Rye Free Turmeric Chicken Fricassee

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp fine sea salt
½ tsp black pepper
2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ½-inch rounds
3 cloves garlic, minced
1 tsp ground turmeric
½ tsp ground ginger
1 tbsp arrowroot starch
1 ½ cups low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
2 sprigs fresh thyme
1 bay leaf
8 oz cremini mushrooms, quartered
2 tbsp fresh lemon juice
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 black pepper.
2
Heat the olive oil in a 12-inch Dutch oven or deep skillet over medium-high heat until shimmering. 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, then transfer the chicken to a plate.

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