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1
prepare the chicken In a large enameled cast-iron casserole, heat the oil until shimmering.
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2
Season the chicken with salt and black pepper.
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3
Working in batches, brown the chicken over moderately high heat, 5 to 7 minutes.
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4
Transfer the chicken to a plate.
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5
Add the onion, carrot and celery to the casserole and cook over moderate heat, stirring occasionally, until lightly browned, 7 to 8 minutes.
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6
Add the garlic and mushrooms and cook for 2 minutes.
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7
Stir in the tomato paste and cayenne and cook, stirring frequently, until deep mahogany, about 5 minutes.
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8
Add the wine, bay leaf and thyme and simmer for 2 minutes.
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9
Add the broth and chicken and bring to a boil.
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10
Cover and simmer over moderate heat until the chicken is very tender, about 1 hour.
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11
meanwhile, make the turnip puree In a medium saucepan, combine the turnips and potato with the rosemary and enough water to cover by 1 inch.
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12
Season with salt and bring to a boil.
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13
Simmer the vegetables over moderate heat until tender, 20 to 25 minutes.
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14
Drain the vegetables and discard the rosemary.
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15
Transfer the turnips and potato to a food processor, add the cream and butter and puree until smooth.
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16
Season the turnip puree with salt and pepper and keep warm.
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17
Transfer the chicken to a plate.
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18
Boil the cooking liquid until thickened and reduced to 21/2 cups, about 10 minutes.
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19
Discard the bay leaf and thyme.
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20
Coarsely shred the chicken and stir it into the reduced sauce; discard the skin and bones.
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21
Simmer gently until the chicken is warmed through, about 2 minutes.
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22
Serve the chicken fricassee with the creamy turnips.
