Sunday, May 4, 2008

Slow Food Sunday Supper

Fresh-picked asparagus, new potatoes and mushrooms. from the Coit Road Farmers Market, made up today's slow food supper. I made chicken fricassee with Ohio-raised Amish chicken.

Chicken Fricassee Recipe

Poultry or meat cut into pieces and stewed in gravy.

6 pieces chicken (thighs, legs or whole cut up)
1 pound mushroom, sliced
3 spring onions, sliced
3 Tbsp. butter
3 to 4 Tbsp. all-purpose flour
2 cups chicken broth
2/3 to 1 cup cream
1/3 cup cooking sherry
1/4 cup olive oil
Salt & Pepper, to taste

Heat oil over medium-high heat in large skillet. Season and brown chicken pieces. Drain off excess oil. Add chicken broth, reduce heat and cover. Simmer for 45 minutes to an hour, or until chicken is tender.

In medium skillet, melt butter. Add onions and cook over low heat for about 3 minutes. Add mushrooms and cook till liquid evaporates and mushrooms just begin to stick to bottom of skillet. Pour sherry over mushrooms, add thyme, rosemary and simmer 2 to 3 minutes. Stir in flour, add cream slowly stirring constantly until mixture thickens.

Remove chicken from skillet, stir in mushroom mixture. Return chicken to skillet and heat through. Add salt and pepper, to taste.


Lucy said...

Ooooh, your Chicken Fricassee looks delicious, so simple & good... love those kind of meals ;-)

OhioMom said...

Hi Lucy

It really is a very simple meal to prepare, with wonderful flavor.

Priscilla said...

I haven't had dinner yet but this is making me extremely "hungary"!!! Yummy!

OhioMom said...

Hi Priscilla

This is a very easy meal to make, and you can add whatever seasonings you like, and even throw in some carrots if you like.

Michelle said...

It's getting warm here but still this sure would hit the spot...YUMMY!!!

OhioMom said...

Hi Michelle

It was still chilly here yesterday, probably getting down to the last of these meals :)

shambo said...

That meal does look wonderful. I'm jealous that you have access to such quality fresh poultry. I'm hoping to find a nearby source for eggs & chicken.


OhioMom said...


I am fortunate and my farmers market (Coit Road) carries only locally grown/raised food.

******* said...

The cream and sherry in your dish really does it for me! :)

OhioMom said...


The cream and sherry really does it for the flavor too :)

Michelle said...

Even though it was a gorgeous, sunny day today, it was cold as the dickens and perfect for the Chicken Fricassee!

It was OUTSTANDING and Joe and I both totally cleaned our plates. I did change the recipe just a bit as we are not sage lovers. So I added some fresh basil and dried tarragon and I use Cream Sherry instead of Cooking Sherry.

Even if it's 90 degrees out we will have the Chicken Fricassee again! It was delicious!!!! :))


OhioMom said...


I knew you would change the Thyme out :), I use a lot of Rosemary and Thyme, sage I only use in dressing.

Tarragon and basil sound good too.