Chicken Fricassee (Fricassee de Poulet a L'Ancienne)
"Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire...."
INGREDIENTS
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1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
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Coarse salt and freshly ground pepper
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3 tablespoons unsalted butter, softened, divided
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1 tablespoon extra-virgin olive oil
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1 small yellow onion, cut into 1/4-inch dice (1 cup)
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1 carrot, cut into 1/4-inch dice (1/2 cup)
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1 celery stalk, cut into 1/4-inch dice (1/3 cup)
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8 ounces cremini mushrooms, trimmed and quartered
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2 tablespoons all-purpose flour
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2/3 cup dry white wine
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4 cups chicken broth
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2 sprigs fresh flat-leaf parsley
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2 sprigs fresh thyme
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1 bay leaf
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2 large egg yolks, room temperature
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1/4 cup heavy cream
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2 to 3 tablespoons roughly chopped fresh tarragon leaves
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2 tablespoons fresh lemon juice
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