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
2. 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.
3. Add carrots, onions, celery, garlic, parsley, thyme, and bay leaf. Cover and cook 5 minutes.
4. 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.
5. Meanwhile, blend remaining 1T butter with flour to make a beurre manie.
6. Remove the cooked chicken to a plate and cover with foil.
7. 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.

CategoryRecipesDinner