When I was an infant and Fricassee was still a fairly young hen, our family lived in a small frame house on
When my father became Dean of Agriculture, we moved from
At least once a week, we had for lunch (our main meal) chicken fricassee made from some fowl less fortunate than Fricassee.
It was prepared by our diminutive cook, Lizzie Pillet, who was descended from a Pygmy tribe. She was tiny, but a wonderful cook who every day brought to the table delicious dishes that, I’m afraid, we probably took for granted.
I still love chicken fricassee and though I have it less often than when Lizzie prepared it, I do make it from time to time and serve it, as it was always served, over boiled long grain rice.
Here is my recipe:
Large pie pan
Heat oven to 350 degrees
4 large organic chicken thighs with skin and bone
2 tablespoons of olive oil
4 tablespoons of flour mixed with 1 teaspoon of salt and twelve turns of freshly ground pepper in the large pie pan
Another 2 tablespoons of flour for browning
1 medium yellow onion, peeled and roughly chopped
2 stalks of celery, roughly chopped
1 small jalapeno pepper, seeded and minced
¼ cup of minced seasoning ham
¼ teaspoon of red curry powder
2 bay leaves
2 sprigs of fresh rosemary
½ cup of chopped parsley
1 cup of torn basil leaves
About 1 cup and a half of organic chicken stock, with more in reserve.
Dry the chicken thighs and toss in the flour mixture until well-coated.
Heat olive oil in a Dutch oven over medium-high heat.
Brown the chicken thighs in the olive oil and then set aside.
Sauté the onion, celery and jalapeno pepper in the olive oil until they are softened.
Remove vegetables, lower heat and add two tablespoons of flour to the Dutch oven and lightly brown, being very careful not to burn the flour.
Put chicken thighs and minced ham back in the Dutch oven and add enough of the chicken stock to almost cover the chicken.
Add the remaining ingredients and put into a 350 degree oven for 45 minutes, or until tender, checking from time to time to make sure there is enough cooking liquid.
Serve over boiled long-grain rice. Accompany with a dry white wine like sauvignon blanc or pinot grigio.
Chicken thighs in flour mixture
Chopped seasoning ham
Chicken Fricassee in the Dutch oven
Served over boiled long grain rice