Abraham Lincoln’s Chicken Fricassee
This dish is a chicken fricassee prepared with tender, slow-simmered chicken pieces in a rich, velvety sauce infused with herbs. The process involves browning the chicken, making a flavorful roux, and gently simmering until the meat is fall-off-the-bone tender and the sauce is glossy and thick. The final dish features moist chicken cloaked in a smooth, aromatic gravy, served with a comforting, rustic appearance.
Equipment
- Large heavy-bottomed skillet or Dutch oven
- Tongs or slotted spoon
- Wooden spoon or spatula
Ingredients
- 4 pieces bone-in chicken thighs and drumsticks preferably skin-on for flavor
- 2 tablespoons unsalted butter for browning and sauce
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour for thickening
- 2 cups chicken broth preferably homemade or low-sodium
- 1 bay leaf bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
Instructions
- Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat a tablespoon of butter in your skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down and cook without moving for about 5-7 minutes until golden brown. Turn and brown the other side for another 5 minutes. Remove the chicken and set aside.
- Add the remaining butter to the skillet, then stir in the chopped onion and cook for 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for another 30 seconds until aromatic.
- Sprinkle the flour over the onion mixture and stir well, cooking for about 1-2 minutes to form a roux. This will help thicken the sauce and give it a velvety texture.
- Gradually pour in the chicken broth while stirring constantly to avoid lumps. Scrape up any browned bits from the bottom of the pan as they add rich flavor. Add the bay leaf and thyme, then bring the mixture to a gentle simmer.
- Return the browned chicken pieces to the skillet, nestling them into the sauce. Cover the pan, reduce the heat to low, and let everything simmer gently for 35-40 minutes, or until the chicken is cooked through and tender.
- Uncover the skillet and, if needed, turn up the heat slightly to thicken the sauce. Continue simmering for another 5-10 minutes until the sauce is glossy and has reached your desired consistency. Remove the bay leaf and taste, adjusting seasoning with salt and pepper as needed.
- Plate the chicken, spooning generous amounts of the velvety sauce over each piece. Serve hot, accompanied by crusty bread or boiled potatoes to soak up the delicious gravy.
