Chicken Fricassee

It's said that President Lincoln's favorite dish was Chicken Fricassee - a dish that sounds intimidating, but simple to make and oh so tasty. Here's Chef Jeremy's recipe for a presidential Chicken Fricassee.



4 split lyons farm chicken breasts, trimmed of fat
1 cup assorted mushrooms (preferably locally source)
1/2 cup flour
1 tbs butter
2 cups chicken stock
1 medium onion julienned
2 shallots, julienned
1 red onion, julienned
1 medium carrot, diced
2 stalks celery, diced
3 cloves garlic, minced
3 tbs fresh tarragon, chopped
2 egg yolks
1 cup cream
juice of 2 lemons

In a large skillet over medium heat, add 3 tablespoons of olive oil. salt and pepper the chicken breast and dredge in flour. add the chicken breast to the skillet and brown on all sides (5-8 minutes).

Remove the chicken from the skillet and let it rest on a plate. Add the tablespoon of butter and let it foam up, scraping the bottom of the pan to remove the browned bits.

Add the onion, shallots and red onion. Turn the heat to high and caramelize, stirring frequently for 20 minutes.

Next add the celery, carrot, and garlic, stirring frequently and cooking an additional 5 minutes.

Now add the mushrooms and cook an additional 5 minutes.

Deglaze the pan with the chicken stock and add the chicken to the top of the vegetables. Cover the skillet and cook on medium heat for 15 minutes (alternatively depending on the size of the chicken breast. Use a cooking
thermometer and cook until the internal temperature reaches 165 degrees).

Once again remove the chicken from the skillet, letting rest on the plate while finishing the sauce.

Turn the heat down to a light simmer. In a small mixing bowl whisk together the egg yolk and cream.

Add a ladel of the hot chicken broth sauce from the pan into the mixing bowl to temper the egg and cream. Now slowly pour the egg and cream mixture into the skillet while stirring.

Turn the heat to low and simmer until the sauce starts to become thicker. Add the chopped fresh tarragon and lemon juice. Adjust the seasoning and reserve.

The chicken can be placed back into the skillet and simmered to coat, or the chicken can be served and the sauce and vegetables ladled on top.