FRICASSéE DE POULET (CHICKEN FRICASSEE)

Fricassée de Poulet (Chicken Fricassee) image

Provided by Diane Atherton

Categories Chicken

Time 30m

Number Of Ingredients 14

Previous Next

2 Tbsp butter, i used unsalted
2 Tbsp olive oil, extra virgin
1 medium onion, chopped
2 clove garlic, minced
1 1/2 lb skinned chicken breasts, cubed in bite sized pieces
1/2 tsp salt
1/2 tsp pepper
3 Tbsp all purpose flour
1 c water
1/2 c dry white wine
1/2 lb pound mushrooms, cleaned and sliced 1/4 inch
3 medium carrots, scraped and julienned in 1/4 inch wide strips
3 Tbsp chopped fresh tarragon (or 1 tablespoon dried)
1/2 c crème fraîche or whipping cream (i used whipping cream)

Steps:

1. Over a medium heat; melt butter and olive oil in a dutch oven or other large skillet. Add onions and garlic and cook for 5 minutes, stirring ocassionally.
2. Add chicken; brown on all sides, about 5 minutes. Add salt and pepper.
3. Sprinkle the top of the chicken with the flour; stir for 1 minute, thoroughly coating the chicken with the flour.
4. Stir in the water and wine; add prepared mushrooms, carrots and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are tender.
5. Turn off the heat; stir in the crème fraîche or whipping cream. Serve hot.