Saturday, April 2, 2011

C'est le poulet pour le dîner (It's Chicken for Dinner)


Another Way to Eat Chicken 
          In my ever increasing struggle to help my boys experience new things, I designated this evening French Night.  It’s not a fancy title, but since my first venture into french cuisine was successful, I thought that I would try it one more time.  If my guys had thier way, I would be making sloppy joes, hamburgers, meatloaf and pototoes, or some variation of any of these, every night.  Don’t get me wrong, I love a good burger, but it gets boring.  I decided to make Chicken Fricassee (Fricassée de Poulet).  I found this recipe on Easy French Food.


Fricassée de Poulet

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, peeled and minced or crushed
  • 1 1/2 pounds skinned chicken breasts, cubed in bite sized pieces
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 tablespoons flour
  • 1 cup water
  • 1/2 cup white wine
  • 1/2 pound mushrooms, cleaned and sliced 1/4 inch
  • 3 medium carrots, scraped and julienned in 1/4 inch wide strips
  • 3 tablespoons chopped fresh tarragon
  • 1/2 cup crème fraîche or whipping cream
Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat. Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally. Add the chicken and brown on all sides - about five minutes. Stir in salt and pepper.
 

Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
 

 
Stir in the water and wine and then the prepared mushrooms, carrots and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
Turn off the heat and stir in the crème fraîche. Serve hot.
 


Bon Appetit.
  
 
Makes 6 servings.

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