Low Sodium French Chicken Fricassee

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

For the chicken

3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the braise

2 tbsp garlic-infused oil
1 tbsp unsalted butter
6 scallions, green tops only, thinly sliced (white and light-green parts discarded)
2 medium carrots, peeled and cut into ½-inch rounds
2 stalks celery, thinly sliced
1 cup dry white wine (such as sauvignon blanc or pinot grigio)
1 ½ cups chicken broth
2 sprigs fresh thyme
1 bay leaf

For the sauce

1 tbsp gluten free flour blend
½ cup heavy cream
2 egg yolks
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and pepper.
2
Heat the garlic-infused oil and butter in a large 12-inch Dutch oven or deep oven-safe skillet over medium-high heat until the butter is melted and the foam subsides. Add the chicken pieces skin-side down in a single layer and sear, undisturbed, for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, until lightly browned. Transfer the chicken to a plate and set aside.

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