Today we’re making Chicken Fricassee. This is a delicious chicken stew recipe that’s perfect for fall and winter. Serve chicken fricassee with a loaf of crusty bread, mashed potatoes, or rice. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CHICKEN FRICASSEE PRINT RECIPE:
INGREDIENTS (WITH GRAMS AMOUNTS)
3 ½ pounds (1600 grams)chicken thighs and/or legs
4 tablespoons (56 grams) butter – divided
2 tablespoons (27 grams) olive oil
1 medium onion – diced
2 medium carrots – diced
2 celery ribs – diced
12 ounces (340 grams) cremini mushrooms – quartered
3 cloves garlic – minced
3 tablespoons (26 grams) flour
3 cups (720 grams) low sodium chicken stock
1 cup (240 grams) dry white wine
3 tablespoons Italian flat leaf parsley – minced
4 sprigs thyme
4 sprigs parsley
1 large bay leaf
salt and pepper to taste
½ cup (120 grams) heavy cream -might not need it all
2 large egg yolks at room temperature
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