OLD FASHIONED CHICKEN FRICASSEE (for four)

For the chicken:

2-1/2 to 3 pounds chicken pieces

3 tablespoons olive oil

salt and freshly ground black pepper

1 tablespoon chopped parsley, plus more for garnish

1 small onion, sliced

1 bay leaf

1-1/2 cups water or chicken broth (approximately)

For the mushrooms:

1-1/2 cups chopped mushrooms

3 tablespoons butter

3 tablespoons flour

1 cup cream

salt and freshly ground black pepper

nutmeg

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1.   Heat the olive oil in a heavy skillet and brown chicken pieces on both sides over fairly high heat, turning them twice.  Salt and pepper the chicken and add the parsley, onion and bay leaf.  Cover and cook 5 minutes.

2.   Add the broth or water to just cover the chicken and simmer until tender, about 30 minutes.  Watch carefully.  Transfer the pieces to a hot platter when done – the white meat will probably be done first.  Strain the broth and skim off any excess fat. 

3.   While the chicken is cooking, saute the mushrooms in the butter, add the flour and stir well.  Then stir in the cream and season and season highly with salt, pepper and a touch of nutmeg. 

4.   Stir this into the broth in the pan, bring to a boil and cook 2 minutes.  Pour over the chicken and garnish with parsley.  Serve with mashed potatoes and a salad.

from James Beard, American Cookery