FRENCH-STYLE CHICKEN FRICASSEE
Yield: 4 servings
2 Medium(8 to 10 oz. each) 1/2 ts Dried thyme
-Spanish onions 1/4 c Flour
3 lb Chicken,cut into 2 tb Olive oil
-serving pieces and skinned 1 c Chicken stock or broth
1 ts Salt 1 Bay leaf
1/2 ts Ground pepper Chopped fresh parsley
1 lg Clove garlic,minced
Peel onions and slice 1/4" thick.Separate into rings,measuring 6 cups.
Using a mortar and pestle or a cup and the back of a spoon, thoroughly mix
salt, pepper, garlic and thyme. Rub mixture on chicken pieces. Cover
chicken and let stand at room temperature for 30 minutes.
Toss chicken pieces with flour. Heat olive oil in skillet over medium high
heat. Brown chicken, a few pieces at a time, in skillet. Remove and
Reduce heat to medium. Pour chicken stock into skillet and with a wooden
spoon or paddle, stir constantly, scraping the bottom of the pan. This is
called deglazing the pan. When pan is deglazed and stock has begun boiling,
remove pan from heat and reserve.
Place 1/3 of the onions on the bottom of a 2 qt. casserole. Top with half
the chicken. Layer chicken with another 1/3 of the onions. Top with chicken
and remaining onions.
Pour reserved chicken stock over chicken and onions in casserole. Add bay
leaf; cover and bake @ 300 degrees for 1 to 1 1/4 hours or until chicken is
tender. Sprinkle with parsley and serve over hot noodles or rice.
Makes 4-6 servings.
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