Chicken Fricassee With Sugar Snap Peas & Pearl Onions

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.

• Ready In: 1 hr 45 mins
• Serves: 7-8

Ingredients

• 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 1/2lb)  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

Directions

1. Stick the cloves into the onion halves and place in a large saucepan with the chicken stock.
2. Add the celery, carrot, turnip, parsley, and bay.
3. Bring stock to a boil; reduce heat slightly, and cook, uncovered, for 20 minutes.
4. Strain the stock through a sieve set in a bowl.
5. There should be 3 cups (if there's more, boil until reduced; if there's less, add enough cold water to equal 3 cups).
6. Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, & 4 half breasts), trim off fat, and remove skin if desired.
7. In a shallow bowl season the flour with the paprika, salt, and pepper.
8. Dredge the chicken in the flour to coat; reserve any excess flour.
9. In a Dutch oven or large, flameproof casserole dish, melt 3 tablespoons butter; add the chicken in a single layer without crowding.
10. Cook (in batches if necessary) until lightly browned (5 minutes).
11. As the chicken browns, remove to a plate.
12. Melt the remaining tablespoon butter in the same pan, and sprinkle in 3 tablespoons of the reserved flour.
13. Cook, stirring constantly, for 1 minute.
14. Whisk in the stock, whisking until smooth and slightly thickened, and bring to a boil.
15. Reduce heat to a simmer.
16. Add the chicken, onions, and thyme, and simmer until chicken is cooked through and onions are tender (35 minutes).
17. In a large saucepan of boiling water, cook the peas just until they are tender and turn bright green (1.5-2 minutes).
18. Drain well and rinse under cold water.
19. With a slotted spoon, remove the chicken and onions to a bowl.
20. Skim off any fat on top of the broth.
21. Add the cream and boil until slightly reduced (2 minutes).
22. Season to taste with salt and pepper.
23. Return the chicken and onions, and a minute or two before serving add the peas.