Chicken Fricassee

DIRECTIONS

• Wash the chicken pieces and dry with paper towels.
• In a deep saute pan, over medium heat, put half of the butter and extra virgin olive oil.
• Add half the chicken and brown all sides about 10 minutes.
• Set aside.
• Repeat with the remaining butter and chicken.
• Transfer the fried chicken to pan and sprinkle with flour, making sure all pieces are covered.
• Simmer for 4 minutes.
• Add the wine, bringing up the temperature until it reaches boiling point.
• Then add the chicken stock and keep stirring until it is well mixed.
• Season with salt and pepper.
• Cover and cook for 25 minutes over low heat, stirring occasionally.
• Sauce:
• In a frying pan, heat remaining butter over medium heat.
• Add the scallions, mushrooms and lemon juice.
• Cook 3 minutes.
• Set aside.
• In the same pan, add shallots, water and sugar.
• Simmer for 10 minutes until soft.
• Add this mix to reserved mushrooms.
• Carefully transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
• Boil the sauce until it is the consistency of a smooth gravy.
• Add the cream, mushrooms and shallots.
• Season with salt and pepper if necessary and cook 2 minutes.
• Pour the sauce over the chicken.
• Sprinkle with parsley before serving.
• Serves 4.