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Chicken Fricassee
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A great old-fashion dish of chicken in a creamy sauce.

Patty Johnson


  • 1 5 lb (2.3 kg). chicken, cut in large pieces
  • 1/4 lb (.1 kg). butter
  • 2 tbsp (30 ml). oil
  • 1 small onion, sliced
  • 2 ribs of celery with leaves, cut in pieces
  • 1 carrot, sliced
  • 1 bay leaf
  • 4 tbsp (60 ml). flour
  • 1 cup (225 ml) heavy cream
  • 2 tbsp (30 ml). lemon juice
  • salt
  • freshly ground pepper
  • 1 cup (225 ml) sliced mushrooms, optional
  • Rinse the chicken and pat it dry.
  • Heat 4 tbsp (60 ml). of butter with the oil in a Dutch Oven.
  • Brown the chicken on all sides.
  • Lower heat.
  • Pour boiling water to cover chicken.
  • Add onion, celery, carrot, and bay leaf.
  • Cover and simmer 40 to 45 minutes.
  • Remove the chicken to a platter and keep warm.
  • Strain the broth and remove any surface fat.
  • Bring the broth to a boil and reduce to 1-1/2 cups (350 ml).
  • Melt the remaining 4 tbsp (60 ml). of butter in a saucepan.
  • Stir in the flour and cook for 2 to 3 minutes.
  • Slowly add the cream and broth.
  • Continue stirring and simmer for 4 to 5 minutes until thick and smooth.
  • If using, add 1 cup (225 ml) of mushrooms sauteed in 2 Tbs (30 ml). butter to the sauce just before adding the lemon juice.
  • Add the lemon juice and salt and pepper, to taste.
  • Spoon over the chicken and serve.
This recipe is from the Fanny Farmer Cookbook.

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