Fricassée

Recipe by Eric Ottensmeyer, Executive Chef, Paper Mill Grill
Photography by Haigwood Studios

Yield: 5 quarts, about 10 entrée servings

        1   whole chicken, deboned and diced
        3   pounds pork butt, cubed
        2   yellow onions, small diced
        6   stalks celery, small diced
        2   bay leaves
        4   quarts cold chicken stock (may substitute vegetable stock or water)
        2   quarts canned chopped tomato (undrained)
        4   cups corn kernels, cooked
        4   cups lima beans, cooked
        1   tablespoon brown sugar
        2   teaspoons ground cloves
        2   teaspoons chile flakes
     1/2   bunch parsley, chopped
             salt and black pepper to taste
             saltines for serving
             hot sauce for serving

1. In a large pot, combine chicken, pork, onion, celery, bay leaves, and cold stock (stock should cover meat by 1 inch). Bring to a rolling boil, then lower to a simmer, occasionally skimming stock for impurities and fat rising to the surface. Simmer until pork is very tender and chicken is falling apart, about 2 1/2 to 3 hours. Stock will reduce by about 1/3.
2. Add tomatoes and their juices to the pot and bring to a boil. Add in remaining ingredients, lower to a simmer over medium heat and simmer together until thick, about 1/2 hour. Adjust seasoning and serve with saltines and hot sauce on the side. If freezing, fully cool mixture before covering and putting in freezer.

Paper Mill Grill
255 Village Parkway Northeast, Marietta
678/809-5586
papermillgrill.com

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