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Fricassee of Chicken, Grandmother Style
Recipe by: (Serves 6)

Ingredients:
2 whole chickens, cut into eight parts each

¼ lb. All-purpose flour
6 Tbsp Olive oil

½ cup dry white wine
½ cup Champagne vinegar
6 cups DK Chicken Stock

2 carrots, sliced ¼ inch thick, on the bias
1 pint pearl onions, peeled
12 whole cloves of garlic
¼ cup chopped fresh thyme

Salt and pepper to taste

Method:
Heat a large skillet over high heat, preferably one with a tight-fitting lid. Separate the chicken into light and dark meat, and liberally season with salt and pepper. Dredge the chicken in the flour, add the oil to the skillet, and brown the chicken on all sides, dark meat first.

Once all the chicken is golden brown, add the carrots and the onions to the skillet, and stir for five minutes. Add the garlic cloves, cook one minute, and add the white wine. When the wine has almost evaporated, add the vinegar, and cook for three more minutes. Add the chicken stock and ½ the fresh thyme.

Add the dark meat only to the simmering stock, cover and cook for fifteen minutes. Add the white meat to the fricassée, cook twenty-five minutes, and check the seasoning. If you prefer a thicker sauce, strain out 3 cups of the cooking liquid, and reduce by half in a separate sauce pot. Serve in large bowls, spooning the sauce over the chicken and the vegetables.

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