Entry tags:
Chicken Dinner
Last night, I made what, according to Julia Child (whose recipe I did not follow but did crib from), is technically a "fricasee." I've always wondered what the hell a fricasee was, and apparently it's when you start cooking the food in question in a small amount of fat, and then finish it off by simmering it in liquid.
So that's what I did. I took a whole cut up chicken, dredged it in flour (except for tha back, which I froze for stock), and browned it in butter and oil in the big iron skillet. Then I took it out, threw in some sliced spring onions and green garlic, and sauteed them until soft. Then I put the chicken back in, I added chicken stock and white wine (about a cup of each), and a whole lot of fresh shelled peas and edible pea pods. Plus a bay leaf and a sprinkling of thyme, and salt and pepper (because I forgot to salt and pepper the chicken directly). I covered the mess and let it simmer for a half hour.
After that, I removed the chicken again, reduced the sauce a little, added some cream, and put the chicken back in. After the chicken was coated in sauce and warm through, I served it.
Yum!
The pea stuff was maybe a little overcooked -- it was definitely a dull green -- but delicious. The chicken was just done. The sauce was very nice. I'd do this again.
So that's what I did. I took a whole cut up chicken, dredged it in flour (except for tha back, which I froze for stock), and browned it in butter and oil in the big iron skillet. Then I took it out, threw in some sliced spring onions and green garlic, and sauteed them until soft. Then I put the chicken back in, I added chicken stock and white wine (about a cup of each), and a whole lot of fresh shelled peas and edible pea pods. Plus a bay leaf and a sprinkling of thyme, and salt and pepper (because I forgot to salt and pepper the chicken directly). I covered the mess and let it simmer for a half hour.
After that, I removed the chicken again, reduced the sauce a little, added some cream, and put the chicken back in. After the chicken was coated in sauce and warm through, I served it.
Yum!
The pea stuff was maybe a little overcooked -- it was definitely a dull green -- but delicious. The chicken was just done. The sauce was very nice. I'd do this again.