Chicken Fricassee

February: Presidents’ Day (third Monday in February)

The third president of the United States, Thomas Jefferson (April 13, 1743-July 4, 1826), is credited as being America’s first epicurean. Through his travels and work in international relations, he developed a penchant for fine and foreign foods. From Africa, Asia, the Mediterranean and South America, he imported vegetables like okra, lima beans, eggplants, garlic, peanuts, peppers, tomatoes and olive oil. From Europe, France in particular, he made popular French cuisine and asked his chefs to prepare it often.

Chicken fricassee is an adaptation of a classic French stew, which includes making a roux. This dish was one of the favorites of the “Founding Foodie” (some sources also note that chicken fricassee was loved by the 16th U.S. President Abraham Lincoln). So make this comfort food, which is perfect for Presidents’ Day.

Recipe

(Adapted from CD Kitchen)

Ingredients

  • 3 pounds chicken pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon paprika
  • oil for frying
  • 3 tablespoons flour
  • 2 cups water
  • 1 cup white cooking wine
  • 1 onion, chopped
  • 2 cups mushrooms, sliced
  • 1-2 teaspoons fresh sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • 3 tablespoons butter
  • 1 cup half and half cream

Directions

Season the chicken pieces with salt, pepper, nutmeg and paprika. In a large pot, heat the oil and fry the chicken until browned. Transfer to a plate.

In the same pot, add the flour and cook in the chicken fat-oil until light brown, adding the water a little at a time to make a smooth sauce. Stir in the wine. Put the chicken back in the pot, cover, and simmer on low heat for 45-50 minutes or until the chicken is cooked through.

While the chicken is cooking, chop the onions, slice the mushrooms, chop the sage and parsley. When the chicken is cooked, transfer to a plate. Strain the gravy in a bowl and set aside. In the same pot, melt the butter over low heat.

Sauté the onions with the mushrooms. Stir in the chopped sage and parsley.

Return the chicken and gravy to the pot. Stir in the cream to thicken. Serve hot over pasta or rice.

Notes

  • Chicken fricassee is popular in the South. Jefferson was a Southerner from Virginia. Islander has met some Cajuns from Louisiana at the local culinary book club in Texas and they introduced her to this recipe.
  • Search our blog for other presidential and patriotic recipes.