Instructions:
Step1
Cut the chicken into eight pieces, leaving bones in. Cut away the drumsticks and thighs, then cut out the backbone, cut the b*****s away, and cut each breast into two pieces.
Step2
Season the chicken pieces with salt and pepper.
Step3
Heat the oil in a large pot or Dutch oven, and brown each chicken piece well on both sides. For extra flavor, brown the neck and backbone as well (rinse the backbone well first, and pat it dry).
Step4
Pour off the excess oil.
Step5
Add the chicken broth, then add enough hot water to completely cover the chicken.
Step6
Simmer as gently as possible for 45 minutes, skimming off the foam as it accumulates.
Step7
Remove the chicken pieces and bring the broth to a full boil. Discard the neck and backbone, if using.
Step8
Skim off as much foam from the top as you can. Let the broth boil down until it measures about 2 cups.
Step9
Melt the butter in a large saucepan over medium heat and sauté the mushrooms until just tender. Add the flour and stir. The flour will stick - try to stir it well and cook it for three to five minutes without burning it.
Step10
Stir in the cream and let it simmer. The sauce will quickly become quite thick. Add the sherry and keep stirring for one or two more minutes to keep from burning on the bottom.
Step11
Add the reserved broth and thyme and bring to a simmer. Let the sauce cook, stirring occasionally, for about ten or fifteen minutes.
Step12
Taste and correct seasonings. Canned broth has enough salt, but you may want some extra pepper.
Step13
Reheat the chicken pieces in the sauce and serve.
Tags: chicken, fricassee