Fricassee is a weird sounding
word, but it’s also a fun sounding word. It’s French and literally means
to lightly brown, stew and serve a meat, especially chicken or veal in a
sauce made with its own stock. I saw this recipe on an episode of Guy’s Ranch Kitchen and Aaron May made this wonderful dish. I made very few changes to his recipe. My changes are in red. 😀
CHICKEN THIGH FRICASSEE adapted from ala Aaron May
2 tablespoons olive oil (avocado oil)
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 Vidalia onion, diced
4 stalks celery hearts, diced
4 cloves garlic, thinly sliced or minced
2 cups chopped fresh tomato (grape tomatoes, halved)
1/2 cup Vermouth dry sherry
2 quarts chicken broth (I used homemade bone broth)
1 tablespoon FRESH chopped thyme
2 cups roasted red peppers, julienned
1 roasted pasilla or ancho pepper
- Heat the avocado oil and butter in a large Dutch oven over high heat.
- Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
- Add the onions to the pot and cook over medium heat to soften.
- Add the celery and garlic and cook until they turn a rich brown, about 5 minutes.
- Add the tomatoes and cook, stirring, for 3 more minutes.
- Deglaze with dry sherry, then add the chicken broth and thyme.
- Return the chicken to the pot and bring to a simmer.
- Lower the heat, cover and simmer for 45 minutes.
- Add the roasted peppers and peppers, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.