- Non-Stick Skillet (A high-quality non-stick skillet is essential for making fricassees, ensuring easy cooking and cleanup.)
- Chef's Knife (For precise cutting of vegetables and chicken.)
- Cutting Board (Needed to safely cut ingredients on a stable surface.)
- Measuring Cups (Essential for accurately measuring liquids, such as stock or wine.)
- Whisk (Useful for combining sauces and creating a smooth texture in the fricassee.)
- Strainer (For draining excess fat from cooked chicken.)
- Basting Brush (To apply any additional flavorings or fats to dishes during the cooking process.)
- Meat Thermometer (Ensures that the chicken is properly cooked for food safety.)
- Silicone Spatula (Ideal for stirring and scraping, which are common tasks when preparing a fricassee.)
- Chef's Blender (For making homemade stock or pureeing vegetables if desired in the recipe variations.)
- Slow Cooker (An option for slow cooking, providing an alternative method to achieve tender chicken with a rich sauce.)
3 1/2 to 4 pounds chicken pieces with skin and bone
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/2 cup finely chopped shallots
1 garlic clove, finely chopped
1 Turkish or 1/2 California bay leaf
1/2 cup dry white wine
1 cup heavy cream
1/2 cup reduced-sodium chicken broth
1 1/2 tablespoons finely chopped fresh tarragon
1/4 teaspoon fresh lemon juice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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