Michael Symon's Chicken Fricassee
- For the Chicken:
- Olive Oil
- 2 sprigs Thyme
- 2 sprigs Parsley
- 1 Bay Leaf
- 1 teaspoon Peppercorns
- 3 pounds Chicken Thighs (bone-in; skin on)
- Salt and Pepper
- 4 tablespoons Butter
- 2 Carrots (finely diced)
- 1 Onion (finely diced)
- 3 Garlic cloves (sliced thinly)
- 2 Celery Ribs (finely diced)
- 3 tablespoons Flour
- 1 cup Dry White Wine
- 6 cups Chicken Stock
- 1 Lemon (zest and juice)
For the Onions and Mushrooms:
- 5 tablespoons Butter
- 5 White Onions (sliced thinly)
- 1 pound Cremini (or Button or Shiitake) Mushrooms (sliced 1/4-inch thick)
- Salt and Pepper
- 1/2 cup White Wine
For the Sauce:
- 2 Egg Yolks
- 1/2 cup Heavy Whipping Cream
- 1/8 teaspoon freshly grated Nutmeg
- 1/4 cup Parsley (chopped)
- For the Chicken: In a large heavy bottomed pan placed over medium heat, add 3 tablespoons of olive oil. Tie the herbs and peppercorns in cheesecloth. Pat the chicken dry with paper towels and then season with salt and pepper on both sides. Working in batches so as not to overcrowd the pan, sear the chicken until golden brown, about 8 minutes for each batch.
- Remove the chicken and add the butter. Once melted, add the carrots, onions, garlic and celery. Season with salt and pepper and cook for about 5 minutes, or until slightly softened. Sprinkle the vegetables with the flour and stir to combine with the butter. Cook for a minute before adding the wine.
- Cook the wine down by half and then add the chicken stock. Drop in the herb bundle and add the chicken back to the pot. Cover and simmer gently for about 35 minutes, or until the meat is tender. Add the egg sauce mixture to the chicken pot and then bring the chicken back up to a simmer. This will thicken the sauce into something creamy and rich. Stir in the lemon zest and juice. Taste and adjust seasoning, if necessary. Remove the herb bundle and discard.
- For the Onions and Mushrooms: Heat a sauté pan over medium-high heat and add the butter. Once the butter is melted and foamy, toss in the onions and mushrooms and season with salt and pepper. Let cook for about 7 to 8 minutes, or until they have achieved a golden color. Deglaze with the wine and reduce by half, about 2 to 3 minutes.
- For the Sauce: Whisk together the egg yolks and cream. Add some freshly grated nutmeg. Ladle slowly some liquid from the braised chicken into the egg mixture, tempering the eggs so they don't scramble. Whisk in one more large ladle full, stirring constantly.
- Add the egg mixture back to the pot and stir to combine. Cook for 2 to 3 more minutes at a gentle simmer.
- Plate a spoonful of the onion and mushrooms in the center of each individual bowl. Ladle in the chicken fricassee, top with sauce, and garnish with the parsley and serve.