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Chicken Fricassee – paleo recipe
Stav Kogan

Chicken Fricassee

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 24.0 oz (680 g) boneless, skinless chicken breasts (approx. 4 x 6.0-ounce pieces), trimmed
  • Sea salt and pepper
  • 0.3 oz (9 g) coconut oil (approx. 2.0 teaspoons)
  • 16.0 oz (454 g) cremini mushrooms, trimmed and sliced 0.25-inch thick
  • 6.0 oz (170 g) onion, chopped fine (approx. 1 medium onion)
  • 2.1 oz (60 g) dry white wine (approx. 0.25 cup)
  • 0.3 oz (8 g) tapioca or arrowroot flour (approx. 1.0 tablespoon)
  • 0.2 oz (5 g) garlic, minced (approx. 1 large clove)
  • 12.7 oz (360 g) Chicken Broth or Stock (approx. 1.5 cups)
  • 2.0 oz (57 g) Coconut Milk Cheddar Cheese, softened
  • 0.4 oz (10 g) lemon juice (approx. 2.0 teaspoons)
  • 0.07 oz (2 g) minced fresh tarragon (approx. 2.0 teaspoons)
  • 0.02 oz (0.6 g) ground nutmeg (approx. 0.25 teaspoon)

Method
 

  1. 1.
  2. Pat chicken dry with paper towels and season with sea salt and pepper.
  3. Heat oil in a 12-inch skillet over medium-high heat until just smoking. Brown chicken well on both sides, about 8 minutes total; transfer to a plate.
  4. 2.
  5. Add mushrooms, onion, and wine to fat left in skillet and cook over medium heat until liquid has evaporated and mushrooms are browned, 8 to 10 minutes.
  6. Stir in garlic and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits, and bring to boil. Return browned chicken and any accumulated juices to skillet.
  7. Reduce heat to medium-low, cover, and cook until chicken registers 160° F (71° C), about 10 minutes.
  8. 3.
  9. Transfer chicken to a serving platter and tent loosely with aluminum foil.
  10. Whisk 0.5 cup of the sauce and the tapioca flour into the cheese in a bowl to temper, then stir the cheese mixture back into the pan.
  11. Stir in lemon juice, tarragon, and nutmeg and return sauce to a brief simmer.
  12. Season with sea salt and pepper to taste and pour over chicken.
  13. Serve.

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