Chicken Fricassee
Description
This classic French stew is made with chicken browned in butter, and slowly braised with onions, carrots, mushrooms and herbs and served in a wine cream sauce.
Ingredients
3 1/2 lb. chicken, cut into 4 - 6 pieces plus any leftover chicken bits (e.g. neck)
1 T. flour, plus more to dust the chicken
4 1/2 T. butter, divided
8 - 10 pearl onions, halved
6 - 8 button mushrooms, quartered
1 carrot, sliced
1 bouquet garni (lemon thyme, bay leaf and parsley stalks/stems tied together with kitchen twine)
3 1/2 oz. dry white wine
3 1/2 oz. to 5 oz. heavy cream
water to cook the chicken
1 egg yolk
salt and pepper, to taste
1 T. freshly chopped parsley, for garnish
Directions
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Warm a large pot or Dutch oven over medium heat with 3 T. butter. When the butter starts to ‘chant’, add the chicken to the pot; let it sizzle until lightly colored, about 3 minutes per side. Cook in batches, if needed. When done, set aside.
In the same pot, melt the remaining 1/2 T. butter over low heat; add the onions and mushrooms; cook a few minutes to release the flavors. Remove from the pot; set aside.
Return the chicken to the pot; sprinkle the flour over and stir everything together. Add the wine, onions and mushrooms along with any leftover chicken bits.
Cover with water until water barely covers the chicken; bring to a simmer. When the liquid begins to simmer, add the bouquet garni, bay leaf and carrots.
Partly cover the pot with a lid; cook the chicken for about 40 minutes. After 15 minutes of cooking time; transfer the chicken breasts to a platter with a little of the cooking juices; cover with foil to keep them moist.
When cooked, remove the chicken legs from the pot; discard the chicken bits and the bouquet garni. Add the legs to the platter with the chicken breasts; allow them to rest while
making the sauce.
To make the sauce, bring the cooking liquid to a boil, then stir in the cream. Wait for the boil to return then let the sauce reduce for 10 minutes to allow the flavors to
concentrate and the sauce to thicken.
Just before serving, whisk the egg yolk with a few tablespoons of the warm sauce in a bowl. With the heat off, add the egg yolk mixture to the pot; stir to bind the sauce.
Adjust the seasonings to taste. and sprinkle generously
with chopped parsley. Return the chicken to the pot until warm enough to serve.
Serve, garnished with fresh parsley.
* Tip: When reheating, use caution and bring it to a slow simmer, avoiding boiling, because the egg in the dish may curdle when subjected to high heat.