Chicken Fricassee – Gluten & Dairy Free
Ingredients
- ½ cup diced carrots
- ½ cup diced onions
- ½ cup diced celery
- ½ cup mushrooms
- 3-5 cloves garlic
- 1 cup diced potato
- Fresh or dried Thyme
- 3-4 pcs Bay Leaves
- Salt & Pepper
- 2 tbsp Olive Oil
- 2-3 tbsp Rice Flour or Corn Starch
- 2 cups Chicken Stock/broth
- White Wine
- 4 pieces chicken thighs or legs
- 3-4 sprigs Parsley/Chives or both
Instructions
- Put a sauce pan or stock pot on medium heat – add 2 tbsp oil
- Season chicken with salt & pepper, brown in heated saucepan until medium golden brown on both sides
- Remove chicken and set aside
- In the same pot, brown the potatoes – remove and set aside
- Brown mushrooms with olive oil, salt and pepper (in same pot) remove and set aside
- Using the same pot add 1 tbsp olive oil, garlic and onions, sweat for 1 minute (approximately)
- Add carrots and celery, sauté for 2-3 minutes until fragrant
- Deglaze the pot with white wine (or wine of your choice) scarping the fond (little brown bits) of the bottom of the pot.
- Add 2-3 tbsp of rice flour, cook until golden brown with a slight nutty fragrance.
- Slowly add ½ cup of wine (while stirring)
- Slowly stir in 2 cups of Chicken Stock.
- Reduce heat and bring to a gentle simmer
- Season to taste
- Add back chicken, 5-6 sprigs of thyme, 3-4 bay leaves
- Reduce by ¼
- Add Mushrooms and potatoes back to pot and heat through
Video
Notes
To serve: Ladle stew (vegetables and sauce) into the bottom of a shallow bowl, place chicken piece on top and garnish with fresh chopped parsley and chives.
