Chicken, Onion and Mushroom Fricassee

By • January 7, 2015 0 Comments

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Author Notes: 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

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Makes 4 to 6 servings

  • 1 4 to 5 pound whole chicken
  • 3/4 cup AP flour, divided (1/2 + 1/4 cup)
  • 1/2 cup olive oil
  • 2 slices bacon, chopped
  • 1 small onion, finely diced
  • 10 ounces peeled pearl onions
  • 16 ounces fresh button mushrooms, halved if large
  • 1/2 cup dry white wine
  • I bay leaf
  • 1/4 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups chicken broth
  • 3/4 cup parsley leaves
  • Additional salt and pepper for re seasoning if needed.
  1. Remove the backbone from the chicken and then cut it into six pieces leaving the leg and thigh attached.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle the parsley leaves over and adjust for salt and pepper if needed. Serve over rice or egg noodles if you like....

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