Sunday, November 14, 2010

Fricassee Chicken Tomato and Artichoke

Delicious!  The lemony flavor of a nice fricassee is very refreshing!
     Fricassee is a quick pan stew that is slightly thickened.  This is southern comfort food with an interesting modern touch of tomato and artichoke.
     Recipe:  Cut a chicken breast into thin bite size pieces.
     Dredge the chicken pieces in flour.
     Saute the chicken with a splash of olive oil and a few pats of unsalted butter over medium high heat.
     When the chicken turns a light golden color, add a little bit each cthese fine chopped vegetables:  Garlic, Shallot and Onion.
     Add thin sliced green onion.
     When the onions are cooked clear, add a fine diced fresh plum tomato.
     Add a generous squeeze of fresh lemon juice.
     Add some rich chicken stock.
     Add sea salt and black pepper.
     Add a generous pinch of sage.
     Add a couple pinches of Herbs Du Provence.
     Add a bay leaf.
     Simmer the fricassee over medium heat till it is half way reduced.  (The flour from dredging the chicken will thicken the stew.)
     Add a small handful of sliced artichoke hearts.
     Reduce till the fricassee forms a thin gravy.
     Take the pan off of the heat and stir in a couple of butter pats.
     Remove the bay leaf.
     Use a ring mold to place some cooked plain white long grain rice on a plate.
     Spoon the fricassee on the plate around the rice.
     Garnish the rice with parsley and lemon slices.
    This is a thin gravy in this fricassee and it is very light on the tummy.  Some fricassee recipes I have posted in the past do have a thicker traditional gravy.  If you prefer a thicker gravy then add some cream or milk and a blonde colored roux while the stew is simmering.  The lemon is the key flavor in this fricassee.  Sage and herbs du Provence add a sophisticated herb flavor.  The light flavors of artichoke and tomato make this a very nice fricassee recipe for lunch or dinner.  Yum!  ...  Shawna

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