Here you go...chicken fricasse...
Ingredients:
2 pounds chicken pieces (I usually like to use boneless, skinless breasts)
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon pepper
3/4 teaspoon paprika
2 tablespoons all purpose flour
1-1/3 cup water
2/3 cup dry white wine
2 tablespoons butter
2/3 onion, chopped
1 1/3 cup fresh small mushrooms
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
3/4 cup half and half
Directions:
Wash and dry the chicken pieces. Sprinkle with salt, pepper, nutmeg and paprika. Brown the chicken in hot oil over medium-high heat in a deep heavy pan (like a Dutch oven). Remove the chicken when well browned. Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly. Whisk in water and wine until smooth.
Return the chicken to the Dutch oven; bring to a boil. Cover and reduce heat to a low simmer. Cook 50 minutes.
Remove chicken, keeping it warm, and reserve the broth (which can be strained to get out any pieces).
Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned. Add mushrooms, sage and parsley. Add broth, and chicken. Cook over medium heat, stirring until thoroughly heated.
Most people like this over rice...but personally I make homemade mashed potatoes...smoooosh a deep well in the middle, and fill it with the fricasse. Mmmmm.....comfort food.
