Here’s a great chicken recipe that I found a while back, that comes out super moist and has real great flavor.  It’s a recipe for Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms and though it sounds impressive, and there are only a few steps to follow.

It’s an easy recipe because you cook it in one dish making it really a nice simple meal.  My family just ended up loving it and request it quite often.  Give it a try for your family and let me know what they all think.  I don’t use organic free-range chicken, but it does ask for it in the recipe. Either way will do really. Let me know how it turns out.

Here’s what you need:

1 organic free-range chicken (3 1/2 to 4 lbs.), cut into 8 pieces (leave out back and wing tips)
About 1 1/2 tsp. kosher or fine sea salt, divided
About 3/4 tsp. pepper, divided
1/2 cup plus 2 tbsp. unsalted butter
1 pound leeks, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced
2 tablespoons flour
1 bottle (750 ml.) dry white wine
1/2 to 2 cups reduced-sodium chicken broth
4 parsley sprigs plus 1/4 cup coarsely chopped parsley (use tops from the roots, if tender)
1 large garlic clove, smashed
1 tablespoon sugar
1 pound parsley roots* (2 lbs. with tops) or small parsnips, stem ends and tips trimmed, roots peeled and cut into 1/2- by 2-in. pieces
12 ounces chanterelle or cremini mushrooms, stem bottoms trimmed, gently rinsed, and cut into 3/4-in.-wide pieces
3 large egg yolks
1/2 cup crème fraîche or heavy whipping cream

This recipe is coming to you today thanks to Like I said above, I get requests for this dish often, and when you have people in your family who aren’t exactly fans of mushrooms, that should tell you something. It really is THAT GOOD! To see for yourself, head on over to My Recipes now for the full instructions. Enjoy!