Chicken Fricassee with Shiitake Mushroms Recipe

Ingredients

• Recipe for Chicken Fricassee with Shiitake Mushrooms:
• 3 pounds Chicken Thighs (bone-in; skin on)
• 2 Carrots (finely diced)
• 3 Garlic cloves (sliced thinly)
• 2 Celery Ribs (finely diced)
• 1 Lemon (zest and juice)
• For the Onions and Mushrooms:
• 5 White Onions (sliced thinly)
• 1 pound Cremini (or Button or Shiitake) Mushrooms (sliced 1/4-inch
• thick)
• 1/2 cup Heavy Whipping Cream
• 1/8 teaspoon freshly grated Nutmeg
• 1/4 cup Parsley (chopped)
• For the Chicken:
• In
• a large heavy bottomed pan placed over medium heat, add 3 tablespoons of olive
• oil. Tie the herbs and peppercorns in cheesecloth. Pat the chicken
• dry with paper towels and then season with salt and pepper on both
• sides. Working in batches so as not to overcrowd the pan, sear the chicken
• until golden brown, about 8 minutes for each batch.
• Remove the chicken and add the butter. Once melted, add the carrots,
• onions, garlic and celery. Season with salt and pepper and cook for about 5
• minutes, or until slightly softened. Sprinkle the vegetables with the
• flour and stir to combine with the butter. Cook for a minute before adding the
• wine.
• Cook the wine down by half and then add the chicken stock. Drop in the
• herb bundle and add the chicken back to the pot. Cover and simmer gently
• for about 35 minutes, or until the meat is tender. Add the egg sauce
• mixture to the chicken pot and then bring the chicken back up to a simmer. This
• will thicken the sauce into something creamy and rich. Stir in the lemon zest
View Full Recipe at CHEWING THE FAT