Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms
Inspired by time spent in France, Morgan created this one-pan dinner using tasty French techniques: She braises the chicken in white wine, then creates a sauce by reducing juices and thickening them with egg yolks and crème fraîche. Once it's cooked, the parsley root is tender yet firm.
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Recipe adapted from Roots: The Definitive Compendium with More than 225 Recipes by Diane Morgan, due out September 26, 2012, from Chronicle Books.