Chicken Fricassee - chicken

Method

• The original recipe calls for bone-in chicken, which yields the best sauce.
• On days when I dont have much time, I use boneless chicken breasts, as they cook faster.
• This works best with a heavy cast iron pan my Le Creuset French Oven works beautifully.
• Melt butter in the pan.
• Flour the chicken and saute until lightly browned; remove to a plate.
• Add broth and a dash of flour to the crusty bits at the bottom of the pan and deglaze, forming a roux.
• Add a bit more broth to create a sauce, then layer onions and chicken into the pan.
• Add a few bay leaves and some milk (or half-and-half, or heavy cream if youre feeling particularly decadent).
• Cover and simmer until the chicken is tender and the sauce is thickened, about 45-60 minutes.
• Remove Bay leaves and serve with mashed potatoes and a crusty bread to soak up all the sauce.