What’s for Dinner?
Light and tasty, old-fashioned dish
Fricassee is just a fancy term for good old-fashioned chicken in a white gravy. Here’s a recipe that is light with a perfect hint of leeks and chives.
4 bone-in chicken breast halves
Salt and black pepper
All-purpose flour for dredging
1/4 cup olive oil
1 leek, white and tender green parts only, finely sliced
1 1/2 cups dry white wine
3/4 cup chicken stock
1/2 cup milk
2 tablespoons chives, minced
1. Season the chicken breasts generously with salt and pepper and dredge them in flour.
2. In a non-stick skillet large enough to hold all four breasts warm the olive oil over medium heat. When the oil is hot, but not smoking, add the chicken breasts, skin side down. Brown the skin to a dark golden color. Turn, and brown the underside. Remove the chicken to a platter.
3. Sauté the leeks until softened, about 2 minutes. Add the wine and simmer until the wine is reduced by half. Add the broth, and return the chicken, skin side up, to the pan. Cover with a tight fitting lid and simmer until the chicken is cooked through, about 25 minutes.
4. Remove the chicken from the skillet. Put all the pan liquids into the food processor and add the milk. Puree until smooth.
5. Pour the sauce onto a serving platter, place the chicken on top, and garnish with chives.