Chicken Fricassee With Vermouth
- 1 three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces
- Salt, if desired
- Freshly ground pepper
- 2 tablespoons butter
- 1/2 cup coarsely chopped onion
- 1 clove garlic, finely chopped
- 2 tablespoons flour
- 3/4 cup dry white vermouth
- 1/4 cups chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1 cup carrots cut into fine, julienne strips, about two inches long
- 1 1/2 cups loosely packed leeks cut into fine, julienne strips, about three inches long
- 1/2 cup heavy cream
- Sprinkle the chicken with salt and pepper to taste.
- Heat the butter in a skillet and add the chicken pieces skin side down.
- Cook over moderate heat about one minute without browning.
- Scatter the onion over all and cook 30 seconds.
- Add the garlic and stir it around.
- Cook the chicken about four minutes, turning the pieces often in the butter.
- Sprinkle the flour over all, turning the pieces so that they are evenly coated.
- Add the vermouth, chicken broth, bay leaf and thyme.
- Cover and cook over moderate heat about 20 minutes.
- Meanwhile, bring two batches of water to the boil for the carrots and leeks.
- Drop the carrots into one batch, the leeks in the other.
- Let the carrots simmer about one minute and drain.
- Let the leeks simmer about four minutes.
- When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream.
- Let simmer about two minutes.
- Serve with rice.
three, salt, freshly ground pepper, butter, onion, clove garlic, flour, chicken broth, bay leaf, thyme, carrots, leeks, heavy cream
Taken from cooking.nytimes.com/recipes/6850 (may not work)