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
Thyme
Rosemary
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.