Chicken Fricassee

Martha Stewart Recipe (two pictures from me. One from www.marthastewart.com). 

Produce from the box: white onion

Produce from the Farmer's Market: carrot, celery, herbs, lemon, eggs

Ingredients

1 whole chicken, cut into pieces

Coarse salt and freshly ground pepper

3 tablespoons unsalted butter, softened, divided

1 tablespoon extra-virgin olive oil

1 small yellow onion, cut into ½-inch dice (1 cup)

1 carrot, cut into ¼-inch dice (1/2 cup)

1 celery stalk, cut into ¼-inch dice (1/2 cup)

8 ounces cremini mushrooms, trimmed and quartered

2 tablespoons all-purpose flour

½ up dry white wine

4 cups chicken broth

2 sprigs fresh flat-leave parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

½ cup heavy cream

2 to 3 tablespoon roughly chopped fresh tarragon leaves

2 tablespoons fresh lemon juice

Directions 

1. Brown Chicken

Season chicken on both sides with 1 tablespoon salt and ½ teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to the pot. When butter melts and foam subsides, add half the chicken, skin side down in a single layer, do not crowd pot. Fry chicken, turning once, until golden brown on both sides, about 10minutes total, and transfer to a plate. Repeat with remaining chicken.

2. Sauté mirepoix

Reduce heat to medium and add mirepoix (onion, carrot and celery) to pot, scraping up any browned bits with a wooden spoon. Sauté mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.

3. Cook mushroom and flour

Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.

4. Pour in Wine and Broth

Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth and stir.

5. Simmer Chicken

Place chicken, skin side up, in a single layer on vegetables, our juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs and bay leave together with kitchen twine, add to pot. Bring to a boil, and then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

6. Make and add liaison

To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour ½ cup cooking liquid. 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.

7. Finish with Tarragon, Lemon and Butter

Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to simmer, stir gently to combine, and serve.