Fairway Market's Chicken Fricassee

Sara cooks a simple family dinner favorite, Chicken Fricassee, for less than $3 a head. Promotional consideration provided by Fairway Market.

Fairway Market's Chicken Fricassee
Feeds 4

4 lb chicken, cut into eighths
1 lb pearl onions
1/2 lb button mushrooms, cut in half
2 cups flour
2 tablespoons canola oil
2 tablespoons butter
1 sprig thyme
salt to taste
pepper to taste

For the Rue
4 tablespoons flour
4 tablespoons butter

Season chicken with salt and pepper. Dredge in flour. Only dredge the chicken that will fit in your pan. If you need to make two batches dredge the second batch after the first is done.

Heat canola oil and butter in a large heavy pan. Put the chicken in the pan. Do not move until the chicken is golden brown (approximately 10-12 minutes per side) over a medium heat. Turn over and brown on the other sides (3 sides on the drumsticks). If you have a second batch to brown add the same amount of butter and oil to the pan and brown the second batch of chicken.

Take the chicken out of the pan, add the button mushrooms and pearl onions and brown well. When they are done put the chicken back in the pan and cover with chicken stock. Bring to a boil and as soon as it starts to boil turn the heat down to a low simmer. Add the thyme and cook for 45 minutes. You will know it is done because the chicken should almost be falling off the bone. Take the chicken and vegetables  out of the liquid.

In a separate pan add the butter and flour to make your rue. Cook for 20 minutes.

Reduce the chicken stock by half over a high flame for 15-20 minutes. Add half of the rue, bring to a boil and let it cook down for 2-3 minutes. Taste for seasoning and if you want a thicker sauce add more rue. Plate the chicken, mushrooms and onions and drizzle the sauce over the chicken.