Chicken Fricassee is a great example of a cooking technique called braising. Braising is searing and then slowly cooking a protein in liquid. Braising yields great flavor and keeps proteins tender while they cook.
Chicken Fricassee with Gnocchi
- 2 chicken thighs and drumsticks
- 1 medium yellow onion, diced
- ¼ cup white wine
- 2 cups chicken stock
- ¼ cup crème fraîche
- 6 ½ ounces artichoke hearts
- ½ pound gnocchi
- 1 tablespoon dill
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- Black pepper
In a large Dutch oven or pot over medium heat, melt the butter. Place the flour in a shallow plate, then season the chicken with salt and pepper. Dredge the chicken in flour on both sides, shaking off any excess. Increase the heat to medium-high and add the chicken to the pan, making sure not to crowd the pot (it may need to be cooked in batches); brown on both sides until the chicken easily lifts from the pan, about 4 minutes per side. Remove from pot and set aside.
Add the onions to the pot you used for the chicken, and turn the heat to medium. Sauté until translucent, scraping up any of the brown bits in the pan, about 5 minutes. Add the wine, 1 cup of the chicken stock, and chicken back to the pot. Raise the heat to high, and bring to a boil. Cover, reduce the heat to medium-low, and cook for 10 minutes.
Turn the chicken over, add remaining cup of chicken base mixed with water, cover and cook for another 10 minutes. Carefully remove the chicken from the sauce and set aside.
Cook Artichokes and Gnocchi
Whisk in the crème fraîche until it is fully incorporated. Rinse the artichokes off and pat dry. Add the artichokes and gnocchi, submerging them in the sauce, and return the lid to the pot. Cook until the gnocchi are tender, about 3 minutes.
Taste for seasoning and add salt as needed. Spoon the gnocchi and artichokes onto plates, and top with the chicken. Sprinkle with fresh dill.