Sep 262012


Jim’s Fricassée of Chicken
Recipe type: Entree
Serves: 4
Serving Suggestion: Serve the chicken very hot with small new potatoes
  • chicken, cut into 6-8 pieces (Bone-in, skinless)
  • 21 pearl onions, peeled
  • 21 small white mushrooms
  • 3 Tbsp unsalted butter
  • 1 Tbsp Olive Oil
  • 1 bottle of dry white wine (Anjou wine is recommended) YES THE WHOLE BOTTLE
  • ¾ cup of heavy cream
  • Flour for dredging
  • Salt & pepper to taste
  1. Salt & pepper chicken pieces and allow to sit for 5 minutes; then, dredge pieces lightly in flour.
  2. Melt the butter in a large sauté pan. Season the chicken pieces with salt & pepper and cook in the pan until golden.
  3. Add the mushrooms and onions. Add enough wine to cover the chicken. Cover the pan and simmer gently for 30-35 minutes.
  4. Add the cream, adjust the seasoning and serve.

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