{"id":561,"date":"2012-04-29T12:15:11","date_gmt":"2012-04-29T11:15:11","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=561"},"modified":"2020-02-29T23:50:42","modified_gmt":"2020-02-29T22:50:42","slug":"chicken-fricassee","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/chicken-fricassee\/","title":{"rendered":"Chicken fricassee"},"content":{"rendered":"<p>I&#8217;m not sure how original this recipe is, Because I&#8217;ve been tinkering with it for years. According toWikipedia Fricassee is a &#8216;type&#8217; of stew rather than an exact recipe &#8211; so I guess I&#8217;m fine. Anyway, here it is..<\/p>\n<ul>\n<li>6-8 chicken thighs, skin on<\/li>\n<li>Flour, to roll the chicken in<\/li>\n<li>Salt<\/li>\n<li>1\/2 bottle white wine<\/li>\n<li>A handful of shallots, rough chopped<\/li>\n<li>3 cloves garlic<\/li>\n<li>Double cream- about 1 third of a cup<\/li>\n<li>Mushrooms, sometimes<\/li>\n<\/ul>\n<p>Coat the chicken with flour and put into a really hot Oiled pan.Turn once when browned-this. Gives it the deeply chickeny taste.<\/p>\n<p>Add the wine garlic, just smashed, not cut or crushed, and fry for a moment.<\/p>\n<p>Add the wine, salt and a little water so that the chicken is nearly covered.simmer gently till the chicken is tender (90mins +)<\/p>\n<p>Remove the chicken from the stock, let it cool a little and remove the skin and bones.<\/p>\n<p>Sieve the stock and put aside to let the fat float to the top (so it can be skimmed off)<\/p>\n<p>In a pan, fany the shallots and mushrooms, add the stock with the fat removed. There should only be about 1\/2 pint of stock. Reduce a little if theres toomuch.<\/p>\n<p>Add back in the stripped chicken, and add the cream.<\/p>\n<p>Check it&#8217;s seasoned properly, and serve. It&#8217;s good with rice or a baked spud. Mmmmmmm.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m not sure how original this recipe is, Because I&#8217;ve been tinkering with it for years. According toWikipedia Fricassee is a &#8216;type&#8217; of stew rather &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[219],"tags":[16,50,51],"class_list":["post-561","post","type-post","status-publish","format-standard","hentry","category-stews-one-pots","tag-chicken","tag-cream","tag-french"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=561"}],"version-history":[{"count":3,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/561\/revisions"}],"predecessor-version":[{"id":565,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/561\/revisions\/565"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}