Theme Recipe: Chicken Fricassee

The Coen's have recurrent themes in their movies, some are large, some are small.  When it comes to food, "fricassee" seems to be the recurrent reference. The most well known reference comes from Fargo when Marge is asked by a co-worker, "how's the fricassee?" when relaying important information to his boss about the Twin Cities.  She replies, "pretty darn good.  You want some?"  Another more recent reference come from O Brother, Where Art Thou, when the "happy go-lucky chain gang escapees" encounter Big Dan T.

The restaurant that Marge and her Norm are eating at is a kind of Smorgasbord done American style....it's the sort of restaurant that my father used to call a "hog trough" no matter what ethnicity it had.  Amongst the offering shown on the buffet labels are "Chicken And Dumplings," "Fried Torsk," "Boiled Torsk" and "Swedish Meatballs" in addition to the Chicken Fricassee (Torsk is a fish dish).  Marge tucks into the chicken and meatballs....conspicuously leaving behind the torsk.  

1 whole chicken (pref. free range) or hen, cut into serving pieces, or sliced chicken breast

1 stick of butter

1/4 cup of canola oil

1 large yellow onion, sliced

Savory herbs of your choice (like bay leaf, thyme, marjoram, etc.)

1 lb. sliced mushrooms

1/4 tsp. red pepper

Salt and Black pepper to taste

2 Cups good white wine

1 pint heavy cream

1.  Slowly heat the oil and melt the butter into it.

2.  Raise the head and add the chicken pieces.  Caramelize to golden color (about 10 to 15 minutes).  Add the onion and cook until translucent.  Add the herbs and salt and peppers (go easy on the salt at first).  Cook until you can smell the pepper.  Add the mushroom and cook until they release their moisture.  

3.  Pour in the white wine and bring to a simmer, reduce heat and add 1/2 the cream.  Cover and simmer over lowish heat for 40 minutes to 1 1/2 hours depending on the bird used (hens take longer to cook).  When bird is done, remove the pieces to a platter and raise the heat on the pan a bit, add in the rest of the cream.  Stir and cook for 10 to 15 minutes.  Check the seasoning and pour over the chicken and serve.

Of course, there are endless variations on this dish, which had it's birth in France.

Classic recipes call for whole mushrooms and whole baby onions.

Some recipes regularly omit the cream altogether.

Some recipes call for serving over rice (even noodles).

Often, other vegetable are added to give both flavor and color, the most common of which is carrots.

Chopped parsley may be whisked in to the sauce just before pouring over the bird.  Additionally, green onion is also a common garnish

Brown version are known which have a base of brown chicken or even veal stock.

New World versions add new world ingredients like sliced red and/or green peppers, tomatoes or even beans to the dish.