Chicken Fricassee is a braised dish that is browned on the stove and finished off in the oven AND let me tell you it’s quite the savory treat!
It was one of the many recipes I made during my 2-day final practicals a couple of weeks ago…
- 3 pounds chicken pieces
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon black pepper
- 1/2 teaspoon paprika
- 2 Tbsp olive oil
- 3 tablespoons all-purpose flour
- 2 cups water
- 1 cup dry wine
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cups fresh small mushrooms
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley
- 1 cup half and half cream
- hot cooked rice
- Wash and dry the chicken pieces.
- Sprinkle with salt, pepper, nutmeg and paprika.
- Brown the chicken in hot olive oil over high heat in a Dutch oven; remove the chicken when well browned.
- Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly.
- Whisk in water and wine until smooth.
- Return the chicken to the Dutch oven; bring to a boil.
- Cover and reduce heat to a simmer.
- Cook 50 minutes. (or bake in oven at 350 degree for 50 min)
- Remove chicken, keeping warm, reserve broth in large container.
- Broth may be strained to remove particles.
- Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned.
- Add mushrooms, sage and parsley.
- Add broth, half and half, and return the chicken.
- Cook over medium heat, stirring until thoroughly heated.
- Served over rice.
*adapted from Chef John
Apparently, Chicken Fricassee was Thomas Jefferson’s favorite meal and was a regular in the White House during his presidency.
Here’s a photo I took of this dish during my final…
SO, with that… I passed the Savory Kitchen with good marks and now moved onto Advanced Baking and Pastry with Chef Meghan.
The baking kitchen is much smaller (thankfully!)
We’ve been baking all kinds of sweet treats like cookies, quick breads, lemon bars, muffins, breakfast scones, biscuits, brownies and on and on…
Here’s a photo of the Pate a Choux (cream puff and eclair shells) that I made last Friday…
The trick here is the piping…
I had a lot of fun perfecting those little cream puff shells!
Here’s a picture of making brownies- which were like fudge, seriously the best Brownie I think I’ve ever eaten
All the recipes are formulated using Bakers Percentage which means everything is measured out by weight. I’ll have to try and play with some recipes at home to see if I can convert them to cups to be able to share with all of you.
I’m loving the Baking and Pastry Kitchen so far… this week we start learning all about Breads! Most of you know my love of bread- I’m SO excited to learn all about those delightful loaves.