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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 of 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.