Chicken Fricassee

Recipe Source: Joanna Cismaru

Ingredients:

• 3 lb chicken thighs with bone and skin on
• 4 tbsp butter unsalted
• 1/4 tp salt or to taste
• 1/4 tsp pepper
• 8 oz button mushrooms
• 24 small pearl onions peeled, kept whole
• 2 tbsp all-purpose flour
• 1 cup white wine dry, I used a Chardonnay
• 3 cups chicken broth low sodium or no sodium added
• 1 tsp lemon juice
• 1 tsp sugar
• 2 large egg yolks
• 6 tbsp heavy cream
• 2 tbsp parsley fresh, chopped
• 2 tbsp butter unsalted

Directions:

1. Pat dry the chicken thighs with paper towels. Season with salt and pepper.
2. Heat the butter in a large skillet or brasier over medium high/ high heat. Add the chicken, skin side down, and let it sear until it releases from the pan.
3. Flip and sear the other side. Don't worry about cooking it all the way through - it has lots of time to stew.
4. Remove the chicken from the pan. You might have to do this in batches, so repeat with remaining chicken. Transfer chicken to a plate.
5. Reduce the heat and add the mushrooms and onions to the skillet. Saute for about 5 minutes, then add the flour.
6. Cook for another minute and stir well. After that, add the wine and let it cook down for a few minutes, then pour in the broth, lemon juice, sugar and stir.
7. Add the chicken pieces back to the skillet in a single layer. Pour in the juices that have accumulated on the plate too.
8. Cover and simmer for 25-30 minutes until the chicken is cooked through. Taste and adjust seasoning as needed. When the stew is done cooking, adjust for seasoning.
9. To make the sauce thicker, whisk the egg yolks with the cream and temper them by very slowly adding a 1/2 cup of the sauce.
10. Whisk well to avoid scrambling. Stir the egg mixture and remaining 2 tbsp of butter into the fricassee. Garnish with parsley and serve!