Dinner tonight: Craig Claiborne and Pierre Franney’s Chicken Fricassee With Vermouth
Really tasty. My changes after making it:
Use 3 Tbsp flour, not two. And 4 cloves of garlic, not one.
Consider cooking domestic white mushrooms (quartered) with chicken and onions. Or, better, yet, sauté mushrooms separately in a little butter until they release their liquid and turn brown and tender. Add that to the fricassee along with the vermouth, etc.
I used a family pack (2.8 lbs, this one) of boneless, skinless chicken thighs, which I cut into chunks.
For leeks and carrots: bring one pan of water to boil. Add leeks, and after 3 minutes add carrots, and after 1 minute, dump contents of pan into a strainer. A 2-qt pan is ample.
It’s very tasty and very easy. Do cut up the veg in advance, and measure out flour, vermouth, and chicken stock (I just used water with 1/2 tsp Penzeys chicken soup base). I used more like a teaspoon of thyme and put it in the measuring up that held vermouth, water, and chicken soup base, since they’re all added at the same time.
We had no rice, of course: low carb. (The recipe has 16g carbs of which 2g is dietary fiber, so 14 net grams of carbs: quite reasonable.)