Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms
"Inspired by time spent in France, Morgan created this one-pan dinner using tasty French techniques: She braises the chicken in white wine, then creates a sauce by reducing juices and thickening them with egg yolks and crème fraîche. Once it's cooked, the parsley root is tender yet firm...."
INGREDIENTS
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1 organic free-range chicken (3 1/2 to 4 lbs.), cut into 8 pieces (leave out back and wing tips)
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About 1 1/2 tsp. kosher or fine sea salt, divided
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About 3/4 tsp. pepper, divided
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1/2 cup plus 2 tbsp. unsalted butter
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1 pound leeks, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced
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2 tablespoons flour
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1 bottle (750 ml.) dry white wine
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1/2 to 2 cups reduced-sodium chicken broth
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4 parsley sprigs plus 1/4 cup coarsely chopped parsley (use tops from the roots, if tender)
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1 large garlic clove, smashed
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1 tablespoon sugar
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1 pound parsley roots* (2 lbs. with tops) or small parsnips, stem ends and tips trimmed, roots peeled and cut into 1/2- by 2-in. pieces
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12 ounces chanterelle or cremini mushrooms, stem bottoms trimmed, gently rinsed, and cut into 3/4-in.-wide pieces
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3 large egg yolks
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1/2 cup crème fraîche or heavy whipping cream
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