Chicken Fricassee (Fricassee de Poulet a L'Ancienne)

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  3 tbsp or 43g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• White wine

  Alcoholic beverage, table

  157g

• Parsley

  Raw

  2 sprig or 2g

• Thyme

  Fresh

  2 tsp or 2g

• Egg yolk

  Raw, fresh

  4 large yolk (separated from white) or 68g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Tarragon

  Spices, dried

  3 tbsp, leaves or 5g

• Lemon juice

  Raw

  2 tbsp or 30g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

Directions

1. Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
2. Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
3. Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
4. Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
5. Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
6. To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
7. Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
8. (source: https://www.marthastewart.com/925889/chicken-fricassee-fricassee-de-