Chicken Fricassée With Creamy Sweet-And-Sour Dill Sauce
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
39
Sourness
49
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 sprigs
Thyme (fresh)1.5 tsps
Salt (to taste)450 g
Carrot (about 6 medium)450 g
Parsnip (about 3 large)3 tbsps
Unsalted Butter1 cup
All-Purpose Flour1 cup
Whole Milk1 cup
Heavy Cream1 tsp
Sugar (to taste)Directions:
1
Bring water with chicken to a boil in a wide 6-quart heavy pot, skimming froth
2
Add thyme sprigs, bay leaf, peppercorns, and 1 teaspoon salt, then reduce heat and simmer, uncovered, 10 minutes
3
While chicken simmers, peel carrots and parsnips, then cut each carrot and parsnip crosswise into 3 equal lengths
4
Halve or quarter thicker pieces lengthwise so pieces are roughly the same size
5
Add to chicken along with onion, celery, and garlic and simmer, uncovered, until parsnips are tender, 10 to 15 minutes more
6
Transfer carrots and parsnips with a slotted spoon to a large bowl, then continue to simmer chicken until tender, 5 to 10 minutes
7
Transfer chicken with tongs to a bowl, then pour broth through a sieve into another large bowl
8
Let chicken and broth cool, uncovered, 15 minutes
9
Chill broth, uncovered, until fat rises to top and solidifies, about 4 hours
10
Meanwhile, tear chicken into bite-size pieces, discarding skin, bones, and remaining solids in sieve
11
Chill chicken with carrots and parsnips, covered, about 4 hours
12
Remove and reserve 1/4 cup solidified fat from stock
13
(If you have less than 1/4 cup fat, add butter
14
) Melt fat in a wide 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 3 minutes (do not brown)
15
Stir in chicken broth
16
Bring to a boil, stirring constantly, then reduce heat slightly and simmer briskly, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, 30 to 50 minutes
17
Add milk and cream, then simmer until reduced to about 3 1/2 cups, 10 to 15 minutes
18
Stir in chicken with vegetables, remaining 1/2 teaspoon salt (or to taste), and vinegar and sugar to taste and cook, stirring gently (avoid breaking up vegetables), until heated through
19
Stir in dill
20
Bring water with chicken to a boil in a wide 6-quart heavy pot, skimming froth
21
Add thyme sprigs, bay leaf, peppercorns, and 1 teaspoon salt, then reduce heat and simmer, uncovered, 10 minutes
22
While chicken simmers, peel carrots and parsnips, then cut each carrot and parsnip crosswise into 3 equal lengths
23
Halve or quarter thicker pieces lengthwise so pieces are roughly the same size
24
Add to chicken along with onion, celery, and garlic and simmer, uncovered, until parsnips are tender, 10 to 15 minutes more
25
Transfer carrots and parsnips with a slotted spoon to a large bowl, then continue to simmer chicken until tender, 5 to 10 minutes
26
Transfer chicken with tongs to a bowl, then pour broth through a sieve into another large bowl
27
Let chicken and broth cool, uncovered, 15 minutes
28
Chill broth, uncovered, until fat rises to top and solidifies, about 4 hours
29
Meanwhile, tear chicken into bite-size pieces, discarding skin, bones, and remaining solids in sieve
30
Chill chicken with carrots and parsnips, covered, about 4 hours
31
Remove and reserve 1/4 cup solidified fat from stock
32
(If you have less than 1/4 cup fat, add butter
33
) Melt fat in a wide 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 3 minutes (do not brown)
34
Stir in chicken broth
35
Bring to a boil, stirring constantly, then reduce heat slightly and simmer briskly, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, 30 to 50 minutes
36
Add milk and cream, then simmer until reduced to about 3 1/2 cups, 10 to 15 minutes
37
Stir in chicken with vegetables, remaining 1/2 teaspoon salt (or to taste), and vinegar and sugar to taste and cook, stirring gently (avoid breaking up vegetables), until heated through
38
Stir in dill