Chicken and Mushroom Fricassee

Name: Chicken and Mushroom Fricassee
Yield: Serves 4
Ingredients: 4 , bone-in, skin-on chicken breasts (about 3 pounds); , Salt and pepper; 2 teaspoons, vegetable oil; 2 , onions, chopped fine; 6 , garlic cloves, minced; 12 ounces, white mushrooms, sliced thin; 4 large, portobello mushroom caps, gills removed (see information at left), halved and sliced thin; 1 tablespoon, minced fresh thyme leaves; 1/4 cup, all-purpose flour; 1 cup, low-sodium chicken broth; 1 cup, beef broth; 1 cup, white wine; 1/3 cup, heavy cream; 4 teaspoons, lemon juice; 2 tablespoons, chopped fresh parsley

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Appears in Cook's Country February/March 2008

Main Courses

Chicken

Using a lot of mushrooms gives this stew an earthy, meaty base flavor.

SERVES4

TIME1¾ hours

WHY THIS RECIPE WORKS

Chicken fricassee recipes are old-fashioned. In addition to re-imagining this recipe, we wanted to make this dish with mushrooms, which lend meatiness and heft to the sauce. Bone-in chicken breasts work best in our Chicken and Mushroom Fric...

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