"Life's not all fricasee, frogs, and eel pie, you know!" -Puddleglum, from The Silver Chair
I'm sure that is the kind of introduction that endears you to this amazing recipe-- that it would be lumped together with frogs and eel pie. :) Well, it indeed is THAT good. At least to me and Puddleglum.
Fricasee is a French stew/sautee that seems to be the creamy cousin to it's French counterpart, boeuf bourguignon. Instead of red wine, it's white. Instead of beef, it's chicken. Instead of dark and rich gravy, it's lemony creamy sauce of multiple herbs and flavors. None of the ingredients are terribly expensive, but the combination is decadent!
So, you've long experienced my fondness for Martha Stewart and Julia Child recipes, but not for the impracticalities that sometimes accompany many of them. This one's no exception. I've made this recipe my own: Instead of bone-in chicken pieces, I've used chicken thighs. I've included more vegetables than is probably necessary because that's how I like it, and I've made my recipe reflect my love of that bright lemony note in the sauce. Oh, and I don't usually have fresh herbs on hand in the wintertime, so I've used all dry herbs you probably already have in your pantry. Enjoy....this is bound to be a family favorite.
|Family Friendly Fricasee|
So, I simply can't recommend it enough...for its one-pot simplicity, for the curiosity in flavor, and for its welcome into the world of French cuisine in the winter months.
***Because I simply love to use my dutch over, I cook this dish stovetop, but this recipe can easily be adapted for the crockpot. Saute, combine, and cook for 6 hours on low. Then add the eggs/heavy cream before serving. That's it!
*I double this recipe when we have another family over for dinner!
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