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Amarante
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Fri, Jul 15 2022, 2:23 pm
This was very good and very simple.
Fricassee as a cooking term always confuses me because my paternal grandmother made what I think was a very traditional Ashkenazi dish which she called Chicken Fricassee. My father said she Ade it when he was a child and she had immigrated from Eastern Europe so her "fancy" dishes were all traditional Eastern European. However I have see lots of Fricassee chicken recipes with no meatballs but just a braise style.
At any rate this was good and simple and made with basic pantry ingredients. I used all chicken breasts because I don't like to mix chicken parts since they cook at separate temperatures.
Chicken Fricassee with Mustard and Marjoram
Excerpt From: Jeanne Kelley - Blue Eggs and Yellow Tomatoes
Everyone loves this classic fricassee from the Dijon region of France—it’s got just the right amount of kick in the mustard-flavored sauce. I like to marinate the chicken in the mustard to boost the mustard flavor of the dish, but you can skip that step if you’re short on time. I serve this with oven-fried French fries or rice. A simple salad of baby frisée and a glass of red Burgundy complete the dinner beautifully.
YIELD: 4 SERVINGS
8 generous tablespoons Dijon mustard
3 tablespoons olive oil
3 tablespoons minced fresh marjoram
1 (3½-pound) whole chicken, cut into 8 pieces
Salt and pepper
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 cup dry white wine
1 cup chicken broth
Stir 2 tablespoons of the mustard, 1 tablespoon of the olive oil, and 1½ tablespoons of the marjoram together in a large bowl. Add the chicken pieces, season with salt, and stir to coat. Cover and refrigerate for 2 hours or as long as overnight.
Heat the remaining 2 tablespoons olive oil in a heavy, large Dutch oven or pot over medium-high heat. Add the chicken to the pot and sprinkle with pepper. Cook until the chicken is well browned on all sides, about 12 minutes. Transfer to a bowl.
Add the onion to the pot and sauté until tender, about 8 minutes. Add the garlic and sauté for 2 minutes. Stir in the wine, broth, and remaining 6 tablespoons of mustard and 1½ tablespoon marjoram, and bring to a simmer. Return the chicken to the pot. Cover and simmer over medium-low heat until the chicken is cooked through, about 25 minutes.
Transfer the chicken to a serving dish. Boil the liquid in the pot until it has thickened to sauce consistency, about 10 minutes. Season to taste with salt and pepper and pour over the chicken.
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