Chicken Fricasee

Here’s a stove top recipe for chicken and gravy that makes a well-rounded weeknight meal!

Chicken Fricassee
1 small onion
2 cups julienned carrots
1 stick celery cut in pieces
2-4 tablespoons butter, divided
1 teaspoon smoked paprika
1 teaspoon poultry seasoning
1 teaspoon garlic salt
½ teaspoon black pepper
3 tablespoons flour
1 ½ pounds chicken with the bone (thighs, breasts, or drumsticks)
1 ½ cups chicken stock
½ cup heavy cream
Mashed potatoes, cooked rice, or cooked noodles

1. Saute onions in butter until they begin to caramelize, then remove from the pan and keep warm.

2. Dredge chicken pieces in flour and seasoning. (Brooke add seasonings to ziploc bag as we talk) I like to place the flour in a ziploc bag, add seasonings to taste – I think this is where the French Grandmas may quibble on favorites – I use poultry seasoning, garlic salt, smoked paprika and a little black pepper. Lincoln is supposed to have enjoyed Fricassee with a little nutmeg added. (add chicken to bag and shake to coat) Chicken may be cut up boneless, skinless breasts or chicken thighs with the bone in and skin on. Add chicken pieces and shake the bag to coat chicken well. Place chicken pieces in skillet to brown.

3. Brown chicken well.

4. Stew browned chicken with flavorful veggies. Add onions and vegetables, chicken broth, cover and simmer until tender and the chicken is cooked through – about 20-30 minutes.

5. Last and final step, make gravy from the drippings. Place chicken and veggies on a bed of rice, noodles or mashed potatoes and cover to keep warm. If needed, add a little additional chicken broth to the pan to help deglaze it. Whisk heavy cream into the drippings and bring back to a bubble. Drizzle the gravy over chicken.

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