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Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms Recipe

Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms Recipe

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Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms

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Ingredients

Count

Nutrition

2385

Calories

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Ingredients:

Serving

1 organic free-range chicken (3 1/2 to 4 lbs.), cut into 8 pieces (leave out back and wing tips )
about 1 1/2 tsp. kosher or fine sea salt, divided
about 3/4 tsp. pepper, divided
1/2 cup plus 2 tbsp. unsalted butter
1 lb leeks, white and pale green parts only , halved lengthwise, rinsed, and thinly sliced
2 tbsp flour
1 bottle (750 ml.) dry white wine
1/2 to 2 cups reduced-sodium chicken broth
4 parsley sprigs plus 1/4 cup coarsely chopped ( use tops from the roots , if tender)
1 large garlic clove, smashed
1 tbsp sugar
1 lb parsley roots* (2 lbs. with tops ) or small parsnips, stem ends and tips trimmed , roots peeled and cut into 1/2- by 2-in. pieces
12 oz chanterelle or cremini mushrooms , stem bottoms trimmed , gently rinsed, and cut into 3/4-in.-wide pieces
3 large egg yolks
1/2 cup creme fraiche or heavy whipping cream

Directions:

Season chicken with 1 tsp. salt and 1/2 tsp. pepper. Set aside.
Melt 1/2 cup butter in a wide 6-qt. pot or oval 9- by 14-in. dutch oven over medium heat. Add leeks and cook, stirring, 1 minute. Cover, reduce heat to medium-low, and cook leeks until meltingly soft, 10 to 15 minutes. With a slotted spoon, transfer leeks to a bowl. Increase heat under pot to medium-high. Brown chicken in a single layer, turning once, 10 to 14 minutes total. Transfer chicken to a plate.
Stir flour into fat in pot and cook 1 minute. Add wine, 1/2 cup broth, the leeks, parsley sprigs, garlic, sugar, and parsley roots. Cover and bring to a simmer over high heat; then reduce heat and simmer until parsley roots are just barely tender, 15 to 20 minutes.
Nudge chicken pieces into liquid; add more broth if needed to cover. Simmer, covered, until parsley roots are tender and chicken is cooked through, 15 minutes for white meat (transfer to a plate as done) and 20 minutes for dark. Return to pot.
Meanwhile, in a large frying pan over medium heat, cook mushrooms with remaining 2 tbsp. butter, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring often, until tender and browned, 12 to 18 minutes. Add half the chopped parsley, toss to combine, and cook about 30 seconds. Remove from heat.
Whisk together egg yolks and crème fraîche in a small bowl. Set aside.
Transfer chicken and parsley roots with a slotted spoon to a warm platter. Cover with foil. Discard parsley sprigs from liquid in pot. Boil liquid over high heat until reduced to 2 cups, 4 to 7 minutes. Reduce heat to low. Spoon some of braising liquid into egg yolk mixture, stir well, then stir mixture into liquid in pot. Heat (but don't boil), stirring, until sauce is just thick enough to coat a spoon, 3 to 4 minutes. Add salt and pepper to taste. Pour into a bowl.
Rewarm mushrooms over high heat. Spoon over chicken and garnish with remaining parsley. Serve sauce on the side.
*Find parsley roots at well-stocked grocery stores and farmers' markets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2385.06 Kcal (9986 kJ)
Calories from fat	1532.22 Kcal
		% Daily Value*
Total Fat	170.25g	262%
Cholesterol	842.1mg	281%
Sodium	4405.84mg	184%
Potassium	3274.64mg	70%
Total Carbs	169.5g	56%
Sugars	31.85g	127%
Dietary Fiber	30.7g	123%
Protein	75.66g	151%
Vitamin C	60.7mg	101%
Vitamin A	1.1mg	38%
Iron	24mg	133%
Calcium	989.1mg	99%

Amount Per 100 g
Calories	59.96 Kcal (251 kJ)
Calories from fat	38.52 Kcal
		% Daily Value*
Total Fat	4.28g	262%
Cholesterol	21.17mg	281%
Sodium	110.76mg	184%
Potassium	82.32mg	70%
Total Carbs	4.26g	56%
Sugars	0.8g	127%
Dietary Fiber	0.77g	123%
Protein	1.9g	151%
Vitamin C	1.5mg	101%
Iron	0.6mg	133%
Calcium	24.9mg	99%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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