Chicken Fricassee

• Meat

  • 3 lbs Chicken pieces

• Produce

  • 2 cups Mushrooms, fresh small
  • 1 Onion
  • 1 tbsp Parsley, fresh
  • 1 tbsp Sage, fresh

• Pasta & Grains

  • 1 Rice, hot cooked

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/2 tsp Black pepper
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Half-and-half cream

• Beer, Wine & Liquor

  • 1 cup Wine, dry

• Liquids

  • 2 cups Water

Found on cookingwithruthie.com

Description

Ingredients

• 3 pounds chicken pieces
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon black pepper
• 
1/2 teaspoon paprika
• 2 Tbsp olive oil
• 
3 tablespoons all-purpose flour
• 
2 cups water
• 1 cup dry wine
• 
2 tablespoons butter
• 1 onion, finely chopped
• 
2 cups fresh small mushrooms
• 
1 tablespoon chopped fresh sage
• 
1 tablespoon chopped fresh parsley
• 1 cup half and half cream
• hot cooked rice

Directions

• Wash and dry the chicken pieces.
• Sprinkle with salt, pepper, nutmeg and paprika.
• Brown the chicken in hot olive oil over high heat in a Dutch oven; remove the chicken when well browned.
• Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly.
• Whisk in water and wine until smooth.
• Return the chicken to the Dutch oven; bring to a boil.
• Cover and reduce heat to a simmer.
• Cook 50 minutes. (or bake in oven at 350 degree for 50 min)
• Remove chicken, keeping warm, reserve broth in large container.
• Broth may be strained to remove particles.
• Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned.
• Add mushrooms, sage and parsley.
• Add broth, half and half, and return the chicken.
• Cook over medium heat, stirring until thoroughly heated.
• Served over rice.