Citrus Chicken Fricassee with Creamy Citrus Sauce
Yields 6 servings
For the Fricassee
4 lb. bone-in chicken pieces (white and dark meat)
2 Tablespoons olive oil
1 cup each 1-inch chunks onion and carrot
1 cup each chopped orange and lemon
1/2 cup 1-inch chunks celery
2 cloves garlic
1 bay leaf
1 Tablespoon tomato paste
1 1/2 cups low-sodium chicken broth
For the Sauce
1/2 cup fresh orange juice
1/4 cup each fresh lemon juice and dry white wine
1 Tablespoon honey
1/4 heavy cream
1 egg yolk
1/2 tsp. kosher salt
1/4 tsp. black pepper
Chopped fresh parsley
Prepare chicken, removing skin and excess fat; cut breast pieces in half.
Heat oil in a large Dutch oven over medium-high. Sear half the chicken pieces, 5 minutes per side; transfer to a platter. Sear and remove remaining chicken. Pour off all fat ; return pot to burner.
Add onion, carrot, chopped orange, chopped lemon, celery, garlic, and bay leaf to the pot. Cover; reduce heat to medium-low and sweat, 10 minutes.
Stir in tomato paste, cook 2 minutes. Add flour, stir to coat and cook 1 minute.
Add broth, orange and lemon juice, wine, and honey, scraping up bits from the bottom of the pot.
Bring to a simmer, add the dark meat chicken, cover, and simmer 10 minutes. Then add the white meat chicken, cover, and simmer another 10 minutes.
Simmer chicken until cooked through, about 20 minutes, then transfer chicken to a platter and tent with foil to keep warm. Strain sauce into a bowl, discard the solids, and return sauce to the pot over medium-low heat.
Blend cream and yolk in a bowl, then whisk in 1/2 cup strained sauce. Whisk cream mixture into the pot and bring to a simmer, stirring until thickened, 3 minutes, being careful not to boil. Season sauce with salt and pepper.
To serve, place 1 large or 2 small chicken pieces in each of the shallow serving bowls, then top with some of the blanched vegetables (recipe below) and sauce.
Garnish with parsley.
Per serving: Calories 382; Total Fat 14g; Cholesterol 208mg; Sodium 377mg; Protein 51g
Blanched New Potatoes and Baby Vegetables
8 oz. red new potatoes, quartered
1 lb. mixed baby vegetables, such as payypan and zucchini squash, baby carrots, and haricot verts
Boil potatoes until fork-tender, 10 minutes, then remove using a slotted spoon to shock in a bowl of ice water to stop the cooking.
Cook baby vegetables in the same boiling water until tender, about 5 minutes; shock in ice water, then drain. Combine with potatoes and serve.
Per serving: Calories 49; Total Fat 0; Sodium 15mg; Cholesterol 0mg; Protein 2g
|Look who made a visit in this picture! He sits on my stove and smiles at me while I make dinner every night. I decided to include him in my picture. He was rather pleased with himself as you can clearly see!|