Quick Chicken Fricassee; Mashed Potatoes; Peas

By Ira

This is an absolutely delicious comforting meal. The chicken has a lot of flavor because it’s been seared first and then cooked in the sauce, hence making it very tender. The sauce is what makes this meal; it is slightly tangy from the sour cream, but earthy from the mushrooms. For those who love mashed potatoes and peas, this meal takes it to a whole new level.

Start this meal by getting all the ingredients ready, then start boiling the potatoes. Meanwhile, start cooking the chicken. During the last 10 minutes where the chicken needs to simmer, make the mashed potatoes, cover it to keep it warm. Cook the peas, then finalize cooking the chicken. If you find that the mashed potato toughened up, then add 2 tablespoons warm milk and stir.

Serves 4 to 6 – adapted from America’s Test Kitchen

  • 2 pounds boneless, skinless chicken breasts
  • salt and ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms,stems trimmed,and cut into 1/4-inch slices
  • 1 mediumonion, chopped fine (about 1 cup)
  • 1/4 cup dry white wine or vermouth
  • 1 tablespoon unbleached all-purpose flour
  • 1 medium garlic clove, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1/3 cup sour cream
  • 1 egg yolk
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons lemon juice
  • 2 tablespoons minced parsley leaves

Note: you can also use boneless chicken thighs. You also don’t have to use 2 pounds of chicken if you’re serving less than 4. In this example, I used 3 chicken breasts to serve 3 people, but I made the same amount of sauce (because the sauce is very delicious and I like to have a lot of it on my mashed potatoes!)

With paper towels, pat chicken dry and season with salt and pepper. Add butter and oil to a 12-inch skillet over medium-high heat.

When foaming subsides, add chicken to skillet and cook until browned, without moving it, about 4 minutes.

Flip chicken to the other side and continue to cook until browned, about 4 minutes longer. Transfer chicken to a plate.

Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, for 8 to 10 minutes, until liquid evaporates.

Add flour and garlic and cook, stirring constantly, for 1 minute.

Add broth and let it come to boil, scraping bottom of pan with wooden spoon to loosen any browned bits.

Now add chicken and any juices to the pan. Reduce heat to medium-low, cover, and simmer, for 10 minutes (instant-read thermometer should register 160 degrees when inserted in breasts and 175 degrees when inserted in thighs).

Take the chicken pieces out and transfer them to a clean platter and cover loosely with foil.

In a medium bowl, whisk the sour cream and egg yolk together.

Slowly add 1⁄2 cup sauce into sour cream mixture, whisking constantly.

Now slowly pour sour cream mixture into simmering sauce, stirring constantly.

Stir in nutmeg, lemon juice, and parsley; return to simmer. Taste to see if it needs salt and pepper. Pour sauce over chicken and serve.

Mashed Potatoes

Serves 4 – adapted from The Best of America’s Test Kitchen

  • 2 pounds Russet potatoes
  • 4 tablespoons unsalted butter
  • 1 cup warm milk or half and half
  • salt and pepper

Place the unpeeled potatoes in a saucepan and cover them by 1 inch of water.

Bring to boil, then simmer over medium low heat until the potatoes are tender about 20-30 minutes.

Drain and peel them while they’re hot,

then mash them.

This is the secret to mashed potatoes, you need to add the butter first so that the fat coats the starch molecules. This will make your mashed potatoes creamier. Add butter and stir.

Then add the milk or half and half. Season with salt and pepper (don’t forget to taste it!).

The frozen peas can be cooked according to package directions. I usually microwave them.


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