Prep 30 mins
Cook 1 hr 15 mins
A fricassee is an old-fashioned type of stew. It's creamy, comforting and satisfying. Serve with mashed potatoes, fluffy biscuits, or egg noodles. This stew can be frozen for up to 3 months, but the peas will lose their texture if frozen. To peel small onions easilly: soak 10-15 seconds in boiling water, drain; rinse under cold. Cut off the root and tip ends and the outer skin should slip off easilly.
- 2 whole cloves
- 1 onion, halved
- 4 cups rich chicken broth
- 1 celery rib, coarsley chopped (including leaves)
- 1 carrot, peeled & coarsley chopped
- 1⁄2 turnip, peeled & coarsley chopped
- 3 large sprigs parsley (with stems)
- 1 bay leaf
- 1 (3 1/2 lb) chicken
- 1 whole chicken breast, on the bone
- 1⁄3 cup flour
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup butter
- 1 lb large white pearl onion, peeled
- 1 teaspoon dried thyme
- 3⁄4 lb sugar snap pea
- 1⁄3 cup heavy cream
- Stick the cloves into the onion halves and place in a large saucepan with the chicken stock.
- Add the celery, carrot, turnip, parsley, and bay.
- Bring stock to a boil; reduce heat slightly, and cook, uncovered, for 20 minutes.
- Strain the stock through a sieve set in a bowl.
- There should be 3 cups (if there's more, boil until reduced; if there's less, add enough cold water to equal 3 cups).
- Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, & 4 half breasts), trim off fat, and remove skin if desired.
- In a shallow bowl season the flour with the paprika, salt, and pepper.
- Dredge the chicken in the flour to coat; reserve any excess flour.
- In a Dutch oven or large, flameproof casserole dish, melt 3 tablespoons butter; add the chicken in a single layer without crowding.
- Cook (in batches if necessary) until lightly browned (5 minutes).
- As the chicken browns, remove to a plate.
- Melt the remaining tablespoon butter in the same pan, and sprinkle in 3 tablespoons of the reserved flour.
- Cook, stirring constantly, for 1 minute.
- Whisk in the stock, whisking until smooth and slightly thickened, and bring to a boil.
- Reduce heat to a simmer.
- Add the chicken, onions, and thyme, and simmer until chicken is cooked through and onions are tender (35 minutes).
- In a large saucepan of boiling water, cook the peas just until they are tender and turn bright green (1.5-2 minutes).
- Drain well and rinse under cold water.
- With a slotted spoon, remove the chicken and onions to a bowl.
- Skim off any fat on top of the broth.
- Add the cream and boil until slightly reduced (2 minutes).
- Season to taste with salt and pepper.
- Return the chicken and onions, and a minute or two before serving add the peas.