I adapted this delicious chicken one-pot chicken from the Chicken Fricassee recipe we recently published in Martha Stewart Living. I lightened it up a bit by eliminating heavy cream, but otherwise I more or less followed the recipe.
- 1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter, softened, divided
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, cut into 1/4-inch dice (1 cup)
- 1 carrot, cut into 1/4-inch dice (1/2 cup)
- 1 celery stalk, cut into 1/4-inch dice (1/3 cup)
- 8 ounces cremini mushrooms, trimmed and quartered
- 2 tablespoons all-purpose flour
- 2/3 cup dry white wine
- 4 cups chicken broth
- 2 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 large egg yolks, room temperature
- 1/4 cup heavy cream
- 2 to 3 tablespoons roughly chopped fresh tarragon leaves
- 2 tablespoons fresh lemon juice
First you brown the chicken in oil and I just used a tiny bit of butter here, making sure that the pan is hot enough to sear the skin. You can tell the butter/oil combo is ready when the butter starts to foam, but doesn’t brown immediately. Brown in two batches so that you give the pieces enough room. I used all dark meat even though the recipe calls for light as well. Remove from pan and set aside, then saute onions, celery, and carrots until translucent, add mushrooms. Sautee until they start to release liquid.
Add flour, then add broth and wine.
Bring to a simmer, add sprigs of parsley and thyme thyme tied with pastry string. Add chicken and simmer for a half hour or so. Add butter, lemon and egg yolks (and cream if you want a thicker, more traditional version).