Tuesday, September 2, 2008

Chicken Fricassee (aka: creamed chicken)

**Update: While this dish is so tasty & is perfect comfort food; it will not sit well with those who despise casseroles. I am talking about my hubby & chicklets. They agreed it tasted good, but looked terrible. What it is - is good, comfort food. I will be having it tomorrow for lunch.

Now that I actually have more free time to "job hunt", I also have more time to cook/bake. I found this recipe about 15 years ago and make it every once and a while. Today just seemed like a good day to make it. It being the first day of school and all, we can have a tasty/homey dinner. This dish may look boring, but it tastes great. Have on hand plenty of mashed potatoes, biscuits, rice or cornbread to serve along with it.

Chicken Fricassee

4 or 5 pounds cut up chicken
1 medium onion
2- celery stalks with leaves - chopped
3-4 sprigs parsley
1 bay leaf
2-3 peppercorns
1 1/2 t. salt
1 cup 1/2 & 1/2
2 t. lemon juice
4 T. butter
4 T. flour

Put chicken in a pot and add 3-4 cups water. Bring to a boil & skim off foam. Add veggies, herbs, peppercorns & salt. Cover tightly & simmer until thickest pieces of chicken are done. Remove chicken from broth. Strain broth & cool slightly. Skim fat & save. Heat 4 T. butter and blend in 4 T. flour. Cook stirring constantly for a minute or 2. Remove from heat and slowly beat in 2 cups of the reserved chicken broth & half & half. Bring to a boil and cook, stirring until the sauce thickens slightly. Blen in the lemon juice. Add chicken and any collected juices. Heat thoroughly. Serve in a warm serving dish and garnish with sprigs of parsley. Enjoy!

1 comment:

Arezou said...

where is the new posting on your blog????