Chicken Fricassee

The original recipe calls for bone-in chicken, which yields the best sauce. On days when I don’t have much time, I use boneless chicken breasts, as they cook faster.

This works best with a heavy cast iron pan – my Le Creuset French Oven works beautifully.

Melt butter in the pan. Flour the chicken and sauté until lightly browned; remove to a plate.

Add broth and a dash of flour to the crusty bits at the bottom of the pan and deglaze, forming a roux.

Add a bit more broth to create a sauce, then layer onions and chicken into the pan.

Add a few bay leaves and some milk (or half-and-half, or heavy cream if you’re feeling particularly decadent).

Cover and simmer until the chicken is tender and the sauce is thickened, about 45-60 minutes.

Remove Bay leaves and serve with mashed potatoes and a crusty bread to soak up all the sauce.