Lincoln’s Chicken Fricassee – A History in Your Kitchen

Getting Personal with a Classic

Cooking this dish is like opening a dusty family trunk. You dip your spoon into a rich, velvety broth infused with leeks and thyme, then bite into tender chicken that could have been simmered for hours. No fancy ingredients — just honest, humble stuff. But what gets me is thinking about Abraham Lincoln biting into something similar, maybe after a long day in the White House kitchens.

This isn’t just about historical recipes. It’s about feeling the weight of time, those small details like the way the sauce clings to the chicken, the smell of butter sizzling in the pan, the faint promise of springtime herbs. It’s surprisingly relevant now. Because there’s comfort in familiarity, in savoring where our food comes from — both the story and the plate.

Why Now?

Maybe we all need a reminder that some recipes stick around because they’re worth it. Simple, filling, honest. Nothing fancy. Just like Lincoln himself, really.

Classic Chicken in Velvety Leek-Tyme Broth

This dish features chicken simmered in a rich, creamy broth infused with leeks and thyme, resulting in tender meat and a velvety sauce. The key cooking methods include sautéing, simmering, and reducing until the sauce thickens slightly, creating an appealing, glossy final appearance.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in chicken thighs skinless preferred
• 2 large leeks white and light green parts only
• 2 cloves garlic minced
• 2 tsp fresh thyme leaves
• 2 tbsp butter
• 2 cups chicken broth preferably low sodium
• 1 cup whole milk or heavy cream
• to taste salt and black pepper

Equipment

• Large skillet or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle

Method

 

1. Pat the chicken thighs dry with paper towels, then season generously with salt and pepper. Heat the large skillet over medium heat and add 1 tablespoon of butter. Once melted and bubbling, place the chicken thighs in the pan, skin side down if applicable, and cook until golden brown on each side, about 5-7 minutes per side. Remove and set aside.
2. While the chicken cooks, trim and thinly slice the leeks, then rinse thoroughly in cold water to remove dirt. Add the remaining 1 tablespoon of butter to the skillet and stir in the leeks. Sauté until they become soft and translucent, about 5 minutes, then add the minced garlic and thyme, cooking for another minute until fragrant.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the mixture to a gentle simmer and return the browned chicken thighs to the skillet, skin side up. Cover and reduce heat to low. Simmer for 30 minutes, or until the chicken is cooked through and tender.
4. Once the chicken is cooked, remove it from the skillet and set aside. Increase the heat to medium, stirring in the milk or heavy cream, and simmer the sauce uncovered until it thickens slightly and becomes velvety, about 5-7 minutes. Taste and adjust seasoning with salt and pepper as needed.
5. Return the chicken to the skillet, spooning some of the sauce over the top. Continue cooking for another 5 minutes to reheat and allow flavors to meld. Serve hot, garnished with additional thyme if desired, with the sauce spooned over for a glossy, tender final presentation.

Sometimes I wonder if he’d sit at my table, fork in hand, and quietly nod at how well it holds together. Maybe he’d say, ‘That’s good, almost as good as a day in Springfield.’ Or maybe he’d just ask for seconds. Either way, I keep coming back to it, thinking about the stories that still simmer beneath every bite.