Abraham Lincoln's Chicken Fricassee
Chicken fricassee is a classic stewed chicken dish cooked with onions, herbs, and a creamy sauce. It features tender chicken pieces simmered until moist and flavorful, with a velvety sauce that coats each bite and a rustic, homestyle appearance.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Knife
- Cutting Board
- Wooden Spoon or Spatula
- Whisk
Ingredients
- 1.5 pounds bone-in chicken pieces (thighs and drumsticks) preferably skinless
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme or fresh if available
- to taste Salt and freshly ground black pepper
Instructions
- Pat the chicken pieces dry with paper towels, then season generously with salt and pepper.
- Heat the large pot over medium heat and melt the butter until it’s sizzling and begins to foam.
- Add the chicken pieces to the pot, skin-side down if skin is on, and brown them on all sides for about 8-10 minutes, until golden brown. Turn them occasionally to ensure even coloring.
- Remove the browned chicken and set aside on a plate. In the same pot, add the chopped onions and sauté for 3-4 minutes until they’re soft and translucent, and smell sweet.
- Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux, and cook for 2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth while whisking constantly to prevent lumps, then add the milk or cream, stirring until the sauce begins to thicken and becomes smooth.
- Stir in the dried thyme and return the browned chicken to the pot, nestling it into the sauce. Bring the mixture to a gentle simmer, cover, and cook on low heat for about 30 minutes until the chicken is tender and cooked through.
- Uncover the pot and increase heat slightly to thicken the sauce, about 5 minutes, until it reaches a velvety consistency, tasting and adjusting seasoning as needed.
- Gently stir the chicken to coat with the rich sauce, then turn off the heat and let it rest for a minute.
- Serve the chicken fricassee hot, spooning the creamy sauce over the tender pieces, with your favorite sides.
