CITRUS CHICKEN FRICASSEE
Yield 6 servings
Number Of Ingredients 20
Steps:
- Remove skin from all pieces. Season chichen with salt and pepper. Combine the vegetables and citrus in a bowl and set aside. Heat oil in large Dutch oven, over medium high heat. Sear chicken in batches 5 minutes per side. Set chicken aside. Pour off all fat from pan before adding vegetable/citrus mixture to pan. Allow vegetable to sweat in citrus juices over low to medium heat for about 10 minutes, stirring occasionally. Add tomato paste and cook an additional 2 minutes. Sprinkle in flour and stir to coat. Stir in broth, juices, wine and 1 tablespoon of honey, scraping up jbits from the bottom of the pan. Bring to a gentle simmer, add the dark meat chicken, cover, simmer for 10 minutes. Then add white meat chicken, cover and simmer for 10 minutes. Cook potatoes in boiling water as stew is simmering. Boil until tender 8-10 minutes. Plunge into ice water to stop cooking. Cook remaining vegetables in the same water until just tender, 4-5 minutes, shock and set aside. This cooking method allows ingredients to cook for the appropriate time preserving color, texture and nutritional value. After chicken has cook for a combined 20 minutes, transfer to a platter and tent to keep warm. Strain sauce into a bowl, discard the solids and return sauce to the pot set over medium-low heat. Blend cream, yolk, and 1 tablespoon honey in a bowl, whisk in 1/2 cup strained sauce. Whisk this mixture into the pot and bring to a simmer, stirring until thickened, 3-4 minutes. (Do not boil hard or yolk will curdle.) Add blanched vegetables and parley and heat through. Serve by ladling meat first before adding vegetables and finally sauce over all. Serve with salad and crusty bread.
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