Texan Magazine
From the Kitchen Of International Executive Chef Eduard Peyer
Recipe for 4 people
Ingredients
4 bone in chicken thighs, remove skin
¼ cup of Sauvignon Blanc
1 cup of chicken stock
1 cup Heavy cream
3oz of butter
½ cup All-purpose flour
1 medium onion, cut in chunks
2 cloves of garlic, minced
1 medium carrot, cut in chunks
3 sprigs of fresh Thyme
1 tablespoon smoked Paprika
6-8 medium size fresh mushrooms, cut in quarters
½ cup fresh carrot sticks about 1 inch long
½ cup celery sticks about ½ inch long
Some coarsely chopped parsley or cilantro
Salt, pepper to taste
Preparation of Fricassee
Use a skillet or sautoir
Melt butter over medium heat
Season chicken breast with salt, pepper and smoked Paprika
Dust slightly with flour
Sauté seasoned chicken thighs until they are slightly brown on each side
Remove them to a plate
Add chunked onions, chunked carrots, thyme and minced garlic to skillet.
Sauté again over medium heat for 3 minutes, add some more butter if necessary.
Deglaze with Sauvignon Blanc
Add chicken stock, fresh thyme and heavy cream
Add the sautéed chicken thighs and quartered mushrooms to the creamy sauce and simmer, covered over low heat for approximately 12 to 15 minutes.
Check on sauce consistency and taste. Cook or steam the carrots and celery sticks separately in lightly salted water, then add to the fricassee.
Sprinkle with some fresh chopped parsley or cilantro.
Serve with a Rice Pilaf or Risotto.
Wine suggestions:
A white Bordeaux or a dry Rosé from Provence
