Julia Child's Chicken Fricassee (Fricassee De Poulet A L'Ancienne)

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MAIN COURSE Poultry

Cooking Time

45 min

Yields

4-6

Ingredients

2 tablespoons butter

4 tablespoons of butter

3 pounds of skinned, boned chicken, halved if large

Salt & pepper to taste

1 lb peeled pearl white onions

1 Bay Leaf

2 teaspoons dried thyme, divided

3 Tablespoons flour or gluten free flour

1 cup of chicken stock

2 cups dry white wine

1 lb mushrooms (any kind), sliced

1/2 cup heavy whipping cream

juice of 1/2 lemon

10 oz fresh baby spinach Optional)

1 cup brown rice

Directions

Rice. Cook according to label directions.

Dry chicken. Season both sides with salt and pepper. In a large skillet melt butter over medium heat. Saute chicken 6-8 minutes per side.

Add onions, salt, bay leaf, 1 teaspoon thyme sprinkled over all evenly. Cover, cook 5 minutes. Turn over sprinkle with salt and 1 teaspoon thyme. Cover, cook 5 minutes.

Sprinkle with 1/2 of flour. Cook for 2 minutes, incorporating flour. Turn. Sprinkle 1/2 half of flour. Cook 2 minutes, stir, incorporate flour.

Add 1 cup broth and 2 cups white wine. mushrooms. Combine. Cook until thick. Add cream and lemon juice, adjust seasonings.

Add spinach in batches and cook until wilted (optional).

Serve over cooked rice.

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