Braised Chicken & Mushrooms

I love French cooking. In fact I have serious doubts as to whether anyone else can produce such heart-warming comfort dishes that the French can. Just reading about French cooking makes me want to march down to the nearest cookware store, buy a large cast iron pan and start cooking those amazing dishes while ignoring everything else in life…

So, I present Chicken Fricassee a l’ancienne— or Braised Chicken and Mushrooms as I’ve renamed it for simplicity’s sake. Traditionally Chicken Fricassee a l’ancienne, as mouth watering as it is, takes quite a while to prepare and includes several steps. Although Julia Child brought this dish to stardom in the U.S. by simplifying it to our standards, it was still a “special occasion dish” that couldn’t conveniently be prepared on a weekday night. Plus you would need several hands on deck to help with the cleaning— the pots and pans alone to produce the original dish are enough to make you want to have a glass of wine instead and order take-out!

Chicken Fricassee a l’ancienne has 3 distinguished ingredients aside from the chicken: onions or shallots, mushrooms and egg yolk. The egg yolk is added to the sauce at the end to prepare what is known as a velouté. The Aroma Rice Cooker managed to make a Monday night variation of this legendary dish quite effortlessly, without sacrificing too much flavor. And in case you’re wondering, the cleanup was a breeze!

BRAISED CHICKEN AND MUSHROOMS

1 whole chicken, separated and seasoned with salt and pepper
1 cup of onions, diced
1 lb of cremini mushrooms, sliced
2 garlic cloves, minced
2 cups of chicken stock
1/4 cup of whiskey or brandy
1 cup of heavy cream
1 tbsp of flour
1 egg yolk
2 tbsp of fresh tarragon, chopped
1 tsp of nutmeg
2 tbsp of lemon juice
1 tbsp butter
1 tbsp olive oil
salt and pepper

Set your Aroma Rice Cooker to its Sauté-Then-Simmer™ (STS™) setting and let it heat up. Add your butter and olive oil and sauté the chicken pieces seasoned with salt and pepper in batches. Once browned (about 4 minutes per side), remove from pot and set aside. Add the onions, mushrooms and garlic and sauté for 10 minutes or until softened. Add alcohol, flour and stock. Mix well and place chicken back in the pot and let cook for 30 minutes or until done (160º F internal temperature).

In a bowl whisk together the heavy cream and the egg yolk. Remove 1 cup of the cooking liquid from the chicken mixture and combine it with the egg cream mixture (tempering the yolk, as to not curdle it). Place the egg mixture into the pot with the chicken. Add tarragon, lemon juice and nutmeg and mix. Add additional salt and pepper as needed. Serve with a traditional French green salad or a side of your choice.

 

Over to You

What’s your version of braised chicken? Share and inspire us!

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