Winter Chicken Stew
(a traditional French Chicken Fricasse)
8 medium chicken thighs, bone-in & skin-on
1 tablespoon butter
1 tablespoon smoked paprika
3 teaspoons Himalayan/sea salt, divided
2 teaspoons pepper, divided
1 medium onion, diced
2 medium carrots, diced
2 large celery stalks, diced
1 pint baby bella mushrooms, quartered
3 cloves garlic, diced
1/2 cup white wine
4 cups chicken broth
1 can coconut milk (well shaken), divided
2 sprigs rosemary, finely chopped
juice of 1 lemon
2 egg yolks
parsley, chopped for garnish
Sprinkle chicken thighs with smoked paprika, 1 t. salt and 1 t. pepper. Heat a deep dutch oven over medium high heat. Drop butter in, along with 4 of the chicken thighs. Brown on both sides, about 5 minutes per side. Repeat with the remaining 4 thighs. Remove from heat and set aside.
Lower the heat to medium and place onion, carrot, celery, 2 t. salt and 1 t. pepper into the pot and cook until brown and translucent, about 5-7 min. Add mushrooms and garlic and cook until the mushrooms begin to release their juices, about 2-3 min. Add white wine to the pot and bring to a simmer, scraping all the brown bits off the bottom. Add the chicken stock, 1 c. coconut milk, rosemary, and chicken thighs (along with all the juices) to the pot. Bring to a boil and then cover partially, cooking for another 20-25 min to fully cook the chicken.
While the chicken is simmering, combine lemon juice, egg yolks, and remaining coconut milk and whisk until combined. When the 20-25 min cook time has elapsed, ladle a small amount of soup into the egg mixture, whisking briskly as to not cook the egg. Continue ladling small amounts of soup into the mixture until it’s very warm to the touch. Then pour the warm egg mixture back into the soup and stir well. Simmer uncovered for another 5-10 minutes, or until the soup *begins to thicken (enough to coat the back of a spoon) and there is no longer and oil slick on top.
Serve in bowls and top with parsley to garnish.
Recipe and image from Bare Root.