Orzo can be served as an accompaniment to Chicken Fricasee instead of rice.

Ingredients

• 7 whole chicken breasts on the bone (14 sides)
• Salt and freshly ground pepper
• 3 tablespoons olive oil
• 3/4 pound pearl onions, peeled
• 4 tablespoons butter
• 3 tablespoons sugar
• 1 1/2 pounds assorted wild mushrooms, caps and stems separated, cleaned, trimmed, and quartered
• 1 teaspoon minced garlic
• 1 teaspoon minced shallots
• 6 carrots, peeled
• 20 baby red potatoes
• 1 pound peas, in the shell
• 1 bunch asparagus, cut into 2-inch lengths
• 3/4 pound haricots verts, trimmed and cut into 2-inch lengths
• Veal Sauce
• 3 tablespoons heavy cream, whipped
• 15 chives, sliced
• 3 sprigs parsley leaves, chopped
• 4 sprigs tarragon leaves, chopped
• 10 basil leaves, cut into strips with scissors
• 5 cups hot cooked white rice

Instructions

1. Remove the skin and cut chicken meat off the bone, reserving bones for the sauce. Cut the chicken meat into 1-inch strips along the diagonal. Season all over with salt and pepper.

2. In a large skillet, heat the oil over medium-high heat. Sauté the chicken until lightly browned all over, about 6 minutes.

3. Place the onions in a pot with enough water to cover. Add salt, 1 tablespoon of the butter, and the sugar. Cook over medium heat until the liquid has reduced to a syrup. Set aside.

4. In a large skillet heat 1 tablespoon of the butter over high heat. Sauté the mushrooms for about 5 minutes. Stir in the garlic and shallots, sauté another 5 minutes, and remove from heat.

5. With a paring knife, cut each carrot and potato lengthwise into thirds. Trim each into a rectangle with sharp edges and then trim the corners to form octagonal or rounded corners. Bring a large pot of salted water to a boil and blanch the carrots, potatoes, peas, asparagus, and haricots verts separately, just until cooked. Drain and set aside.

6. In a large heavy pot, heat the remaining butter over medium heat. Add the blanched vegetables, chicken, and Veal Sauce. Cook just to heat through. Stir in the cream and add chives, parsley, tarragon, and basil and season with salt and pepper to taste.

7. Ladle into a warm soup tureen or serving bowls and garnish with the mushrooms and onions. Serve hot with steamed rice.

Other Chicken Recipes

Chicken and the Forty Cloves
Chicken Cooked Under Pressure
Chicken Couscous
Chicken Grand-Mere
Gertie's Famous Chicken
Jalapeño Ginger Chicken
Pappardelle with Grilled Chicken
Peri-Peri Chicken
Poached Rolled Chicken
Tagine of Chicken
Mandarin Chicken Skewers
Chicken Provecal

Tip

Orzo