West Wednesday: Chicken Fricassee Recipe

Ç'est Magnifique! You don't have to book a flight to Paris to enjoy some delicious French food. Chef Brian West is back for another West Wednesday. He is teaching you how to make chicken fricassee, a classic French dish perfect for any night of the week.

Chicken Fricassee Recipe:
1 lb chicken thighs and legs
salt to taste
ground white pepper to taste
1/2 oz olive oil
1.5 oz diced onions
1 each minced garlic
1/2 oz flour
4 oz white wine
8 oz chicken stock
1 bay leaf
1 thyme spring
4 oz heavy cream
2 oz small dice carrots
2 oz small dice celery
1 1/2 oz. Mushrooms: quartered
Peal Onions, Blanched
1 Tbsp. Whole butter: cubed
1/2 tsp. Lemon juice
1 tsp chopped chives/parsley

1. Season Chicken
2. In a covered pot lightly sear chicken and remove
3. Add bacon and render fat then sautee onions & garlic
4. Add carrots, celery, and mushrooms and sautee
5. Add flour-blond roux-deglaze w/ wine add stock followed by heavy cream
6. Return chicken to the pot & any juices, cover place in oven at 350 for 20-30
7. Skim & de-grease-season

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