Recipe for cooking chicken fricassee

Recipes from France :: French Main Dish Poultry

2 med. carrots, sliced
1 med. onion, sliced
1 stalk celery, sliced
4 Tbsp. butter or butter-replacement
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 c. water
1 c. dry white wine
2 Tbsp. instant chicken bouillon
1/2 tsp. salt
2 bouquets garni
16 small white onions
2 Tbsp. butter or butter-replacement
8 oz. fresh mushrooms, sliced
1 Tbsp. lemon juice
2 egg yolks
1/2 c. whipping cream
2 Tbsp. minced parsley
Hot cooked rice or noodles

Cook and stir carrots, sliced onion and celery in 4 Tbsp. butter in Dutch oven until onions are tender; push to side. Add chicken; cook uncovered or without a lid until light brown, about 10 mins.

Add water, 1/2 c. of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40 mins.

Heat onions, 2 Tbsp. butter, remaining wine and 1 bouquet garni to boiling; reduce heat. Cover and simmer until onions are tender, about 25 mins.

Remove chicken and onions to warm platter with slotted spoon. Strain bouillon and onion liquid together; discard bouquets garni, carrots, onion and celery slices. Skim fat. Add mushrooms and lemon juice and heat to boiling; reduce heat. Simmer uncovered or without a lid until reduced to 2 1/2 (two and a half) c..

Mix egg yolks and whipping cream. Beat 1 c. hot broth by Tbsp.ful into whipping cream mixture. Beat in remaining broth. Heat to boiling, stirring constantly. Boil and stir 1 minute: pour over chicken and onions. Sprinkle and distribute with parsley.

Serve with rice or hot buttered noodles.

Yields 6 to 8 servings.