Winter gives me so many excuses to cook stews, roasts and long slow dinners and yet it also tends to provide for lesser expensive cuts of meat, and soupy, creamy bases with which to hide any unforgiving vegetables! For those of you unaware, the pianist and his Oz friends have coined the current credit crunch as the GEC or the Global Economic Crisis. For this, I have created a series devoted to cost saving, recession special recipes that will still flatter the foodie within yet the thinnest of wallets~ Here is a fave! I hope you enjoy~ I have left off the number of servings, due to the fact that during tough times, the tough keep eating! Bon Appetit! 

Chicken and Mushroom Fricasse

 1 pound of chicken thighs, skins removed ( & boneless if desired )

1 small sweet onion

2 cups of half and half, or 1.5 cans of evaporated milk ( not the sweetened kind )

handful of mushrooms, or more if you wish

salt and pepper 

2-3 tbsp of olive or veg oil

Begin by seasoning the chicken with salt and pepper

In a large stainless steel saute pan, add the oil and onion and cook until softened

Add in the mushrooms, whole or chopped roughly if you prefer

Cook through adding a tsp of salt to the mixture as it begins to sweat

In a separate saute pan, add enough oil to cover the bottom and then add in the chicken

SInce you are using thigh meat, saute longer than you might assume, or until the inside is clear and cooked~

Remove the chicken from the pan to a cutting board and cut into 2 inch size pieces. If there is a bone, leave alone.

Taking the onion and mushroom mixture, add the cream or milk over medium high heat and as it begins to reduce and lightly bubble ( not boil ) add in the chicken. Continue to cook until the liquid has evaporated to a thick sauce. If the chicken is still a bit raw you can cook in the liquid, adding more milk or cream to provide for more time. 

Serve with Mashed Potatoes, Polenta, or Alone with a Lovely Chunk of French Bread