Thomas Jefferson, according to Charles Insler of St. Louis, MO, is responsible for bringing “America into the modern food era.” He imported olive oil from Italy and mustard from France. He also introduced the technique called Fricassee from France. This dish is revised from the original of Jefferson’s.
- One 3 1/2 – 4 lb chicken, cut into 8 pieces
1/2 tsp freshly grated nutmeg
1/2 tsp sweet paprika
Kosher salt and freshly ground black pepper
1 Tbl Olive Oil
2 Tbl AP flour
1 cp water
1/2 cup dry white wine
2 Tbl unsalted butter
1 small onion, finely chopped
5 ounces white mushrooms, stemmed and halved
2 tsp minced fresh sage
1/2 cup half and half
1 Tbl chopped fresh parsley
Season the chicken with the salt and pepper, nutmeg, and paprika. Brown well on both sides in a skillet, with the EVOO, over medium high heat. About 8 – 10 minutes. Put the chicken on a plate.
Add the flour to the oil in the skillet and cook until lightly browned. Add in the water (I used 1/2 water and 1/2 chicken broth) and wine. Scrape up any browned bits in the skillet.
Put the chicken back into the skillet and simmer about 45 minutes. Remove the chicken to a platter and strain the sauce. Reserve the sauce.
Clean out the skillet and melt the butter. Sautée the onions and mushrooms in the butter until only lightly browned – about 6 – 8 minutes. Add the reserved sauce back to the skillet along with the 1/2 and 1/2 and the sage. Simmer the mix about 5 minutes until it thickens then pour over the chicken. Sprinkle the cut parsley over the chicken.
I served with rice but you could also serve with mashed potatoes.
This was delicious. We enjoyed it thoroughly and it is definitely going into the recipe list.
The recipe is on page 353 of Molly O’Neills’ One Big Table.