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Thomas Jefferson's Chicken Fricassee
Ready in: 1-2 hrs 
Difficulty: 3/5
INGREDIENTS:
3 pounds chicken pieces
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 teaspoon paprika
3 tablespoons all-purpose flour
2 cups water
1 cup dry wine
3 tablespoons butter
1 onion, chopped
2 cups fresh small mushrooms
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 cup half and half cream
hot cooked rice
DIRECTIONS:
Wash and dry the chicken pieces. Sprinkle with salt, pepper, nutmeg and paprika.
Brown the chicken in hot oil over high heat in a Dutch oven; remove the chicken when well browned. Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly. Whisk in water and wine until smooth.
Return the chicken to the Dutch oven; bring to a boil. Cover and reduce heat to a simmer. Cook 50 minutes.
Remove chicken, keeping warm, reserve broth in large container. Broth may be strained to remove particles.
Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned. Add mushrooms, sage and parsley. Add broth, and chicken. Cook over medium heat, stirring until thoroughly heated. Served over rice.
NUTRITION:
This Thomas Jefferson's Chicken Fricassee recipe from CDKitchen serves/makes 6
Recipe ID: 14312
REVIEWS:
Guest: deerchef 2011-08-21
I grew up in New Orleans and my family was originally from Cottonport, La. We had Fricassee' once a week, every week while my Grandfather- Papi (pah-pee) was still alive. The new recipes add so many ingredients that it is no longer a true fricassee'. Noone ever put sausage in it as some recipes have. This is the closest recipe I have found, but as the directions state...or don't state actually...the milk/cream is not needed. This should be a blonde roux and white wine base, no cream. True Cajun French Fricassee' was very loose and had onion, celery and chicken. But like I said, this one is very good!
billgronke 2011-05-24
I put the half and half in with the water and the wine and it worked fine. I used chicken quarters (separating the drumsticks and the thighs. I also cut the backbones off the thighs) It doesn't really make any difference how much oil you use for browning the chicken because when I remove the chicken, I drain and blot it on paper towels. I drain off all but 3 Tbl which I use for the roux. I found it to be a perfect dish for the cast iron enamaled dutch oven. Fun to make on a lazy Sun. afternoon. Wouldn't mind serving it over some egg noodles next time. I think the degree of difficulty was closer to a 1 1/2 than a 3. Not hard and a gre... read more
Guest: Anonymous 2010-02-21
Have made this couple of times. Add the cream towards the end and let it simmer on low after. I cooked the chicken using Pam type spray in covered pan and used smart balance butter spread. You can speed it up a bit by cooking the mushrooms separately and simmering for 15 - 20 minutes instead of the 50. Either way, I highly recommend this dish
Guest: Dorada 2009-04-24
I used about 1/3 cup of oil. I added 1/2 a head of chopped garlic and 1 stick of celery. At the end, I folded in some whipped cream.
Guest: Paula-Anne 2009-03-25
I made this gourmet dish and it was excellent. Dee-lish! A few substitutions and tips: 1. I used my own homemade chicken broth instead of water -- added richness but not salt (as in commercial broths) I used corn starch and water instead of flour (alleergic), mixed it with water and brought it to a boil, then added wine. 3. Used Vegan butter (lactose intolerant) 4. Added mushrooms last in the series and kept them al dente. 5. Used OG coconut milk instead of half and half, only about 1/2 cup is fine, but add more to taste. 6. The fresh sage and nutmeg really MAKE the dish! 7. Result: Rich, flavorful meal, like something you h... read more
Guest: Anonymous 2008-04-19
I actually made this recipe, and it's delicious. It does; however, have the aforementioned error regarding the half and half. I stirred it in at the end, in the last paragraph, right after the broth. Mmmm... Another error: It does not mention how much oil to use to brown the chicken pieces in. Logically, I decided you need 3 T. LEFT (after browning the chicken), right before you stir in the 3 T. of flour, to make the roux. I had to brown the chicken in 2 batches, so you might need to add some more oil in the second batch. The goal (I assume) is to have 3 T. left by the time you stir in the 3 T. of flour, so adjust accordingly. St... read more
Guest: telesma 2011-10-03
Stir the half & half in at the end to finish the sauce. This is a common way to enrich sauces in French cooking (cream, butter, or tomato paste stirred in when the rest of the sauce is done).
Guest: Paula-Anne 2009-03-21
I, too, wonder what to do with the half and half. Haven't made this yet, but it's good, I can tell. I shall try two substitutions: Being lactose intolerant, I shall use unsweetened organic Thai coconut milk instead of half and half. Being also allergic to wheat, I will use corn starch and water for the thicker. Here's to good ol' Tommy Jefferson! I'll let you know how it turns out with the substitutions.
Guest: Ted 2008-03-15
I am surprised this has not been fixed. I'd like to try this recipe, but cannot figure out what to do with the half and half?! Same question was asked 3 years ago.
