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.
I have made this recipe numerous times. I recommend a robust white wine such as a Sauvignon Blanc (my personal favorite for this). I would not use a Chardonnay.
Like others who have reviewed the recipe, I use more mirepoix vegetables (and increase other ingredients accordingly such as reserving more of the butter/fat in the pan and increasing the wine, broth, and cream). I do not add mushrooms, as I believe it fundamentally changes the bright, yet rich, character of the dish. I like the mirepoix chopped very finely. I find that if I increase the vegetables, it is not necessary to serve with a starch.
I often use chicken thighs (with bones and skin) instead of a whole chicken for convenience. I also recommend choosing a sweet yellow onion.
Believe the write-up when it advises reducing the salt slightly if you use salty ham. It is easy to make it too salty using prosciutto, speck, or similar ham. Also believe the recommendation to use low salt chicken stock!
During the pandemic, I occasionally cook for neighbors who need a little extra help. This is a great dish to share because everyone likes it. I just use two big skillets side by side and make two at a time!
I make this all the time. SOOOOOOO good. And quite easy. You need to make this.
very flavorful. I didn't have any heavy cream so I added milk and butter instead. delicious. Husband loved it. And he usually never says anything.
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.
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