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Jared Hall
Chef
01:15
Cook
01:15
Total Time
Ingredients & Directions
Directions
Chicken Drumstick Fricassee
5
1 tablespoon
Chives, cut to 1" long slices
1 1/2 teaspoons
Kosher salt
3 tablespoons
Canola oil
3/4 cup
Onion, small diced
2 each cloves
Garlic, peeled and smashed
3 1/2 tablespoons
All-purpose flour
4 fluid ounces
White wine
20 fluid ounces
Chicken stock
6 sprigs
Thyme
1
Bay leaf
4 fluid ounces
Heavy cream
3/4 cup
Carrots, sliced and blanched
1 1/4 cup
Leeks, small diced and blanched
- Season the drumsticks with the kosher salt.
- In a large skillet, add oil and heat over medium heat.
- Carefully place the drumsticks into pan & lightly sear the chicken on all sides without browning too much; remove the chicken and reserve.
- Add onions and garlic, sauté on medium-low heat until the onions become translucent, approximately 3 to 5 minutes.
- Sprinkle in the all-purpose flour, continue to cook the mixture for an additional 30 seconds, stirring constantly.
- Add the white wine, stirring the bottom of the pan, allowing the white wine to cook briefly until its thickened, approximately 10 to 15 seconds.
- Add the chicken stock, thyme, and bay leaf & bring the mixture to a simmer, returning the chicken along with any juices released.
- Cover the pan & cook the chicken over low heat until fork tender [Internal temperature should be a minimum of 165°F], approximately 30 to 40 minutes.
- Remove the chicken from pan and keep warm.
- Add the heavy cream and simmer until sauce slightly thickens, 3 to 5 minutes.
- Adjust seasoning if necessary & strain sauce through a fine mesh strainer.
- Return the chicken to the sauce, add the carrots and leeks, & simmer on low heat until the carrots & leeks are warmed through, approximately 1 minute.
- Garnish with chives.
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Yield: 2-3
01:15
Cook
01:15 Total Time
Ingredients
Directions
Chicken Drumstick Fricassee
5
1 tablespoon
Chives, cut to 1" long slices
1 1/2 teaspoons
Kosher salt
3 tablespoons
Canola oil
3/4 cup
Onion, small diced
2 each cloves
Garlic, peeled and smashed
3 1/2 tablespoons
All-purpose flour
4 fluid ounces
White wine
20 fluid ounces
Chicken stock
6 sprigs
Thyme
1
Bay leaf
4 fluid ounces
Heavy cream
3/4 cup
Carrots, sliced and blanched
1 1/4 cup
Leeks, small diced and blanched
- Season the drumsticks with the kosher salt.
- In a large skillet, add oil and heat over medium heat.
- Carefully place the drumsticks into pan & lightly sear the chicken on all sides without browning too much; remove the chicken and reserve.
- Add onions and garlic, sauté on medium-low heat until the onions become translucent, approximately 3 to 5 minutes.
- Sprinkle in the all-purpose flour, continue to cook the mixture for an additional 30 seconds, stirring constantly.
- Add the white wine, stirring the bottom of the pan, allowing the white wine to cook briefly until its thickened, approximately 10 to 15 seconds.
- Add the chicken stock, thyme, and bay leaf & bring the mixture to a simmer, returning the chicken along with any juices released.
- Cover the pan & cook the chicken over low heat until fork tender [Internal temperature should be a minimum of 165°F], approximately 30 to 40 minutes.
- Remove the chicken from pan and keep warm.
- Add the heavy cream and simmer until sauce slightly thickens, 3 to 5 minutes.
- Adjust seasoning if necessary & strain sauce through a fine mesh strainer.
- Return the chicken to the sauce, add the carrots and leeks, & simmer on low heat until the carrots & leeks are warmed through, approximately 1 minute.
- Garnish with chives.
