CHICHEN FRICASSEE

A favorite Lincoln food: Chicken Fricassee with Biscuits
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February 12, 11:28 AM
by Ana Kinkaid, Seattle American Food Examiner
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Many of our presidents were lovers of fine food. Jefferson, for example, spent more than his entire annual salary as president on his love of fine wines.
Lincoln did not follow in his footsteps. But to say that our 16th president did not have his favorite dishes would be unfair. Lincoln’s tastes, like many of us, were grounded in his background.
Unlike Jefferson, who dined among the landed gentry of aristocratic Virginia, Lincoln’s tastes came from his childhood home in rural Kentucky and later the heartland of the Midwest including Illinois.
When we add this factor to the knowledge that Lincoln was a self-made man with little time for the gourmet dining clubs of his era, we can begin to understand why Lincoln ate as he did.
Lincoln rarely ate breakfast, usually getting right to the tasks of his day. This was not an unusual pattern for the men of the 1800’s. The Hollywood image of huge breakfasts really only occurred on large working farms where the men performed heavy labor and needed massive amounts of calories to make it through the long day.
As for lunch, Lincoln often dined on a tray in his office so that he could continue his work as a lawyer or later as president. Often his wife, Mary Todd, would bring his lunch tray to him.
He especially enjoyed fresh fruit, crackers and country cheese. Not a drinker, a glass of cool water or cup of tea completed his noonday meal.
But at dinner, he had his favorites. Mary Todd always quizzed any new chef she was considering hiring about their ability to prepare her husband’s favorite dishes.
Here’s the first of several of Lincoln favorites. Try sharing this Lincoln chicken favorite with your family and friends as we prepare to celebrate Presidents’ Day on Monday, February 16th this year.
(Oh, where to get the best chicken?...in Seattle, try A & J Meats in the Queen Anne Neighborhood for some of the freshest poultry in the area. They've been one of Seattle's best butchers for over 50 years!)
Lincoln’s Favorite Chicken Fricassee with Biscuits 1 1/2 pounds chicken breasts, skinless, boneless, cut into 1-inch pieces1 Tablespoon cooking oil4 ½ cups fresh mushrooms, sliced2 small onions, chopped2 cloves garlic, minced1 cup sour cream2 Tablespoons all-purpose flour1 teaspoon seasoned salt ½ teaspoon pepper1 cup milk½ cup chicken broth¼ teaspoon marjoram¼ teaspoon basil¼ teaspoon oregano2 Tablespoons dry sherry 1 recipe herbed biscuits (see recipe below)
Makes 6 Servings
In a skillet, cook chicken in hot oil over medium-high heat for 4 to 5 minutes until no longer pink. Remove chicken and set aside. Add mushrooms, onion, and garlic to skillet. Cook, uncovered, for 4 to 5 minutes until liquid is evaporated. Set aside. In a small bowl, stir together sour cream, flour, seasoned salt and pepper. Add sour cream mixture, milk and broth to mushroom mixture. Cook and stir until thickened and bubbly. Add marjoram, basil and oregano and lemon juice and cook for an additional minute. Add chicken and sherry and heat throughly. Serve over prepared warm herbed biscuits (see below)
Herbed Biscuits
1 3/4 cups packaged dry biscuit mix3 green onions, thinly sliced¼ teaspoon oregano¼ teaspoon marjoram¼ teaspoon basil½ cup milk
Stir together all ingredients just until dough clings together. On a lightly floured surface, knead dough 10 to 12 strokes. Roll to a 1/2 inch thickness.Using a 2-inch biscuit cutter (or one of your choice), cut dough into 12 biscuits. Re-roll and incorporate the trimmings. Arrange biscuits on an ungreased baking sheet. Bake at 425 degrees in oven for about 12 minutes or until golden.

For more info: A & P Meats 2401 Queen Anne Avenue North Seattle WA 98109 206-284-3885 .

Courtesy: Ana Kinkaid
Seattle American Food Examiner