Boneless, skinless chicken breasts and thighs considerably cut down our chicken fricassee recipe’s cooking time. To add back richness, we browned the meat in a combination of butter and oil, and browned vegetables until they developed their own fond to serve as the base of the sauce. Upping the amount of glutamate-rich mushrooms boosted the fricassee’s meaty flavor. As a final step, we finished our chicken fricassee recipe’s sauce with sour cream, which added body and pleasant tang. Also, whisking an egg yolk into the sour cream thickened the sauce and made it incredibly silky.
Recommended Wine Pairing: 2015 Qupé Chardonnay – Y Block
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Ingredients
- 2 lbs. boneless, skinless chicken breasts, thighs, or a combination
- Table salt and ground black pepper
- 1 T. unsalted butter
- 1 T. olive oil
- 1 lb. cremini mushrooms, stems trimmed, caps wiped clean and cut into 1/4-inch slices
- 1 medium onion, chopped fine (about 1 cup)
- 1/4 dry white wine
- 1 T. unbleached all-purpose flour
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 1/2 c. low-sodium chicken broth
- 1/3 c. sour cream
- 1 egg yolk
- 1/2 t. freshly grated nutmeg
- 2 t. juice from 1 lemon
- 2 t. minced fresh tarragon (see note)
