No meat lover can let the call of a fricassee go unanswered. The browned crisp crust on the chicken is appealing, and you can never have enough of this creamy, delicious sauce. The hero of the dish is the sauce. I tell you, this is one recipe where the sauce beats the browned chicken pieces hands down. That’s how good the sauce is. Typically, that depth of flavor comes with long hours of slow cooking, whereas this recipe gives that complex flavor, aided by mushrooms, white wine, and chicken stock, in far less time. Delivers the most bang for an hour of your time. This dish shall always be a much-applauded luxury in busy weekday dinners and an indulgence over the weekends. This is one of the stars among the array of chicken and gravy recipes I have made. We will sear the chicken pieces in batches without overcrowding the skillet. Heat a heavy bottom skillet and then heat butter in it. First, place the sides of the chicken pieces with the skin down. Sear the pieces until the skin turns brown and appears crispy. Flip them and cook for another 3 minutes. Take chicken pieces out and keep them aside.
Make the sauce
To the same skillet, add the onion, celery, and carrots. Saute until the onion loses its rawness and appears translucent. Add sliced mushrooms and saute them for up to 3 minutes. Mushrooms will shrink as they lose water; you should see the water evaporate. Now add the aromatics and spices – garlic, bay leaves, parsley, and thyme. Next, add flour to thicken the soup and give it a body. Let the mixture cook until it mixes well. Add white wine and scrape the bottom of the skillet to release any stuck bits of flour. Once you see bubbles, add chicken stock and give it a good stir. .gets the consistency you desire.
Build up the sauce
The sauce now needs heavy cream and egg yolk. Whisk them with a fork in a bowl and slowly stir them into the skillet. Let it simmer for 2 minutes. Place the chicken pieces onto the skillet and spoon the sauce on the chicken pieces. Serve and enjoy! This can be frozen for months. Ensure a double layer of foil to wrap the container tightly. Reheat it in the microwave. You may need to add a little water to adjust the consistency of the sauce.
