Recipe: Chicken Fricassee Forestier and Chicken Forester

CCWski,

Actually found Deleggi's in Evansville, IN but not much luck on their version of the recipe you requested. I did find an inquiry on another recipe request board for Chicken Forester and copied off the 2 best recipes submitted there from a user named bobo3039. Neither of the recipes include linguine, but I'm certain as long as you have the chicken preparation, you can handle putting the chicken forester over some cooked pasta yourself. That's probably what the family Deleggi did.

I was curious about your request because I had never heard the term "Forester" used before. Hope this helps you.

CHICKEN FRICASSEE FORESTIER
From Mushroom Magic By Steven Wheeler

3 free range chicken breasts, sliced
salt and freshly ground pepper
4 tbsp unsalted butter
1 tbsp vegetable oil
4 oz bacon cut into pieces
1/4 cup sherry or white wine
1 medium onion, chopped
12 oz/3 1/2 cups assorted wild mushrooms of the firmer sort: chanterelles, hedgehogs, blewits, hen of the woods, black trumpets, etc., trimmed and sliced
3 tbsp. all purpose flour
2 1/4 cups chicken stock
2 tsp lemon juice
4 tbsp chopped parsley

Season the chicken with pepper. Heat half the butter and the oil in a large heavy skillet and brown the chicken and bacon pieces. Transfer to a shallow dish and pour off any excess fat.

Return skillet to heat and brown the residue. Pour in the sherry and stir with a wooden spoon to deglaze the pan. Pour the sherry over the chicken and wipe the skillet clean.

Saute the onion in the remaining butter until golden brown. add the mushrooms and cook, stirring frequently for 6-8 minutes until their juices begin to run. Stir in the flour, then remove from the heat. Gradually add the stock and stir well into the flour is completely absorbed and lump-free.

Add the chicken and bacon pieces with the sherry juices, return to heat and stir to thicken. Simmer for 10-15 minutes, then add the lemon juice and parsley and season to taste. Serve with (or on) plain rice.

Chicken Forester
Also found this one from the Culinary Institute of America:

3 tablespoon all-purpose flour
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 pound boneless, skinless chicken breasts, trimmed
1 tablespoon vegetable oil
2 tablespoon shallot, or onion, minced
2 cup mushrooms, sliced
3/4 cup low-sodium chicken broth, defatted
1/2 cup dry white wine
1 tablespoon fresh parsley, or chives, chopped

Combine two-thirds of the flour, the salt and pepper in a shallow dish. Dredge chicken breasts in the flour mixture. Heat two-thirds of the oil in a nonstick skillet over medium heat. Add chicken and cook for 3 to 4 minutes per side, or until golden on the outside and no longer pink inside. (Reduce heat to medium if chicken is browning too quickly.) Remove and keep warm.

Add remaining oil to the skillet. Add shallot (or onion) and cook, stirring, for 10 to 20 seconds. Add mushrooms and saute for 1 to 2 minutes, or until softened and browned. Add remaining flour and cook, stirring for 30 seconds. Pour in broth and wine and bring to a boil, stirring. Cook for 5 minutes, or until slightly thickened. Reduce heat to low and stir in parsley or chives. Season with salt and pepper to taste. Return the chicken to the pan and heat gently.