This Chicken Fricassee looks intimidating but trust us, it is well worth the effort. It is rich, flavorful and delectable. Have a glass of 2013 Carr Pinot Gris, Turner Vineyard with it and enjoy!

Chicken Fricassee

Ingredients

4 lbs. chicken (mix of drumstick, thighs, bone-in chicken breast etc.)
salt & pepper
3 tbsps. unsalted butter, softened, divided
1 tbsp. extra-virgin olive oil
1 small yellow onion, diced
1 carrot, diced
1 celery stalk, diced
8 oz. cremini mushrooms, trimmed and quartered
2 tbsps. all-purpose flour
2/3 c. Carr Pinot Gris
4 c. chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 lg. egg yolks, room temp.
1/4 c. heavy cream
2 to 3 tbsps. chopped fresh tarragon
2 tbsps. fresh lemon juice

Directions

1. Season chicken on both sides with salt and pepper. Preheat a large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. Fry chicken, turning once, until golden brown on both sides, about 10 minutes, and transfer to a plate. Repeat with remaining chicken.

2. Reduce heat to medium, and add the onion, carrot, and celery to pot, scraping up any browned bits with a wooden spoon. Sauté, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.

3. Add mushrooms, and cook, stirring occasionally, until mushrooms darken, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until absorbed, about 1 minute. Add Pinot Gris to pot, and bring to a boil, stirring until liquid just thickens, just under a minute. Add broth, and stir.

4. Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer and cover partially. Cook until internal temperature of thickest part of chicken registers 165ºF, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

5. Whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into the cream mixture to temper it. Stir tempered mixture back into pot.

6. Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve over mashed potatoes.

Serves: 4-6

(recipe adapted from Martha Stewart)