Rural French cooking has produced some of the best dishes I’ve ever tasted. It’s comfort food at the core. You could use leftover chicken for a quick rendition that delivers the same flavor profile in half the time.
- 2 Tablespoons olive oil
- 2 medium leeks, trimmed and chopped
- 2 celery stalks, finely chopped
- 1 Tablespoon whole wheat flour
- 2 garlic cloves, minced or pressed
- 1 Tablespoon fresh thyme leaves
- 2 cups low-sodium chicken broth
- 1 cup white wine
- 1 pound leftover skinless, boneless chicken thighs (see Monday, page 141)
- 8 ounces white button mushrooms, wiped clean and cut in half
- 2 Tablespoons heavy cream (optional)
- 1⁄2 whole wheat baguette, cut into slices and toasted
- Heat the olive oil in a Dutch oven or other heavy pot over medium heat. Add the leeks and celery and cook until soft, about 5 minutes.
- Stir in the flour, garlic, and thyme. Cook for 1 to 2 minutes, until the scent of the flour is gone. Pour in the broth and wine and bring to a boil, stirring occasionally. Reduce the heat, add the chicken and mushrooms, and simmer for 5 minutes.
- Remove from the heat and stir in the cream.
- Serve the fricassee with the toasted bread for soaking up the sauce.
- Gluten-Free conversion: thicken with 2 teaspoons rice flour to replace flour and omit the baguette
- Dairy-Free conversion: omit heavy cream
- Serving Size: 4