Fricassée is a traditional French stew usually made with chicken. Sometimes we use the word “fricassée” not as a noun but as a verb, for example, “if you don’t stop bothering your sister, I’m going to fricassée you to within an inch of your life!” The word itself sounded so daunting, I usually stopped out of fear of some torture from the Middle Ages where my head might be visiting parts of my body I had never seen up close and personal. Enfin, back to cooking. This little recipe is simple, home-style and delicious and guaranteed to keep the family and guests clamoring for more. This recipe is adapted in part from Patricia Wells Bistro Cooking and her culinary adventures Chez Rose, a wonderful little restaurant on the rue de Savoie in Lyon.
Fricassée de Poulet aux Champignons Chez Rose
(serves 4)
Ingredients
6 tablespoons of extra-virgin olive oil
2 garlic cloves, minced
1 chicken (about 2 1/2 lbs, well rinsed, patted dry, cut into 8 pieces)
1/4 cup all-purpose flour
1 lb fresh mushrooms, washed, trimmed, caps separated from stems and halved
1 large can imported plum tomatoes, well drained and halved
Salt and fresh ground black pepper
Chopped fresh parsley for garnish
Directions
Heat 3 tablespoons of the oil in a large, heavy skillet over medium heat until hot but not smoking. Add the garlic; reduce the heat to low. Saute the garlic, stirring frequently, until soft but not browned, about 2 minutes.
Lightly dredge the chicken pieces with the flour. Increase the heat under the skillet to medium. Add in the chicken pieces and do not crowd. If necessary cook in two batches. Saute chicken until well browned on both sides, about 20 minutes. Carefully regulate the heat to avoid scorching the skin.
Meanwhile,take the remaining 3 tablespoons of oil in a separate skillet over medium heat until hot but not smoking. Add the mushroom caps and stems; saute, stirring occasionally until lightly browned, 5 to 6 minutes.
When the chicken is browned, stir in the tomatoes and mushrooms; season with salt and pepper. Reduce the heat to medium low. Cook the chicken, covered for 20 minutes. Uncover and cook for another 10 minutes or until the chicken is tender.
Serving suggestions: Arrange the chicken pieces on a warmed platter. Ladle the sauce and vegetables over all. Garnish with parsley and serve immediately to your hungry friends.
Now about those wines…
Why make things difficult when the answer is so simple. The wine that pairs so beautifully with this dish is, of course, a Beaujolais served slightly chilled. Yum! Beaujolais wines and Lyon go together like ham and eggs, toast and butter.
Three of my favorites.
Cru Beaujolais ’09 George du Boeuf
Morgon Domaine ’09 Jean Descombes
Moulin-à-Vent ’09 Domaine de la Tour du Bief