Chicken Fricassee

Name: Chicken Fricassee
Yield: 6 portions
Ingredients: 2 carrots, peeled and chopped 2 ribs celery, with leaves, chopped; 2 carrots, peeled and chopped 2 ribs celery, with leaves, chopped; 2 carrots, peeled and chopped 2 ribs celery, with leaves, chopped; 1 tablespoon olive oil; 10 tablespoons (1¼ sticks) unsalted butter; 2 chickens (2 to 2½ pounds each), each cut into 8 pieces; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 3 tablespoons Chopped fresh Italian (flat-leaf) parsley; 2 shallots, peeled and finely chopped; 1 zucchini, cut into 2-inch julienne; 1 carrot, peeled and cut into 2-inch julienne; 1 leek (white part only), well rinsed and cut into 2-inch julienne; 1 leek (white part only), well rinsed and cut into 2-inch julienne; 6 ounces fresh cultivated mushrooms, cleaned and sliced; ¼ cup unbleached all-purpose flour; ½ cup heavy or whipping cream; ½ cup heavy or whipping cream; 1 onion, chopped; 2 cloves garlic, chopped; 3 sprigs Italian (flat-leaf) parsley; 3 sprigs dill; 4 cups water; 2 cups Berta’s Chicken Stock or canned broth; 2 cups Berta’s Chicken Stock or canned broth; 1 zucchini, cut into 2-inch julienne

Preparation info

6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A classic chicken fricassee, made more delicate by julienning the vegetables. For a touch of elegance, substitute fresh wild mushrooms for the domestic ones.

Ingredients

2 chickens (2 to 2½ pounds each), each cut into 8 pieces
10 tablespoons (1¼

Main course

Method

Rinse the chicken pieces well and pat them dry.
Heat 4 tablespoons of the butter with the oil in a heavy dutch oven. Brown the chicken in small batches until golden on both sides. Using tongs, remove the chicken as it is done and set it aside.
When all the