Chicken Fricasee

Name: Chicken Fricasee
Total time: 4200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup plain flour; 1/2 teaspoon paprika; 1 1/2 kg whole chicken cut into 8 pieces; 1 third of a cup olive oil; 2 large onions thinly sliced; 400 g butter mushrooms sliced; 4 cloves garlic crushed; 250 mL sherry; 1 tablespoon finely chopped thyme; 500 mL chicken stock; 2 carrots cut in half lengthwise and sliced into 4 cm lengths; 2 sticks celery cut into 4 cm lengths 1 bay leaf; 1 tablespoon chopped flat leaf parsley

Keith Vigon @cook_4574654

United Kingdom

But extremely tasty and would be well received at any dinner party

Keith Vigon @cook_4574654

United Kingdom

But extremely tasty and would be well received at any dinner party

Saved

Ingredients

70 mins

6 servings

1/4 cupplain flour
1/2 teaspoonpaprika
1 1/2 kgwhole chicken cut into 8 pieces
1third of a cup olive oil
2large onions thinly sliced
400 gbutter mushrooms sliced
4 clovesgarlic crushed
250 mLsherry
1 tablespoonfinely chopped thyme
500 mLchicken stock
2carrots cut in half lengthwise and sliced into 4 cm lengths
2 stickscelery cut into 4 cm lengths 1 bay leaf
1 tablespoonchopped flat leaf parsley

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Steps

70 mins

1

Place the flour and paprika into a large bowl season well with salt and freshly ground black pepper and mix together well
2

Add the chicken pieces and toss to coat
3

Heat 2 tablespoons of the oil in a large frying pan, and cook the chicken in batches over a medium-high heat for about 8 minutes or until golden all over.
4

Remove and set aside
5

Add the onion to the pan and cook stirring over a medium heat for about 5 minutes or until soft.
6

Add the remaining oil and the mushrooms to the pan and cook for 4 minutes, add the garlic sherry and time, and cook scraping the bottom of the pan to remove any think that is stuck for a further 2 minutes.
7

Remove from the heat
8

Place the chicken, onion and mushrooms into a large deep saucepan, then add the stock, carrot, celery and bay leaf. Bring to the boil, then reduce the heat and simmer stoning occasionally for 20 minutes, or until the chicken and vegetables are cooked and the sauce is thickened.
9

If necessary thin the sauce with a little more stock or water
10

Sprinkle over the parsley and serve with rice on mash potatoes