“If at first you don’t fricassee, Fry, fry a hen!”
Carol Ryrie Brink
I haven’t made chicken fricassee in ages so with the chilly weather setting in once again for a few days I had soup and stew on my mind. Armed with a package of assorted mushrooms, a bag of cipollini onions, and a package of fingerling potatoes I set out to make a similar version of Daniel Bouland’s recipe that was posted on David Leite’s Culinaria. I was so tempted to make a French baked rice dish, but chose to roast fingerling potatoes with a few of the herbs that I just bought for my window boxes. Place potatoes in a bowl add fresh tarragon, parsley, thyme a bit of fresh sage, salt, pepper and olive oil tossed together, place on a baking sheet and roast for about 30 minutes . Serve hot…
I took a lot of liberties with the recipe, but the link is below for you to read. The fricassee was pretty easy to make, sauté the chicken pieces until golden (not cooked through), remove to a platter and add 2 tablespoons butter to the sauté pan, toss in 12 peeled cipollini onions, 2-4 shallots peeled ends trimmed, and 12 cloves of unpeeled garlic sauté for about 5 minutes or until the veggies take on a little color. Have ready 3 strips of thick bacon sliced thinly and add to the pan toss in the mushrooms (sliced whole small or the package of assorted). Allow to sauté for a few minutes and stir to pick up any brown bits in the pan, splash in about 1/4-1/2 cup white wine and cook down for 3-4 minutes. Add the chicken back to the pan and add 1 Knorr concentrated stock pod, melt into the sauce, add chicken back to pan and stir in about 2 cups of water, simmer covered for about 10 minutes. Remove finished chicken and vegetables to a serving platter and keep warm. Cook the sauce down to about 1/2 stir in 2 tablespoons butter, strain and pour over chicken and vegetables. Sprinkle with a little minced parsley, serve hot with the potatoes and a loaf of French bread to sop up all the sauce.