= Normandy Chicken Fricassee =

 * '''Serves:''' 4
 * From Poulets & Legumes by Jacques Pepin
 * '''Contributor:''' Kate

== Ingredients ==
 * approximately 2 pounds of chicken (I usually use 2 pounds of chicken breast)
 * 1t salt
 * 1/2t pepper
 * 3T unsalted butter
 * 1 cup diced carrots (1/2-inch), add more if you want more veggies
 * 1.5 cups diced onion (1-inch)
 * 1/2 cup diced celery (1/2-inch), add more if you want more veggies
 * 1t minced garlic
 * 1T dried parsley
 * 1/4t dried thyme
 * 1 bay leaf
 * 1c dry white wine (you can substitute with apple cider vinegar)
 * 1/2c water
 * 1T flour
 * 1/2c cream
 * 1c frozen peas
 * 2T apple brandy

== Instructions ==
 1. Sprinkle chicken pieces with salt and pepper
 1. Heat 2T butter in a large heavy nonstick skillet. When it's hot, add chicken and reduce heat to medium. Cook 5 minutes and turn the chicken a few times during that time.
 1. Add carrots, onions, celery, garlic, parsley, thyme, and bay leaf. Cover and cook 5 minutes. 
 1. Add wine and water and bring to a simmer. Cover and simmer for 20 minutes. The chicken should be tender when pierced with a fork.
 1. Meanwhile, blend remaining 1T butter with flour to make a beurre manie. 
 1. Remove the cooked chicken to a plate and cover with foil.
 1. Add the beurre manie to the sauce, whisking steadily. Add cream and peas and bring to a boil. Reduce heat and simmer for 1 minute. Remove from the heat, stir in the brandy and add salt and pepper as needed. Pour sauce over the chicken and serve. 

||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 0 cal        ||
|| '''Fat'''                || 0 g          ||
|| '''Saturated Fat'''      || 0 g          ||
|| '''Cholesterol'''        || 0 mg         ||
|| '''Sodium'''             || 0 mg         ||
|| '''Carbohydrates'''      || 0 g          ||
|| '''Sugars'''             || 0 g          ||
|| '''Fiber'''              || 0 g          ||
|| '''Protein'''            || 0 g          ||

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CategoryRecipesDinner