Sunday, August 01, 2021

Normandy Chicken Fricassee

It's been so awfully hot here lately that all we do is stay inside.  This means I can clean up a bit more (HA!)  and go through some cookbooks which have been languishing on the shelf. 

The Essential Pepin is a wonderful cookbook covering everything from starters, salads, entrees, desserts and dressing. It came with a CD as well but I've yet to watch a cooking show on it.


The dinner selection this time is Normandy Chicken Fricassee.  It looked challenging enough but not too work intensive.   Getting everything in place before I started dinner helped. And yes, that is a bottle of cheap brandy there.



We had all the chopping done, herbs sorted and ready to start cooking once we returned home from Loki's walk. Oh my, with a 106 F heat index that was a short walk in the back of the park in the only shaded area available. It's all stovetop cooking so we didn;t heat the house up too much.

Behold the final product. It was delicous and creamy.  Served with short grain rice and homemade baguette.


Definitely will make this again.

Normandy Chicken Fricassee

1 chicken cut into eight pieces
1/2 tsp of salt
1/2 tsp of freshly ground pepper
3 tablespoons unsalted butter
1 cup diced carrots
2 medium onions cut in 1 inch dice
1/2 cup diced celery
2 garlic cloves, coursely chopped
2 TB fresh parsley, chopped
1/4 tsp dried thyme
1 bay leaf
1 cup dry white wine, such as Chardonnay
1/2 cup water
1 TB all-purpose flour
1/2 cup heavy cream
1/2 cup frozen baby peas
2 TB Calvados or applejack

Heat 2 TB butter in heavy skillet.  Once the pan is hot add the chicken pieces and sprinkle with salt and pepper.  Cook for 5 minutes on medium heat, turning chicken once or twice.

Add carrots, onions, celery, garlic, parsley, thyme and bay leaf. Cover and cook for 5 minutes.

Add wine and water, bring to simmer and cover.  Cook for 20 minutes or until chicken is tender when pierced with a fork. Afterwards lift chicken out of the pan and set aside.

Sprinkle 1 TB flour over the remaining mixture and add the remaining TB of butter.  Whisk this together and simmer for a few minutes.
Take off the heat and add Calvados.

NOTE: the recipe calls for the sauce to be poured over the chicken but I thought this would be a messy disaster. Instead we spooned sauce from the pan over the chicken and rice. I also did other edits such as doubling the garlic and adding way more than a half cup of peas.

Sharing with I Heart Cooking Club for Potluck this week.  I just made it under the wire for this week's theme! Also sharing with Marg  at The Intrepid Reader for Weekend Cooking.



16 comments:

  1. That looks so good! I love chicken and I love rice!

    ReplyDelete
    Replies
    1. Vicki, me too. This sauce wasn't as rich as yoou might think, it was very good.

      Delete
  2. Oh my gosh, Tina. 106F! We've been in the 90's but the heat index has been triple digits. I can imagine what it feels like in your neck of the woods.

    That Pepin cookbook is one of my favorites, as is Pepin himself. This looks like an incredible dish. My family is big fans of a creamy chicken dish and I think this would make a perfect Sunday meal. I'm going to give it a try one day soon, I hope!

    Stay cool!

    ReplyDelete
    Replies
    1. Kim, I love this particular Pepin book and not sure why I don't pull it off the shelf more. This week I made a salad from this book...just need to post.
      Yes, the heat indexes are worse here every year. ugh.

      Delete
  3. That looks fabulous! My husband would love it since it looks like the chicken still has the skin on it. ;)

    ReplyDelete
    Replies
    1. Les, I sometimes just push the skin aside but when it's crispy it's great!

      Delete
  4. we're staying inside too but that's because we're in lockdown:( this dish looks tasty.

    ReplyDelete
    Replies
    1. Sherry, we are in Florida so...one of the worst states here for the rampant Covid cases. So glad we were vacinated but still, we stay home most of the time.

      Delete
  5. Oh my, that looks delicious! You know, we are loving it at the rental house this summer, but I'm missing my own kitchen. There's going to be a lot of cooking happening when we get back...

    ReplyDelete
    Replies
    1. JoAnn, I always feel that way too. It's lovely to get away but also nice to be home. Plus you have your new kitchen to get into! I know you remodeled a while ago but it's still new.

      Delete
  6. This cookbook is on my Library list. I need to get it. Wow is it hot there! It's hot here but not that bad. Between the heat and humidity and mosquitos I'm staying inside!

    ReplyDelete
    Replies
    1. Katherine, if you like it after checking it out of the library you can probably find it from Thriftbooks. that's where I got mine.

      Delete
  7. This looks awesome -- and I've always been a fan of Pepin's. I'll look for it at the library. And, yes to what JoAnn said -- always great to be back home to cook, even if it's a million degrees outside.

    ReplyDelete
    Replies
    1. BFR, I got be a great deal on this book from ThriftBooks & it includes a CD!

      Delete
  8. I've never looked at one of his books. This does sound good.

    ReplyDelete
  9. We've been having a French chicken dish recently which is delicious. Maybe we should add some rice! Your's looks delicious.

    ReplyDelete

Welcome and thank you so much for visiting! I appreciate all your comments and feedback. If I don't respond to you here, I will via email or on your blog. If you want to reach me right away please email me at tmculbertson AT gmail DOT com. Cheers!!


Cheddar Cheese Risotto from Nigella Express

It's Potluck time at I Heart Cooking Club and this week I am bringing a Cheddar Cheese  Risotto from Nigella Express. This is a colorfu...