My mom made a "finger licking" chicken fricassee.....very simple... browned chicken parts, onions and mushrooms in a thickened chicken broth with egg noodles all thrown in to a large soup pot. I've refined it a bit here for a warm and comforting dinner. —inpatskitchen
4 to 6 servings
4 to 5 pound whole chicken
AP flour, divided (1/2 + 1/4 cup)
slices bacon, chopped
small onion, finely diced
peeled pearl onions
fresh button mushrooms, halved if large
dry white wine
dried thyme leaves
Additional salt and pepper for re seasoning if needed.
In This Recipe
Remove the backbone from the chicken and then cut it into six pieces leaving the leg and thigh attached.
In a very large skillet with a lid,start heating the olive oil. Dredge the chicken pieces in 1/2 cup of the flour and then lightly brown them in the hot oil. Remove from the skillet. Drain any excess oil from the skillet but don't wipe it out.
Add the bacon pieces to the skillet and fry until barely crisp. Add the diced onion and sauté until the onion softens. Add the pearl onions and mushrooms and continue to sauté for a few minutes.
Add the wine, salt, pepper, bay leaf and thyme and bring everything up to a gentle simmer. Sprinkle in the remaining 1/4 cup of flour and stir for a minute or two.
Add the chicken broth and bring back up to a boil. Once boiling everything should start to thicken. Add the chicken pieces back into the pan. Partially cover the pan and simmer the chicken for about 30 minutes while occasionally bathing the chicken pieces with the simmering broth.
Sprinkle the parsley leaves over and adjust for salt and pepper if needed. Serve over rice or egg noodles if you like....
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!