Chicken Fricassee
by aaronwilliams1
In search of a streamlined technique that would give this classic French braise weeknight potential and a brighter, more complex sauce, we replaced the bone-in chicken parts with convenient boneless, skinless breasts and thighs. We found two ways to add back the richness that we’d lost when we opted for boneless chicken: We browned the meat in a combination of butter and oil, and we browned the vegetables until they developed their own fond to serve as the base of the sauce. Increasing the amount of glutamate-rich mushrooms boosted the fricassee’s meaty flavor. As a final step, we finished the sauce with sour cream, which added body and a pleasant tang. Whisking an egg yolk into the sour cream thickened the sauce and made it incredibly silky.
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INGREDIENTS
- 2 pounds boneless chicken breasts ; skinless
- 1 tablespoon Unsalted butter
- 1 tablespoon olive oil
- 1 pound cremini mushrooms ; stems trimmed, cut into 1/4" slices
- 1 medium onion ; chopped fine
- 1/4 cup Dry white wine
- 1 tablespoon Unbleached flour
- 1 medium Fresh garlic, peeled ; minced
- 1/3 cup Light sour cream
- 1 Egg yolk
- 1 1/2 cup Low sodium chicken broth
- 1/2 teaspoon nutmeg
- 2 teaspoon Fresh lemon juice
- 2 teaspoon Fresh tarragon
INSTRUCTIONS
1. Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.
2. Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 5 to 10 minutes.
3. Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (377g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 331 | ||
| Calories from Fat: 90 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10g | 13 % | |
| Saturated Fat 4.1g | 21 % | |
| Monounsaturated Fat 3.5g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 159mg | 49 % | |
| Sodium 454mg | 16 % | |
| Potassium 935.4mg | 25 % | |
| Total Carbohydrate 9.7g | 3 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 8.2g | ||
| Protein 49.2g | 70 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 331
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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