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A Winter Chicken

serves 4

This is really a fricassee (creamed chicken with the bone in) with some available-in-winter vegetables concealed in ivory splendor in the ivory sauce. Unusual and very good.

Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.


ingredients

4 tablespoons unsalted butter
1 3 1/2 pound chicken, cut into quarters
1 1/2 cups cut fennel (1/4 inch matchsticks)
1 1/2 cups cut celery root (1/4 inch matchsticks)
1 1/2 cups cut endive (1/4 inch crosswise strips)
1 medium onion, halved, sliced crosswise into 1/4 inch slices
2 teaspoons kosher salt
1 1/2 cups chicken stock
1 cup heavy cream

timer

prep: 25 minutes
total: 1 hour 10 minutes

tools

10-inch skillet with cover
tongs

instructions

1. Heat the butter in a 10-inch skillet. Add the chicken, bone side down, and cook just until the meat turns white; do not brown. Turn and cook on the other side until the flesh is white.

2. Add the vegetables, pushing them into the spaces between the chicken pieces. Add the salt, stock, and cream. Bring the liquid to a boil, then lower the heat so it simmers. Cover and cook for 40 minutes, or until the chicken is done. Turn the chicken pieces over every 10 minutes as they cook. Serve with rice or noodles.



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