Chicken Fricassee

It was cold the other day and I wanted something warm and stewy.  I varied from the original directions for this recipe.  Instead of using chicken on the bone I used boneless turkey cut in chunks for a nice meaty flavor without the fat from the skin. For this dish  I used the recipe from the Bible of food AKA The Joy of Cooking.

-Jules

Chicken Fricassee

2-3 pounds of Turkey in Pieces OR
3-4 pounds of chicken parts
Salt
Pepper
4 Tbls butter
1 1/2 cups of chopped onions
1/3 cup of flour
2 cups hot water
1 3/4 chicken stock
8 ounces of mushrooms
1 cup of chopped carrots
1 cup of chopped celery
1/2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
1/2 cup of cream or milk
several drops of lemon juice

Rinse the poultry and then season it. Using a Dutch oven or heavy bottomed pan melt the butter then sear the poultry.  Remove the poultry then add the onions to the juices in the pan.  Stir until the onions are tender then add the flour.  Keep stirring for one minute and then add the liquids.  Whisk the liquids until it comes to a boil.  Add the mushroom, carts, celery, thyme, salt, pepper.

Return the poultry to the pan then simmer for 20-30 minutes until the poultry is done.  Stir in the milk or cream and the lemon juice.  Serve with rice or add dumplings.   Yum!