Chicken Drumstick Fricassee
Chicken Drumstick Fricassee
Yield
2-3Author
Chef Jared HallCook time
1 H & 15 MTotal time
1 H & 15 MIngredients
- 5 Springer Mountain Farms Chicken Drumsticks
- 1 tablespoon chives, cut to 1” long slices
- 1 1/2 teaspoons kosher salt
- 3 tablespoons canola oil
- 3/4 cup onion, small diced
- 2 each garlic cloves, peeled and smashed
- 3 1/2 tablespoons all-purpose flour
- 4 fluid ounces white wine
- 20 fluid ounces chicken stock
- 6 sprigs thyme
- 1 bay leaf
- 4 fluid ounces heavy cream
- 3/4 cup carrots, sliced and blanched
- 1 1/4 cup leeks, small diced and blanched
Instructions
- Season the drumsticks with the kosher salt.
- In a large skillet, add oil and heat over medium heat.
- Carefully place the drumsticks into pan & lightly sear the chicken on all sides without browning too much; remove the chicken and reserve.
- Add onions and garlic, sauté on medium-low heat until the onions become translucent, approximately 3 to 5 minutes.
- Sprinkle in the all-purpose flour, continue to cook the mixture for an additional 30 seconds, stirring constantly.
- Add the white wine, stirring the bottom of the pan, allowing the white wine to cook briefly until it’s thickened, approximately 10 to 15 seconds.
- Add the chicken stock, thyme, and bay leaf & bring the mixture to a simmer, returning the chicken along with any juices released.
- Cover the pan & cook the chicken over low heat until fork tender [Internal temperature should be a minimum of 165°F], approximately 30 to 40 minutes.
- Remove the chicken from pan and keep warm.
- Add the heavy cream and simmer until sauce slightly thickens, 3 to 5 minutes.
- Adjust seasoning if necessary & strain sauce through a fine mesh strainer.
- Return the chicken to the sauce, add the carrots and leeks, & simmer on low heat until the carrots & leeks are warmed through, approximately 1 minute.
- Garnish with chives.