CHICKEN FRICASSEE
4 to 5 servings
Have ready:
- 3 ½ to 4 ½ pounds bone-in chicken parts
Separate the legs into thighs and drumsticks; cut each breast in half crosswise through the bone. If desired, remove the skin. Season the chicken with:
- Salt and white or black pepper
Melt in a large heavy skillet over medium heat:
- 4 tablespoons (½ stick) butter
Add the chicken in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side. Transfer to a plate and brown the remaining chicken. Add to the fat in the skillet:
- 1 large onion, chopped
Cook, stirring occasionally, until tender but not browned, about 5 minutes. Stir in:
- ⅓ cup all-purpose flour
Cook, stirring, for 1 minute, then reduce the heat to medium-low and whisk in:
- 1 ¾ cups chicken stock or broth
Whisking constantly, bring to a boil over high heat. Add:
- 8 ounces mushrooms, sliced
- 2 medium carrots, diced
- 2 medium celery ribs, diced
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon white or black pepper
Return the chicken pieces, with any accumulated juices, to the skillet and bring to a simmer. Reduce the heat so that the liquid barely bubbles. Cover tightly and cook until the internal temperature of the thigh reaches 175°F, 20 to 30 minutes. Skim off the fat from around the sides of the skillet with a spoon. If desired, stir in:
- (¼ to ½ cup heavy cream)
Season to taste with:
- Salt and white or black pepper
- Lemon juice