Chicken Fricassee

This rustic preparation uses the same technique as in the refined Blanquette de Veau, bringing moist heat to chicken instead of veal. (Note that we’ve gone from pork to beef to veal to chicken, all using a similar technique employed on a tough muscle with plenty of connective tissue.) Here the chicken is floured and then seared, and vegetables are added to make it more of a stew. Fricassee can be made using bone-in, skin-on chicken parts (or even a whole c