What’s For Dinner?
Bacchanalia’s Fricasseed Chicken
(First star is lowest, fourth star is highest)
2008 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
In this Southern Recipe Restoration, chef Anne Quatrano uses classic technique to prepare this dish, while maintaining the authenticity of Maybelle Walker’s original dish. Quatrano’s use of chicken stock and the addition of vegetables enhances the flavor without overly complicating the recipe.
Southern Recipe Restoration Project
For this installment of our ongoing series, we shared the homey recipe for this one-dish fricassee (Maybelle's Fricasseed Chicken) contributed by reader Ann Walker of Marietta with Anne Quatrano, chef/co-owner of the fine dining restaurants Bacchanalia and Quinones.
Quatrano, who has been testing reader recipes as a member of our Saving Southern Food chefs panel, was intrigued by the one-dish method -- but was skeptical of how it might turn out. She had never heard of layering the chicken with pats of butter and flour as called for here. But to her surprise, it worked. “It made a thick and tasty sauce,” she said.
Hands on time: 15 minutes Total time: 1 hour and 15 minutes Serves: 4-6
1 (3- to 4-pound) chicken, cut into pieces
Coarse salt and freshly ground black pepper
4 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter
1 small onion, diced
2 carrots, sliced
2 ribs celery, diced
2 cups homemade chicken stock or reduced-fat low-sodium chicken broth
1/2 teaspoon paprika, or to taste
1 bay leaf, preferably fresh
1 sprig fresh thyme
Add the onion, carrots and celery, and cook for 2 minutes. Return the chicken to the casserole dish, skin side up. Add chicken stock; season with salt, pepper and paprika. Add bay leaf and thyme and cover. Bake until the juices run clear when pierced with a knife and the internal minimum temperature is 165 degrees when measured with an instant read thermometer, about 30 more minutes. Serve with cranberry sauce.