Showing posts with label chicken fricassee with vermouth. Show all posts
Showing posts with label chicken fricassee with vermouth. Show all posts

Saturday, October 15, 2016

Chicken Fricassee with Vermouth #Recipe @PegCochran

This was another Sunday night dinner.  For some reason on Sundays, I try to make something a little special and sort of "homey" especially as it gets cooler.  Do you have certain days for certain meals?  Growing up Saturday was steak night and Sunday night was roast chicken or something similar.  Friday was fish since that is what Catholics ate back then.

This is another Mark Bittman recipe.  I adapted it a bit to make it "easier" (fewer pans) and to accommodate what I had to work with.  I also used chicken thighs since that is what I had on hand and wanted to use up.  I also used two big carrots and one large leek--not sure that added up to the original quantities but it worked out fine!

It was really delicious and perfect for a cool fall evening.  I served it with buttered peas and rice pilaf to soak up some of the gravy.

Ingredients:

1 small chicken cut in pieces (or bone-in thighs--I removed the skin)
salt and pepper to taste
2 tablespoons butter (I subbed in olive oil)
1 small to medium onion, chopped
1 teaspoon minced garlic
2 tablespoons flour
3/4 cup dry vermouth
1/4 cup chicken broth
1 bay leaf
2 sprigs fresh thyme or 1/2 tsp dried
1 cup carrots cut into thin strips
1 1/2 cups leeks cut into thin strips
1/2 cup heavy cream

Heat oil or butter in a skillet over medium high heat.  Add the onion and garlic and cook, stirring for about 30 seconds.

Sprinkle chicken with salt and pepper to taste.

Add the chicken skin side down and cook for about 1 minute (without browning.)  Cook the chicken another four minutes, turning regularly in the fat.




Sprinkle the flour over the chicken, turning them to coat them evenly.  Add the vermouth, broth, bay leaf and thyme.  Cover and cook over medium heat until the chicken is about done--approximately 20 minutes.




Boil water and add the leeks.  Blanch about three minutes, add the carrots and blanch for another minute or two. 





Drain.


Once the chicken has just about cooked through, add the carrots, leeks and cream.  Simmer for about two minutes. 





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