Cook The Book: Chicken And Mushroom Fricassee Recipe

Name: Cook The Book: Chicken And Mushroom Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in, sin-on split chicken breasts (about 3 pounds), ribs removed; Salt and pepper; 2 teaspoons vegetable oil; 2 onions, minced; 6 garlic cloves, minced; 12 ounces white mushrooms, sliced thin; 4 large portobello mushroom caps (about 12 ounces), gills removed, halved and sliced thin; 1 tablespoon minced fresh thyme; 1/4 cup all-purpose flour; 1 cup low-sodium chicken broth; 1 cup low-sodium beef broth; 1 cup white wine; 1/3 cup heavy cream; 4 teaspoons fresh lemon juice; 2 tablespoons chopped fresh parsley

Servings: persons

4 bone-in, sin-on split chicken breasts (about 3 pounds), ribs removed
Salt and pepper
2 teaspoons vegetable oil
2 onions, minced
6 garlic cloves, minced
12 ounces white mushrooms, sliced thin
4 large portobello mushroom caps (about 12 ounces), gills removed, halved and sliced thin
1 tablespoon minced fresh thyme
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup low-sodium beef broth
1 cup white wine
1/3 cup heavy cream
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley

1
Pat the chicken dry with paper towels and season with salt and pepper. 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. Transfer the chicken to a plate; remove and discard the skin. Pour off all but 1 tablespoon fat from the pot.
2
Cook the onions in the remaining fat until golden, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. 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.
3
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 160u00b0F on an instant-read thermometer, 20 to 30 minutes. Transfer the chicken to a serving platter and tent with foil.
4
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. Pour the sauce over the chicken. Serve.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 bone-in, sin-on split chicken breasts (about 3 pounds), ribs removed, Salt and pepper, 2 teaspoons vegetable oil, 2 onions, minced, and more.

Yes, Cook The Book: Chicken And Mushroom Fricassee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Chicken And Mushroom Fricassee

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