Cook the Book: Chicken and Mushroom Fricassee

Name: Cook the Book: Chicken and Mushroom Fricassee
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms bone-in, sin-on split chicken breasts (about , ribs removed; 59 milliliters all-purpose flour; 2 Tbsps chopped fresh parsley; 1 Tbsp minced fresh thyme; 6 garlic cloves, minced; 79 milliliters heavy cream; 4 teaspoons fresh lemon juice; 237 milliliters low-sodium beef broth; 237 milliliters low-sodium chicken broth; 2 onions, minced; 340 grams large portobello mushroom caps (about , gills removed, halved and sliced thin; 4 servings Salt and pepper; 2 teaspoons vegetable oil; 340 grams white mushrooms, sliced thin; 237 milliliters white wine

You can never have too many main course recipes, so give Cook the Book: Chicken and Mushroom Fricassee a try. One portion of this dish contains roughly 81g of protein, 19g of fat, and a total of 634 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have salt and pepper, mushrooms, onions, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Pat the chicken dry with paper towels and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Equipment you will use

Paper Towels

Heat the oil in a Dutch oven over medium-high heat until just smoking. Cook the chicken, skin side down, until deep golden brown, about 6 minutes. Flip and brown on the second side, about 3 minutes.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Dutch Oven

Transfer the chicken to a plate; remove and discard the skin.

Ingredients you will need

Whole Chicken

Pour off all but 1 tablespoon fat from the pot.

Equipment you will use

Pot

Cook the onions in the remaining fat until golden, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Ingredients you will need

Garlic

Onion

Add the mushrooms, thyme, and 1/4 teaspoon salt. Reduce the heat to medium and cook, covered, stirring occasionally, until the mushrooms have released their juices, about 10 minutes. Uncover and cook until the liquid evaporates and the mushrooms begin to brown, about 7 minutes.

Ingredients you will need

Mushrooms

Thyme

Salt

Stir in the flour and cook until golden, about 1 minute. Slowly stir in the broths and wine and bring to a boil. Return chicken and any accumulated juices to the pot. Reduce the heat to low and simmer, covered, until the meat registers 160ºF on an instant-read thermometer, 20 to 30 minutes.

Ingredients you will need

Meat

Broth

All Purpose Flour

Wine

Equipment you will use

Kitchen Thermometer

Pot

Transfer the chicken to a serving platter and tent with foil.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Add the cream to the pot and simmer until the sauce is thickened, about 15 minutes. Stir in the lemon juice and parsley and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice