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    You are in: Home / Recipes / Chicken Fricassee With Lemon Mustard Sauce Recipe
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    Chicken Fricassee With Lemon Mustard Sauce

    Chicken Fricassee With Lemon Mustard Sauce. Photo by Gatorbek

    1/3 Photos of Chicken Fricassee With Lemon Mustard Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    MarraMamba's Note:

    From Gourmet 2004, great flavors if you like both lemon and mustard!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put oven rack in middle position and preheat oven to 500°F.
    2. 2
      Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
    3. 3
      Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
    4. 4
      Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
    5. 5
      Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
    6. 6
      Serve chicken with sauce.

    Ratings & Reviews:

    • on April 17, 2008

      55

      This is a rich, hearty dish that smells heavenly while cooking! I used boneless, skinless breasts, but I followed the cooking times pretty much as directed. I was able to cook the entire meal in my dutch oven, so clean up was a breeze, too. The chicken turned out absolutely succulent and tender. I made the roux and the sauce as directed, but as the previous reviewer mentioned, I also served the chicken on a bed of the carrots and onions, then spooned the sauce over top. Divine! thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2008

      55

      Marra, thanks so much for posting this great recipe! It is quite simple to put together although it may seem otherwise. I did change the cooking temp/time to 250F for 3 hours so as to infuse the flavors even moreso as they were wonderfully armoatic on the stovetop during that portion of the cooking. Well, when I took it from the oven, opened the lid and looked in... mmmmmm! A wonderful aroma again! I plated up the chicken, and was ready to prepare the roux, but I stirred the carrots and onion in the ready made sauce and decided that that is/would be the roux! Why waste those luscious veggies, and an already creamy broth?! So I omitted step #5 altogether. What a delightful treat! I served this fork-tender chicken with some buttered egg noodles. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Fricassee With Lemon Mustard Sauce

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 986.6
     
    Calories from Fat 711
    72%
    Total Fat 79.0 g
    121%
    Saturated Fat 38.1 g
    190%
    Cholesterol 239.4 mg
    79%
    Sodium 1475.3 mg
    61%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 3.7 g
    15%
    Sugars 5.9 g
    23%
    Protein 20.0 g
    40%

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