Fricassea di Pollo all'Italiana

Fricassea di Pollo all'Italiana ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 small yellow onion
• 2 cloves garlic cloves
• 0.5 cup dry white wine
• 1.5 cups chicken broth
• 1 whole lemon
• 2 large egg yolks
• 0.25 cup heavy cream
• 0.25 cup fresh parsley

How to make Fricassea di Pollo all'Italiana

1. Pat the 1.5 lbs of chicken thighs thoroughly dry with paper towels. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, then dredge lightly in 2 tablespoons of all-purpose flour, shaking off any excess.
2. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the floured chicken pieces in a single layer, working in batches if necessary to avoid overcrowding.
3. Sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.
4. Reduce the heat to medium. Add the finely chopped small yellow onion to the skillet and sauté for 4-5 minutes until softened. Stir in the 2 minced garlic cloves and cook for another minute until fragrant.
5. Pour in 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer and reduce by half, which takes about 2-3 minutes.
6. Add 1.5 cups of chicken broth to the skillet and bring to a gentle simmer. Return the seared chicken pieces to the pan, ensuring they are partially submerged in the liquid.
7. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. Remove the chicken from the skillet and keep warm.
8. Increase the heat to medium and reduce the sauce in the skillet by simmering for 5-7 minutes, or until it has thickened slightly and reduced by about one-third.
9. While the sauce reduces, in a small bowl, whisk together the zest and juice of 1 lemon, 2 large egg yolks, and 1/4 cup of heavy cream until well combined.
10. Temper the egg yolk mixture: Slowly whisk about 1/2 cup of the hot sauce into the egg yolk mixture. This prevents the eggs from scrambling. Then, gradually pour the tempered egg mixture back into the skillet with the remaining sauce, whisking constantly.
11. Cook the sauce over low heat, whisking gently, for 2-3 minutes until it thickens to a creamy consistency. Do not allow the sauce to boil, or the eggs may curdle.
12. Return the cooked chicken pieces to the skillet and toss gently to coat in the creamy sauce. Heat through for 1-2 minutes. Taste and adjust seasoning with salt and pepper if needed.
13. Garnish with 1/4 cup of fresh chopped parsley and serve immediately with pasta, polenta, or crusty bread.

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