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print page and trim to 5" x 7" to add to your cookbook)

Fricasseed Chicken

This recipe was chosen as one of the Atlanta Journal-Constitution's Top Ten at the end of 2008.  I have made a few changes to the original from the restaurant Bacchanalia.

1 (3 to 4 lb) chicken, cut into pieces
Coarse salt and freshly ground pepper
4 Tbsp. all-purpose flour
1/2 cup (1 stick) unsalted butter (I substitute part butter and part olive oil)
1 small onion, sliced
2 carrots, sliced
2 ribs celery, sliced
2 cups chicken stock
teas. paprika, or to taste
1 bay leaf, fresh
1 sprig fresh thyme

Preheat oven to 375 degrees.  Season the chicken with salt and pepper.  Dredge chicken in flour, shaking off the excess.  Heat the butter/oil over medium flame in an ovenproof skillet that has a cover.  Sear chicken until brown on both sides, 5 to 7 minutes.  Remove chicken to a plate.

Add the onion, carrots and celery, and cook for 2 minutes.  Return the chicken to the skillet, skin side up.  Add chicken stock; season with salt, pepper and paprika.  Add bay leaf and thyme and cover.  Bake until the juices run clear when pierced with a knife and the internal temperature is 165 degrees when measured with an instant-read thermometer, about 30 minutes.  Serve with cranberry sauce.


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