Chicken Fricassee With Vermouth
Updated July 2, 2024
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces
- Salt, if desired
- Freshly ground pepper
- 2tablespoons butter
- ½cup coarsely chopped onion
- 1clove garlic, finely chopped
- 2tablespoons flour
- ¾cup dry white vermouth
- ¼cups chicken broth
- 1bay leaf
- 2sprigs fresh thyme or ½ teaspoon dried
- 1cup carrots cut into fine, julienne strips, about two inches long
- 1½cups loosely packed leeks cut into fine, julienne strips, about three inches long
- ½cup heavy cream
Nutritional analysis per serving (6 servings)
601 calories; 42 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 39 grams protein; 756 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the chicken with salt and pepper to taste.
- Step 2
Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
- Step 3
Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
- Step 4
Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
- Step 5
Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
- Step 6
When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.
Private Notes
Comments
The chicken fricassee was absolutely delicious. Because there are only two of us, I only used two 3/4 lb skin-on bone-in chicken thighs. I also made the full amount of sauce given in the recipe and added 50% more carrots (to not cook a vegetable side dish). The sauce was fantastic. I would highly suggest making more sauce and vegetables to deliver further richness to the chicken and rice.
You will have a much more pronounced taste of raw leeks if you don't boil them first. With the carrots it may be more for texture. I'd have suggested putting in the leeks first, and then after three minutes add the carrots and then drain them all together.
No big difference. :) But it is good culinary practice to blanch the veggies to sanitize them and help them retain their color brilliance. I would just fill a metal bowl (same bowl I used to wash the veggies in) with boiling water from a kettle and blanch the veggies for the same amount of time indicated in the recipe.
I used boneless/skinless chicken in lieu of chicken with skin and it was fantastic!!
Use boneless chicken breast as the fat in thighs does not cook off. Skin doesn’t add anything. Use equal amount of carrots and leeks. Boil the carrots and leeks together. Could probably skip this step. This is a very white/pale dish. A sprinkle of parsley or tarragon would help the visuals. Nice flavors and good leftovers
Very tasty and crowd pleaser. Would definitely make again. Had to use white wine in a pinch (mistakenly thought we had vermouth).
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