Name: Simple Chicken Fricassee with Mushrooms and Onions
Total time: 1 h 15 min
Cuisine: FrenchEurope
Ingredients: 1 whole chicken , 3 to 4 pounds, cut into 2 wings, 2 legs, 2 thighs, and breasts (see illustration), with breasts then quartered; Salt and ground black pepper; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 2 1/2 cups chicken stock or low-sodium canned chicken broth; 1 medium onion , chopped fine; 10 ounces white mushrooms , washed and left whole if small, halved if medium, quartered if large; 1/2 cup dry white wine; 3 tablespoons unbleached all-purpose flour; 1 cup half-and-half; 1 teaspoon minced fresh thyme leaves; 1 1/2 tablespoons lemon juice; 1/4 teaspoon ground nutmeg; 1/4 cup minced fresh parsley leaves

Simple Chicken Fricassee with Mushrooms and Onions

By America's Test Kitchen

Published on September 19, 2011

Time

1¼ hours

Yield

Serves 4

Simple Chicken Fricassee with Mushrooms and Onions

Ingredients

1 whole chicken, 3 to 4 pounds, cut into 2 wings, 2 legs, 2 thighs, and breasts (see illustration), with breasts then quarteredSalt and ground black pepper 4 tablespoons unsalted butter 2 tablespoons olive oil 2 ½ cups chicken stock or low-sodium canned chicken broth1 medium onion, chopped fine10 ounces white mushrooms, washed and left whole if small, halved if medium, quartered if large½ cup dry white wine 3 tablespoons unbleached all-purpose flour 1 cup half-and-half 1 teaspoon minced fresh thyme leaves 1 ½ tablespoons lemon juice ¼ teaspoon ground nutmeg ¼ cup minced fresh parsley leaves

Before You Begin

If you own a large Dutch oven that can hold all the chicken in a single layer without crowding, use it to brown all the pieces at once. If not, divide the task between a smaller Dutch oven and the same skillet that you will use to sauté the vegetables. This eliminates the need to brown in batches in one pot and shortens the cooking time by about 10 minutes. Dark meat fans can substitute eight bone-in, skin-on thighs for the whole chicken.

Instructions

Season chicken with salt and pepper. Heat 1 tablespoon each olive oil and butter in both a Dutch oven and medium skillet over medium-high heat. When foam subsides, add chicken pieces skin side down and cook until well browned, 4 to 5 minutes on each side. Spoon off all but 2 tablespoons fat from Dutch oven. Add chicken from skillet, arranging pieces in a single layer as much as possible. Add stock, partially cover, and bring to boil. Reduce heat to low and simmer until chicken is fully cooked, 20 to 25 minutes. Remove Dutch oven from heat, transfer chicken to bowl; cover with foil and set aside.

While chicken is simmering, drain off all but 1 tablespoon fat from the now-empty skillet. Add onion, mushrooms, and 1/4 teaspoon salt; sauté over medium-high heat, stirring occasionally, until mushroom liquid evaporates and vegetables begin to brown, 6 to 8 minutes. Add wine; cook until almost all liquid evaporates, 2 to 3 minutes. Transfer to small bowl and set aside.

Heat remaining 2 tablespoons butter in now-empty skillet over medium heat until foaming. Add flour and whisk until golden in color, about 1 minute. Add half and half, whisking vigorously until smooth. Immediately whisk this mixture into hot chicken cooking liquid in Dutch oven. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring frequently, until thickened to the consistency of heavy cream, 6 to 8 minutes. Stir in mushroom mixture, thyme, lemon juice, and nutmeg; season with salt and pepper to taste. Transfer chicken to pot and simmer until heated through, 2 to 3 minutes. Stir in 2 tablespoons parsley. Transfer chicken pieces to serving or individual plates, spoon sauce over and sprinkle with remaining parsley.