Thursday, December 13, 2007

Chicken Fricassee

This is one of our family favorites. I made it today. It was the prefect comfort food for the rainy, icy weather. I like to use chicken breast on the rack as it produces a richer broth, but I used boneless, skinless chicken breasts because that's what was in the fridge and it was quick, easy and tasty. I serve this over brown rice cooked in a rice cooker, which make this meal a cinch.

3 large chicken breasts
2 ribs of celery, cut into chunks
4 carrots, peeled and cut into chunks
1 medium yellow onion sliced into small wedges
enough water to just cover
6 peppercorns
salt to taste
3 T butter
3 T flour

Put chicken breasts, celery, carrots, onion and peppercorns into a medium pan with a tight fitting lid. Add water to just cover the ingredients. Bring to a boil. Remove any scum that rises to the top. Reduce heat to a gentle simmer, cover and cook until carrots are soft, about 45 minutes to an hour.

Remove chicken, celery, carrots, and onions, season these ingredients with salt to taste. Bring broth back to a boil, reduce by half. Knead the butter and flour together (beurre manie). Wisk 2 T of buerre manie to broth, which should result in a white sauce. Sauce should coat a spoon. If more thickening is needed wisk in additional buerre manie. Taste, add salt to taste.

Pull chicken apart into large shreds. Return chicken, celery, carrots and onions back to the pan and heat through.

Serve over steamed rice.

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