In culinary terminology, a “fricassee” is a dish of pan-fried meat or pieces of poultry served with a pan sauce comprised of aromatics and often mushrooms. This comforting dish comes together quickly and is easy enough to make mid-week for the family, yet elegant enough to serve company. The combination of wild mushrooms, tomatoes, white wine, both beef and chicken stock, heavy cream, and herbs of your choice, produces a deliciously rich sauce full of umami that is sure to please your family or guests. I hope you enjoy it.

Chicken Fricassee with Wild Mushrooms
Serves 4
Ingredients:

• ¼ cup butter

• 1 tablespoon olive oil (EVOO)

• 4 boneless chicken thighs

• 6 ounces of wild mushrooms chopped (shiitake, maitake, cremini, chanterelle, oyster, etc.)

• 1 large shallot chopped

• 1-2 teaspoons of herbs de Provence (equal measures of summer savory, dried thyme, rosemary, oregano, basil, and fennel seed.)

• garlic powder

• 1 cup dry white wine

• 1 cup chicken stock

• 1 cup beef stock

• 1/3 cup heavy cream

• 1 cup of peeled, diced tomatoes

• salt and pepper

• chopped fresh parsley for garnish 

Preparation:

1. Season the chicken generously with salt and pepper, garlic powder, and herbs de Provence.

2. In a cast iron skillet or Dutch oven, melt 2 tablespoons butter and 1 tablespoon of EVOO and brown the chicken on both sides. Remove the chicken to a platter and tent.

3. Add the chopped shallot and mushrooms and sauté over medium heat until the mushrooms have released their water and just begin to brown. If the skillet starts to burn, add a small amount of liquid to allow the mushrooms to finish cooking. Remove the sauteed mixture to a bowl and reserve.

4. Add the wine, tomatoes, and both stocks to the pan, bring to a boil, and reduce to about ¾ cup.

5. Add the heavy cream and stir to mix; add the mushrooms and mix; add the chicken and simmer (don’t boil) for a few minutes until thoroughly heated through. Taste and adjust salt and pepper to your taste. Serve garnished with chopped fresh parsley. 

Wine pairing: white wines with body and good acid to balance the richness of the sauce; un-oaked Chardonnay, Chablis, Soave, Vernaccia, Albariño, or Viognier. A chilled Rosé might also be a nice choice.

Adapted from a recipe from Bon Appétit special edition on recipes of Spain, May 1992