CHICKEN FRICASSEE – NORWEGIAN SOUL FOOD

HØNSEFRIKASSE  (Chicken Fricassee)

1 whole chicken

4 bay leaves

10 peppercorns

6-7 fresh parsley sprigs

salt

1 Vidalia Onion, peeled and quartered

green tops off one leek, roughly chopped

1 large carrot, roughly chopped

water

60 grams (1/2 stick) unsalted butter

50 grams (1/4 cup) all purpose flour

1 sprig fresh rosemary

1-2 sprigs fresh sage or 3-4 sprigs thyme

2 large carrots, peeled and sliced into 1/2 inch circles

2 large parsnips (or rutabaga), peeled and sliced into 1/2 inch circles

5-6 Yukon gold potatoes, cubed into 1 inch cubes

1 quart chicken stock

1/2 cup heavy cream

parsley, chopped

salt and pepper to taste

Portion the chicken into 8 parts. Place in large pot,  add the quartered onion, bay leaves, leek tops, carrot, peppercorns and parsley sprigs along with a bit of salt. Pour enough water to sufficiently cover the chicken and vegetables. Bring to a boil and lower heat to simmer for about 2 hours. Skim off fat throughout.

Pull out the chicken and let cool on a platter. Strain chicken stock and reserve. Once chicken is cool enough to handle, dice into nice bite size pieces.

In a heavy pot (cast iron is great), melt the butter over medium high heat, add in the fresh herbs (rosemary/thyme/sage) and leeks, carrots, parsnips/rutabaga and potatoes.

Saute for a couple of minutes and add in the flour make sure it’s incorporated, then add in the chicken stock. Season with salt and pepper. Cook until vegetables are tender, about 15 minutes or so.  Add in the chicken and cream, combine and simmer for a couple of minutes to let flavors blend.  Season with salt and pepper again to taste. Add in the chopped parsley and garnish with a parsley sprig.

Note 1: It may also be good to add in a squeeze of lemon to brighten up the flavors.  For more depth of flavor you can add in some white wine to the dish also – after you add the flour on the vegetables, pour in 1/2 cup of wine and reduce before you add in the stock. You can also add in peas if you’d like – after tasting it, I think it may have been really nice with an addition of green peas.

Note 2:  If you don’t feel confident butchering a whole chicken and/or don’t want to spend time cooking it – you can always buy a rotisserie chicken and pick it, and buy store bought chicken stock. I do prefer the home made version though !!