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 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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