The Declaration of American Chicken: A Jeffersonian fricassee!

Thomas Jefferson, the 3rd President of the USA and author
of the Declaration of Independence, was ambassador to France,
during the turbulent years of the French Revolution. He picked
up some recipes and learned various culinary techniques while
assigned there. After bringing the recipes back with him, he,
suitably, americanized them. The following recipe was found in
one of his diaries, and has not been altered, except for the
descriptions in the cooking method. Jefferson, also, while
traveling in Southern Italy, purchased a large batch of
Cannabis Indica seeds; He brought them back with him and
planted them in a 'special plot' at Monticello. At least,
America started out correctly: There were no McDonalds and
no narc squads, pervading thru-out...


3 lbs. chicken pieces
1 Tsp salt
1/2 Tsp ground nutmeg
1/2 Tsp black pepper
1/2 Tsp paprika
3 Tbl flour
2 cups water
1 cup dry white wine
3 Tbl butter
1 onion, chopped finely
2 cups fresh small mushrooms, quartered
1 Tbl fresh sage leaves, chopped
1 Tbl fresh parsley, chopped
1 cup half and half (1/2 cup heavy cream and 1/2 cup whole milk)
2 cups raw rice, prepared to package directions
olive, peanut oil or butter


Rinse off the chicken pieces with water and dry them off
with paper towels. Sprinkle all sides of the chicken with
salt, pepper, nutmeg and paprika.

Heat up a Dutch oven over a medium-high flame. Brown the
chicken in oil, severely, on both sides. Remove the chicken
from the pan and de-grease the pan. Reduce the flame to
medium-low. Melt 3 Tbl of butter in the pan, add the flour,
and whisk until the roux becomes golden brown in color. Whisk
in 2 cups of water and 1 cup of wine, gradually, until the
gravy becomes very smooth. Return chicken to the pan, slowly
bring the liquids to a boil, tightly cover the pan and reduce
heat to a slow simmer. Braise this dish for 45-50 minutes.
Turn the chicken pieces, periodically.

Remove the chicken from the pan and place into a large
bowl. Pour the braising gravy over the chicken.

Melt 2 Tbl of butter in the Dutch oven, add onions, and saute
until lightly browned. Add the mushrooms, sage, and parsley, and
sweat them down. Pour in the braising gravy. Bring the sauce up
to a simmer. Introduce the half and half. Reduce the sauce over
medium-low heat, until it coats the back of a spoon. Check for
seasoning. When perfectly reduced, add the chicken back to the
pan and heat the chicken thru. Serve this dish over hot rice.