Chicken and Root Vegetable Fricassee



4 to 6 servings



2 tbsp. butter
2 lbs. chicken thighs, skin removed
Salt and pepper, to taste
1 md. onion, chopped
2 md. turnips, peeled and sliced
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
1 cup celery, sliced
1 tsp. dried tarragon
1-1/2 cup chicken stock
1/2 cup dry white wine
2 tbsp. butter
2 tbsp. flour
1/2 cup half and half
1/2 cup parsley, chopped


In a large heavy skillet melt 2 tablespoons butter. Saute thighs in batches without crowding, until browned, about 5 minutes. Transfer thighs to a plate and season with salt and pepper. Add onion to the skillet, reduce heat to medium. Cook, stirring until softened, about 5 minutes. Transfer to a slow cooker. Add turnips, carrots, parsnip, celery and tarragon. Stir.

Place thighs on top of vegetables. Pour in stock and wine. Cover and slow cook 6 hours on low. Using a slotted spoon, transfer thighs and vegetables to a serving bowl. Cover to keep warm.

Skim the fat from the surface of the cooking liquid. In a medium saucepan, melt remaining 2 tablespoons butter over low heat. Add flour and cook, stirring with a wire whisk 1 minute. Whisk in the cooking liquid and then half and half, a little at a time until sauce thickens and is smooth. Bring to a boil. Reduce heat to medium-low and continue cooking and whisking 5 minutes. Pour the sauce over chicken and vegetables, sprinkle with parsley and serve.

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