I have often wondered what a fricassee was and today whilst flicking through Food & Wine magazine what did I spy? a Chicken and Mushroom Fricasse, in print and with a picture. It just turned out that I was making a rice pilaf and garden salad to go with something for dinner and it was quickly decided that this was the something. Lucky, hey?
For those of you wondering what a fricassee actually is – it is a term used to describe a stewed dish typically made with poultry, although in some cases other white meats such as veal, rabbit or guinea pig (no!). I am at a loss as to where it originates from seeing as there are fricassees for every nation under the sun but I am thinking France. There is something quite nice about the word fricassee, isn’t there? it certainly sounds alot more enticing than stewed.
Anyway, it’s getting chilly here in New York City so this was the perfect dinner for us tonight. I didn’t have any celery leaves to garnish so I used flat leaf parsley instead – next time I think I might toast a few almond slivers as well…
1 x 1.5 kilo/3.5 pound chicken, cut into 8 pieces
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1/2 pound shiitake mushrooms, stems discarded and caps diced
2 garlic cloves, finely chopped
2 bay leaves
1 tablespoon chopped thyme
1 cup dry white wine
2 cups chicken stock
1/3 cup sour cream (low fat is fine if you wish)
1/3 cup plain Greek yogurt (once again low fat is fine)
1/2 cup celery leaves
Preheat the oven to 425°. Arrange the chicken pieces, skin side up, on a rack set on a large rimmed baking sheet; season generously with salt and pepper. Roast the chicken in the center of the oven for about 45 minutes, until cooked through and the skin is crisp.
Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until just softened, about 3 minutes. Add the mushrooms, raise the heat to high and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the garlic, bay leaves and thyme and cook until fragrant, about 1 minute. Add the wine and cook until evaporated, scraping up any browned bits, about 5 minutes. Add the chicken stock and simmer until reduced by half, about 15 minutes. Remove the skillet from the heat and stir in the sour cream and yogurt. Discard the bay leaves.
Add the chicken to the sauce, skin side up, and simmer until heated through. Stir in the celery leaves. Transfer the chicken to plates, spoon the sauce on top and serve.
Notes: The article this fricassee was published in, was about a chef called Andrew Carmellini who road tripped the US in search of spectacular and unique flavours for his restaurant The Dutch (in Manhattan) and his cook book American Flavour – I will be keeping my eyes out for both.
Source: Andrew Carmellini for Food & Wine, November 2010
© 2010, Michelle. All rights reserved.
