Chicken Fricasse Julia Would Be Proud Of!

Just another Tuesday. Time to try a new recipe!

I have a crush on America’s Test Kitchen. Yeah, I have a crush on this TV show. You know how it is, snuggle-up-on-the couch-with-a-warm-blanket-on-a-Saturday-afternoon-during-naptime kinda crush

photoFor Christmas I got Season 12 DVD and Cookbook. It is the best because you can watch the episode (over and over) before you even make it yourself. So before making this dish, I had really watched it about 10 times. Crush, I tell you.

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Here is the recipe:
QUICK CHCKEN FRICASSE
Serves 4 to 6

Ingredients:
2 pounds boneless skinless chicken breasts (or thights), trimmed, with salt & pepper
1 T unsalted butter
1 T olive oil
1 lb. mushrooms, sliced
1/2 cup dry white wine
1 T all-purpose flour
1 garlic clove, minced
1 1/2 cups chicken broth
1/2 cup sour cream
1 large egg yolk
1/2 tsp ground nutmeg
2 tsp lemon juice
2 T minced tarragon (or parsley)

Directions:

1. Pat chicken dry with paper towels and season with 1 tsp. of salt and 1/2 tsp of pepper. Heat butter and oil in 12 in skillet over med-high heat until butter is melted. Place chicken in skillet and cook until browned, about 4 minutes. Using tongs, flip chicken and cook until browned on second side, about 4 minutes longer. Transfer chicken to plate.

2. Add mushrooms, onion, wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping up any browned bits. Add chicken and any accumulated juices to skillet. reduce heat to medium-low, cover, and simmer until breasts register 160 degrees (thighs – 175 degrees), 5 to 10 minutes.

3. Transfer chicken to clean platter and tent loosely with aluminum foil. Whisk sour cream and egg yolk together in a bowl. Whisking constantly, slowly stir 1/2 cup hot sauce into sour cream mixture to temper. Stirring constantly, slowly pour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season with salt and pepper to taste, pour sauce over chicken, and serve.

My experience:

So first of all the video of this looked easy and tasty. And, it was called a “great Tuesday night meal” meaning that is was doable after a day at work. It seemed worth a try! I bought all the ingredients I needed; tarragon was the only thing that I had never cooked with. I found it near the mushrooms in the small packets of refrigerated herbs.

I admit… I watched the 10 minute video one last time for a little bit of motivation.

photoI took it step by step and it was all pretty easy and smelled delicious! photo

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The book’s directions were simple!I whipped up some garlic mashed potatoes. The sauce paired well with them but may also taste fabulous over egg noodles. (I think I will try that next time).

banner.chickenfricasseBy the way, my husband said that it was “Excellent!” and he is a hard one to please when it comes to food. He even said, “It tastes like something would get at a restaurant!?” I have to admit that it was one of my best ever meals. It is a new staple here in Schraeradise.

Chicken Fricasse is a french recipe and I couldn’t help but think of Julia Child while I made this. I think she would be proud. If not her than Julie her stalk-blogger would!

Give it a try and let me know how you like it!

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