Fricassee Recipe serve 6
In a casserole or skillet, cook the carrots and onion in butter for
5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add
the cut-up chicken in the skillet. Turn it every minute for 4 minutes
until slightly golden yellow.
Lower heat, cover and cook very slowly. Turn the chicken once while
3: Add salt, pepper and flour on both sides of the chicken.
Cover and cook slowly for 4 to 5 minutes. And turn the chicken once
during the process.
4: Remove from heat. Boil the bouillon/stock and pour in
over the chicken. Add the wine, parsley and just enough bouillon/stock
or water to cover the chicken. Bring to the simmer. Cover and maintain
for 30 minutes.
5: Cook the mushrooms in butter with a drop of lemon juice.
Retrieve the cooking juice of both the mushrooms and chicken. Simmer
the cooking juice in a casserole for 3 minutes. Remove the fat from
it. Then raise heat and boil, stir it well until the sauce reduces itself,
enough to get 2 1/2 cups from it.
6: Blend the egg yolks and cream. While beating it, add
the sauce very slowly. Pour the sauce in the casserole again and cook
at medium to high heat. Stir the sauce all the way. Boil for 1 minute.
Add a drop of lemon juice and salt & pepper.
7: Pour the sauce over the chicken and vegetabbles. Heat
the chicken fricassee if needed. Add butter before serving.
Wine suggestion: Red
Bordeaux wine or Saint Chinian, Rosé from Provence, Vouvray white
wine (French Wine Guide).