-
1
Cook the potatoes in a saucepan of boiling water for 5 minutes.
-
2
Drain well.
-
3
Heat the oil in a large frying pan over medium-high heat.
-
4
Season with chicken with salt and pepper and dust with the flour.
-
5
Add to the pan and cook, turning often, about 6 minutes, until browned.
-
6
Transfer to a plate.
-
7
Add the shallots to the pan and cook, stirring often, about 2 minutes, until softened.
-
8
Add the potatoes, mushrooms, garlic, and rosemary, and cook 2 minutes more.
-
9
Add the wine, bring to a boil, and cook for 1 minute.
-
10
Add the stock and return to the boil.
-
11
Return the chicken to the pan, add the bay leaf, and cover.
-
12
Reduce the heat and simmer about 50 minutes, or until the chicken is very tender.
-
13
Discard the bay leaf and adjust the seasoning with salt and pepper.
-
14
Serve hot.
-
15
Variation:
-
16
German Chicken Fricassee: Add a squeeze of fresh lemon juice, a pinch of grated nutmeg, and a dash of Worcestershire sauce in step Toward the end of cooking time, stir in 1 cup thawed frozen peas.
-
17
Just before serving, mix 1 large egg yolk and 1/4 cup heavy cream.
-
18
Remove the pan from the heat, and stir the yolk mixture into the sauce.
-
19
Serve with boiled rice.
