Local And Seasonal: Chicken Fricassee with Apples and Squash
Chicken Fricassee with Apples and Squash
Ingredients
- 1 (4 ½ pound) whole chicken
- 1 tablespoon Dijon mustard
- 2 pounds kabocha squash
- 1½ tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, peeled and thinly sliced
- 3 small cloves garlic, minced
- ½ cup beer
- 3½ cups good-quality chicken broth
- 1 bay leaf
- 1 rosemary sprig
- 4 sage leaves
- 3 thyme sprigs
- 2 large apples (about 6 ounces each), cored and quartered
- Kosher salt and freshly ground black pepper
Preparation
Using a vegetable peeler, remove the skin from the squash. Carefully cut squash in half, scoop out and discard its seeds, then slice it into ¾-inch wedges.
Melt the butter in a Dutch oven (or equivalent heavy-bottomed pot) set over medium heat. Add the olive oil, then place half the chicken pieces in the pan. Cook them for a few minutes, flip, and cook for a few more minutes on the other side. Transfer to a plate and repeat with remaining chicken. (You shouldn't need to use any additional oil).
Add the onions and squash to the pot and cook, stirring occasionally, for about 5 minutes, or until browned. Add garlic and ½ teaspoon salt. Cook for a minute longer, then pour in the beer. Use a wooden spoon to scrape the bottom and sides of the pot to release the flavorful, browned bits. When most of the liquid has evaporated, add the chicken broth, bay leaf, rosemary, sage, and thyme. Return the browned chicken pieces to the pot in a single layer on top of the vegetables. Partially cover the pot and adjust the heat under it so that the liquid simmers gently. Cook for 30 minutes, then add the apples by tucking them around the chicken. Cook for another 15 minutes, or until the meat is cooked through and the squash is tender.
Transfer the chicken to a baking sheet and place it under the broiler for 3 - 4 minutes to crisp the skin. Serve each guest a piece of chicken, some squash and apple pieces, and a ladleful of broth.
Suggestion
Pick up heirloom apples for their taste, history, intrigue, and quirky personalities.
