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Citrus Chicken Fricassee

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Servings: 5 -6
Author: latestrecipes.net (recipe adapted from Cuisine at Home Magazine)
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Ingredients (click ingredient to buy it)

  • 2 lbs bone-in chicken thighs
  • 1/2 cup onion cut into 1" chunks
  • 1/2 cup carrots cut into 1" chunks
  • 1/2 cup orange chopped
  • 1 cup lemon chopped
  • 1/4 cup celelry cut into 1" chunks
  • 1 garlic clove peeled
  • 1 bay leaf
  • 1/2 tablespoon tomato paste
  • 1 tablespoon all-pupose flour
  • STIR IN:
  • 3/4 cup chicken broth
  • 1/4 cup fresh orange juice
  • 2 tablespoons lemon juice
  • 2 tabespoons white wine
  • 1/2 tablespoon honey
  • 8 ounces red new potatoes quartered
  • 8 ounces mixed baby veggies
  • 2 tablespoons heavy cream
  • 1 egg yolk
  • 1 tablespoon honey
  • blanched vegetables
  • blanched vegetables
  • chopped fresh parsley


  • chicken, remove the skin and excess fat; cut breast pieces in half. Season chicken with salt and pepper. Combine the vegetables and citrus in a bowl and set aside.
  • Heat oil in a large Dutch oven over medium-high heat. Sear half the chicken pieces for 5 minutes per side. Sear and remove remaining chicken. Pour off all fat and return pot to the burner.
  • Stir in prepared vegetables and citrus, garlic, and bay leaf. Cover and reduce heat to medium and sweat for 10minutes, stirring occasionally.
  • tomato paste; cook for 2 minutes. Sprinkle in flour and stir to coat.
  • Stir in
  • broth, juices and wine and 1/2 tablespoon honey; scraping up bits from the bottom of the pot. Bring to a simmer, add the chicken, cover and simmer 20 minutes.
  • Cook
  • potatoes in boiling water while stew simmers.  Boil until tender, 8-10 minutes, then plunge in ice water to stop cooking.  Cook remaining vegetables in the same water until just tender, 4-5 minutes; shock and set aside.
  • After simmering, transfer chicken pieces into a platter and cover with foil to keep warm. Strain sauce to a medium bowl discard the solids and return sauce to the pot set over medium-high heat.
  • cream, yolk and 1 tablespoon honey in a bowl, then whick in 1/2 cup strained sauce.
  • Whisk cream mixture into the pot and bring a simmer, stirring until thickened 3-4 minutes (do not boil hard or the yolk will curdle).
  • Add blanched vegetables and parsley; heat through.
  • To serve, place 1 large or 2 small chicken pieces in shallow serving bowls, top with sauce and vegetables. Serve with salad on the side.
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