Fricasseed Chicken 1
- 750 g chicken pieces (half of a 1.5kg chicken, cut into 4 pieces)
- 1 T extra virgin olive oil
- 60 g onion
- 1 T chopped parsley
- 1 finely chopped celery stalks
- 1 cloves crushed garlic
- 2 bay leaves
- Salt (Sea) (as desired)
- freshly ground black pepper (as desired)
- 50 mL white wine (or chicken stock)
Pat chicken pieces thoroughly dry with paper towels.
Choose a saute pan or frying pan in which the chicken pieces can later fit in a single uncrowded layer, without overlapping. Put in the olive oil and the onion, turn on the heat to medium high and cook the onion, stirring frequently, until it becomes colored a light gold.
Add the parsley, celery, and garlic; cook for about a minute, stirring frequently.
Add the chicken pieces, skin side down. Brown them well, then turn them and brown the other side. Add the bay leaves, salt, and pepper; turn over all the contents of the pan.
When the chicken pieces have been deeply browned on all sides, add the wine (or stock). While you let it bubble away completely, scrape loose with your wooden spoon any browning residues stuck to the pan. When the wine's alcohol has completely evaporated, or when the stock is reduced by half, put a lid on the pan and turn down the heat to very low.
Turn the chicken pieces from time to time and, if the juices in the pan should become insufficient to keep the chicken from sticking, add 2-3 Tbsp water. Cook until the meat comes easily away from the bone, about 45 minutes. Serve piping hot.
Note from source: Ahead of time note: You can make it a full day in advance. Reheat gently, but thoroughly, adding a tablespoon or two of water if necessary.
SJ Note: This gives the most moist, tender, amazing chicken - even with breast meat - that I've found yet. I've done it once now with breast meat and once with legs; both were amazing. A keeper!