Southern Chicken Fricassee


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Served over cornbread, this creamy chicken and vegetable dish is a definite winner.

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  • 3-4 lbs. fresh chicken, cut into parts Salt and pepper to taste
  • 1 C. clarified butter
  • 1/2 lb. onions, diced
  • 1 tsp. minced garlic
  • 1 C. white wine
  • 1 1/2 C. chicken stock
  • 1 bay leaf
  • 1 tsp. fresh thyme
  • 1/2 C. potato, peeled, medium dice
  • 1/2 lb. small diced carrots, blanched
  • 1/4 C. diced scallion
  • 1/2 C. chopped parsley
  • 1/4 C. chopped chives
  • 1/2 C. fresh spinach
  • Roux:
  • 3 Tbs. butter
  • 3 Tbs. flour

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Rinse chicken and blot dry. Season well with salt and pepper. Heat clarified butter in large deep skillet or Dutch oven and sauté chicken until it starts to stiffen but not brown, then remove from heat. Remove chicken and reserve. Add onions and garlic to hot pan and cook, stirring frequently, until the onions are translucent, for about 5 minutes, then deglaze the pan with the white wine. Then add stock, thyme, bay leaf and potato. Bring to a simmer and return the chicken and any juices that were released back into the pan. Cover and braise in the oven at 350 degrees until fork tender, about 45 minutes. Meanwhile, in small skillet make a roux, melting 3 Tbs. butter and slowly adding 3 Tbs. flour, cook stirring constantly until the roux darkens. Once the chicken is finished, remove chicken once again from the pan and strain the juices. Then add the roux to thicken the sauce. Add carrots and scallions and adjust seasoning to fit your preference. Return chicken to the pan. Add parsley, chives and spinach. Ladle fricassee over cornbread, dumplings, or noodles.

Serves 6.

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