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- 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
