Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms

Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 821 calories, 41g of protein, and 51g of fat per serving. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. If you have leeks, wine, parsley roots, and a few other ingredients on hand, you can make it. To use up the free range egg you could follow this main course with the Breaded" Redfish with Shrimp, Fennel, and Orange Salad as a dessert.

Instructions

Season chicken with 1 tsp. salt and 1/2 tsp. pepper. Set aside.

Ingredients you will need

Whole Chicken

Pepper

Salt

Melt 1/2 cup butter in a wide 6-qt. pot or oval 9- by 14-in. dutch oven over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add leeks and cook, stirring, 1 minute. Cover, reduce heat to medium-low, and cook leeks until meltingly soft, 10 to 15 minutes. With a slotted spoon, transfer leeks to a bowl. Increase heat under pot to medium-high. Brown chicken in a single layer, turning once, 10 to 14 minutes total.

Ingredients you will need

Whole Chicken

Leek

Equipment you will use

Slotted Spoon

Bowl

Pot

Transfer chicken to a plate.

Ingredients you will need

Whole Chicken

Stir flour into fat in pot and cook 1 minute.

Ingredients you will need

All Purpose Flour

Equipment you will use

Pot

Add wine, 1/2 cup broth, the leeks, parsley sprigs, garlic, sugar, and parsley roots. Cover and bring to a simmer over high heat; then reduce heat and simmer until parsley roots are just barely tender, 15 to 20 minutes.

Ingredients you will need

Parsley

Garlic

Broth

Leek

Sugar

Wine

Nudge chicken pieces into liquid; add more broth if needed to cover. Simmer, covered, until parsley roots are tender and chicken is cooked through, 15 minutes for white meat (transfer to a plate as done) and 20 minutes for dark. Return to pot.

Ingredients you will need

Chicken Pieces

Meat

Parsley

Broth

Equipment you will use

Pot

Meanwhile, in a large frying pan over medium heat, cook mushrooms with remaining 2 tbsp. butter, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring often, until tender and browned, 12 to 18 minutes.

Ingredients you will need

Mushrooms

Butter

Pepper

Salt

Equipment you will use

Frying Pan

Add half the chopped parsley, toss to combine, and cook about 30 seconds.

Ingredients you will need

Parsley

Remove from heat.

Whisk together egg yolks and crme frache in a small bowl. Set aside.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Bowl

Transfer chicken and parsley roots with a slotted spoon to a warm platter. Cover with foil. Discard parsley sprigs from liquid in pot. Boil liquid over high heat until reduced to 2 cups, 4 to 7 minutes. Reduce heat to low. Spoon some of braising liquid into egg yolk mixture, stir well, then stir mixture into liquid in pot.

Ingredients you will need

Egg Yolk

Whole Chicken

Parsley

Equipment you will use

Slotted Spoon

Aluminum Foil