This is a variation on a chicken fricassée, using a classic French mirepoix to flavor the sauce. The addition of a little prosciutto or ham to the mirepoix gives the finished sauce a nice depth. If the ham you choose is particularly salty, season the chicken only very lightly with salt. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.
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I followed others advice and doubled the mirepoix. I upped the liquids but not quite double. I used pancetta instead of prosciutto. This was superb.
My chicken tasted like boiled chicken and the sauce was bland and watery. My significant other asked me politely never to make this recipe again.
As others have said- great dish though it did take a bit longer than anticipated. We took the suggestions of others and added mushrooms and a little extra cream though you don't need to. You also don't really need to salt the chicken in the beginning.Also in the beginning I added 2 cloves of finely chopped garlic to the butter, used chicken breasts instead of a whole chicken; and added fresh diced tomatoes as a garnish- so amazing! Great with mashed potatoes too
Excellent. After I removed the chicken for the second time to reduce the sauce, I added some sliced crimini mushrooms. I also added a couple of minced cloves of garlic to the mirepoix, increased the cream to a quarter of a cup, and used chives instead of parsley. Awesome
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