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Chicken and Mushroom Fricassee

From

February/March 2008

Chicken and Mushroom Fricassee

Chicken fricassee recipes are old-fashioned. In addition to re-imagining this recipe, we wanted to make this dish with mushrooms, which lend meatiness and heft to the sauce. Bone-in chicken breasts work best in our Chicken and Mushroom Fricassee recipe—the white meat cooks relatively quickly, and the bones add flavor to the sauce. We browned the chicken first, with the skin on, then removed the chicken from the pan and discarded the skin. We then used the rendered fat to make the sauce. We used a lot of mushrooms in our Chicken and Mushroom Fricassee recipe for big mushroom flavor. Replacing half the chicken broth with beef broth reinforced the meaty quality of the mushrooms; reducing the amount of cream allowed the mushroom flavor to shine through. The dark gills on the undersides of the portobello mushroom caps turned the sauce an unappealing brown color. We used a teaspoon to remove the gills before cooking the mushrooms for a more appealing color without losing mushroom flavor.

Serves 4

Serve this creamy stewed chicken with white rice, egg noodles, biscuits, or crusty bread.

Ingredients

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