken parts. This version is made with boneless chicken to save cook time. Adapted from Quick Chicken Fricassee

Ingredients:

• 4 pounds boneless, skinless chicken breasts, thighs, or a combination (Breasts cut into two, tenderloin separated, boneless thighs trimmed and used whole)
• Table salt and ground black pepper
• 2 tablespoon unsalted butter
• 2 tablespoon olive oil
• 2 pounds cremini mushrooms, stems trimmed, caps wiped clean and cut into 1/4-inch slices
• 2 medium onion, chopped fine (about 2 cup)
• 1/2 cup dry white wine
• 2 tablespoon unbleached all-purpose flour
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoon)
• 3 cups low-sodium chicken broth
• 2/3 cup sour cream
• 2 egg yolk
• 1 teaspoon freshly grated nutmeg
• 4 teaspoons juice from 1 lemon
• 4 teaspoons minced fresh tarragon (see note)

Instructions:

• Pre-Heat oven to 325-degrees
• Pat chicken dry with paper towels and season with 2 teaspoon salt and 1 teaspoon pepper. Heat 1/2 butter and 1/2 oil in large Dutch oven over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate. Repeat for any remaining chicken.
• Add onions, and wine to now-empty skillet, cook until onions have softened and browned some. Add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Bring to a simmer and cover Dutch oven, place in 325-degree oven until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 20 to 30 minutes.
• Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. 
• To thicken if needed add slurry of cornstarch and water. Season to taste with salt and pepper. Serve in rimmed soup bowl with scoop of white rice, 1-2 pieces of chicken and sauce poured over chicken and some of the rice. Garnish with fresh parsley and additional nutmeg if desired.