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Friday, June 8, 2012

Friday Food Feature


Fricassée De Poulet ~ Chicken Fricassee with Cream

  • 2 T butter and 2 T olive oil
  • 1 peeled and chopped onion
  • 2 cloves of minced garlic 
  • 1 1/2 pounds of bite sized pieces chicken breasts
  • 1/2 tsp pepper and salt
  • 3 T flour
  • 1 c water
  • 1/2 c white wine
  • 1/2 pound mushrooms, cleaned and sliced 1/4 inch
  • 3 medium carrots, julienne
  • 3 T chopped fresh tarragon
  • 1/2 c crème fraîche 
Melt the butter and olive oil together in a Dutch oven on medium heat. Add the onion and  garlic cooking for 5 minutes, stirring occasionally. Add the chicken and brown on all sides - about 4-5 minutes. Stir in salt and pepper.
Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken. Stir in water with wine and mushrooms, carrots and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or until the vegetables are slightly tender.  Take off the heat and stir in the crème fraîche. Serve hot over favorite pasta or rice.

watercolor by Kate Osborne

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