How do you make chicken fricassee?

Chicken Fricassee: A Classic Comfort Food

This recipe provides a basic guide to making chicken fricassee. Feel free to adjust ingredients and seasonings to your taste!

Ingredients:

* 1 whole chicken, cut into 8 pieces (or about 1.5 lbs boneless, skinless chicken thighs)

* 1 tablespoon olive oil

* 1 onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 2 cloves garlic, minced

* 1 tablespoon flour

* 1 cup chicken broth

* 1/2 cup white wine (optional)

* 1/4 cup chopped fresh parsley

* Salt and pepper to taste

* 1/2 cup heavy cream (optional, for richer sauce)

Instructions:

1. Sear the chicken: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season chicken pieces with salt and pepper. Sear chicken on all sides until golden brown. Remove chicken from pot and set aside.

2. Sauté vegetables: Add chopped onions, carrots, and celery to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.

3. Make the roux: Stir in flour and cook for 1 minute, stirring constantly.

4. Add broth and wine: Gradually whisk in chicken broth and white wine (if using). Bring to a simmer, scraping the bottom of the pot to loosen any browned bits.

5. Return chicken: Return the chicken to the pot, making sure it's submerged in the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until chicken is cooked through.

6. Adjust sauce: Remove chicken from the pot and set aside. Skim any excess fat from the sauce. If desired, stir in heavy cream for a richer sauce.

7. Serve: Return chicken to the pot, and heat through. Garnish with fresh parsley. Serve hot over rice, mashed potatoes, or crusty bread.

Tips:

* Bone-in chicken: If using bone-in chicken, remove chicken from the pot after simmering and shred the meat. Return the shredded chicken to the sauce.

* Flavor variations: Add additional herbs and spices like thyme, bay leaves, or paprika to the sauce.

* Make ahead: Fricassee can be made ahead of time and reheated. The sauce will thicken as it cools.

* Leftovers: Store leftover fricassee in the refrigerator for up to 3 days.

Enjoy your delicious and comforting chicken fricassee!