Chicken Fricassee
This braised chicken, simmered in an herb and chicken stock, is sure to bring comfort to your family table.
Servings: 4
Ingredients
- 6 slices bacon
- 1/3 c. plus 2 T. all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 (4 lb.) chicken cut into pieces
- 1 extra lg. (2 cups) onion finely chopped
- 2 c. reduced-sodium chicken stock or broth
- 2 sprigs thyme
- 2 sprigs parsley
- 1/8 cayenne pepper
- 1 bay leaf
- 1/4 c. chopped flat leaf parsley
- Cooked white rice
Instructions
- Cook bacon in a deep 12-inch heavy skillet over medium heat, until crisp, then transfer to paper towels to drain; cool and crumble. Reserve bacon fat.
- Meanwhile, in a shallow dish, stir together flour, salt and black pepper, set aside.
- Heat bacon fat in same skillet over medium-high heat until hot. Dredge half of chicken in seasoned flour, knocking off excess, then brown in fat, turning occasionally; transfer to a platter. Dredge and brown remaining chicken in same manner.
- Pour off all but 2 tablespoons fat from skillet, then reduce heat to medium. (Use vegetable oil if you do not have enough fat.) Add remaining 2 tablespoons flour, cook roux, stirring constantly, until lightly browned, about 2 to 3 minutes.
- Add onions, cook, stirring occasionally, until browned, 5 to 8 minutes. Add stock, herb sprigs, cayenne and bay leaf, then bring to a boil, stirring up brown bits. Add chicken with juices, then reduce heat and simmer, covered, until chicken is tender, 45 minutes to 1 hour.
- Discard bay leaf and herb sprigs. Stir in crumbled bacon and fresh chopped parsley. Serve over hot cooked rice.
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