Brown Chicken Fricassee

Name: Brown Chicken Fricassee
Yield: 4 servings
Ingredients: 1 onion stuck with 4 cloves; ¼ cup butter; Salt and freshly ground black pepper; ¾ cup heavy cream; ¼ teaspoon dried thyme; 1 bay leaf; 4 cups Chicken Stock (not too salty since it will later be reduced); 1 celery rib; 1 roasting chicken (4 pounds), cut into serving pieces; All-purpose flour

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 roasting chicken (4 pounds), cut into serving pieces
All-purpose flour
Salt and freshly ground

Main course

Method

Dredge the chicken with flour seasoned with salt and pepper.
Heat the butter in a casserole or Dutch oven. Add the chicken pieces and brown on all sides. Add the onion, celery, stock, bay leaf and thyme. Bring the mixture to a boil and simmer for about one hour, until chicken is tender. Remove the chicken from the casserole and reserve.