- 3 – 4 oz chicken breasts, sliced
- 4 ounces smoked rindless bacon, cut into pieces
- 4 T sweet butter
- 1 T vegetable oil
- 5 T dry sherry or white wine
- 1 onion, chopped
- 12 ounces assorted mushrooms, such as cépes, closed button, and oyster, trimmed and sliced
- 3 T flour
- 2 1/4 cups chicken broth
- 2 t lemon juice
- 4 T chopped fresh parsley
- salt and ground black pepper
In flameproof casserole, brown the chicken and bacon in half of the butter and oil. Place in a shallow dish and pour off any excess fat. Return casserole to the heat and brown the residue. Pour in the sherry or wine and stir with a flat wooden spoon to deglaze the pan. Pour the liquid over the chicken and wipe the casserole clean. Sauté the onion in the remaining butter until golden brown. Add the mushrooms and cook, stirring frequently, for about 6-8 minutes or until their juices begin to run. Stir in the flower, then remove the pan from the heat. Gradually add the chicken broth and stir well until the flour is absorbed. Add the chicken and bacon with their juices, return to the heat and stir to thicken. Simmer for 10-15 minutes and then add the lemon juice, parsley, and seasoning. Serve with plain boiled rice, carrots and baby corn.
Yield: Four servings
From Mushrooms: A Book of Recipes
(Picked by Katie)
Notes: We used our Le Creuset enameled cast iron dutch oven for this recipe and it was a good choice. We used Chardonnay as our wine. We used Closed Button, Oyster, and Cremini for our “assorted” mushrooms. We left out the parsley with no ill effects. We served with rice only.
Katie: I picked this recipe because I have always wanted to make a fricassee. To tell you the truth, I didn’t even know what a fricassee was. However, looking over the ingredients I knew it had to be good! It ended up being a sort of hearty stew with a thinner gravy than a lot of stews and turned out absolutely wonderful! There were several steps but they went smoothly. I think it helped that Gray and I collaborated on this one. I was his sous chef and even remembered to make the rice, so it worked out great! (You might be wondering why we have a mushroom cookbook. That would be because I absolutely LOVE mushrooms!)
Gray: I absolutely loved this recipe. It was not hard to make even though it had several steps. The flavor was just fantastic. I could see pairing this with egg noodles, or mashed potatoes as well as with rice. The flavors were nicely melded, but you could still taste the individual ingredients, so it wasn’t a monotone dish. P.S. I love cooking in our dutch oven, it makes recipes like this a pleasure because it retains the heat and cooks slowly either on the stove top or in the oven.