I don’t know exactly how this whole retro night thing got started.. oh wait, yes I do, but the story is too long to tell. Anyway, tonight was “retro night” here at Mom’s diner.
We served our famous blue plate special- (…mostly because we happen to have blue plates in the cupboard)
– Chicken fricassee on mashed potatoes, including a side salad with your choice of dressings. There were ice cream sundaes for dessert. Chocolate sauce, sprinkles – oh yes, the whole deal.
It was really good. I will definately make this again.
- 2 pounds of boneless chicken- cut into smaller portions.
Saute’ the chicken in 3 tablespoons of coconut oil and palm shortening (or just use butter if you can have the butter) until the pieces are slightly golden brown, but just ..not overly “BROWNED”
Remove the chicken to a plate or pie pan or something, and add
- 1 or 2 sliced onions
to the remaining oil in the pan. Stir them on medium heat until just browned, and cooked through. Add the chicken pieces back into the pan.
- 1 + 1/2 C chicken broth
Cover the pan, bring to a boil, then simmer for 15 minutes.
Remove as much of the chicken and onion that you can, add
- 3/4 C coconut milk (I used the thick part on the top of the can) and
- 1/4 C chicken broth
to the pan. If it needs to be thickened up, make a paste of potato starch and a little bit of broth and add that in slowly, stirring with a whisk to incorporate it in. Add more chicken broth to thin it back down if you added too much potato starch. I also added a little salt and white pepper to make it perfect. I sprinkled in some paprika for color and just a small bit of poultry seasoning for some unknown bit of whimsey. Creative chef-ery sometimes works out just fine. But, you know, it was really -really tasty.
Serve on hot mashed potatoes. MMMMMMMM comfort food on a rainy day.