Chicken fricassee

Posted: January 8, 2009 by nietize in Casserole, Chicken, French

According to my French cookbook, a fricassee is a classic dish in which poulty or meat is first seared in fat, then braised with liquid until cooked. I modified the recipe as I wanted more vegetables in it, the celery and carrots are not in the recipe itself.

Anyway, to cook it, first sear chicken portions with butter over medium heat till they are golden in colour. Sprinkle with flour and turn the pieces to coat. Cook over a low heat for around 4 minutes. Pour in white wine, bring to the boil and add chicken stock. Push the chicken pieces to one side and scrape the base of the casserole, stirring until well blended. Bring the liquid to the boil and add bouquet garni and some fresh rosemary. [At this stage, I added the chopped carrots and diced celery] Cover and simmer over a medium heat until the chicken is tender. During this time, fry mushrooms with butter and 1 tsp of lemon juice over a medium high heat in a separate pan until the mushrooms are golden. Remove the mushrooms and add water, sugar and onions to the pan. Mix well. [The recipe actually requires small white onions but I am not a fan of eating whole onions so I decided to just dice a shallot for this] Simmer the onions, water and sugar for 10 minutes and pour the mixture over the mushrooms. When the chicken is cooked, remove it from the pan and discard the bouquet garni. Add the cooking juices from the vegetables to the casserole. Bring the boil and whisk cream into the sauce and cook for 2 minutes. Add the mushrooms and onions and cook for a further 2 minutes. Adjust the seasoning and pour the sauce over the chicken, sprinkle with parsley and serve.


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