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Chicken fricassée
Photo: CNEcija12345, Wikimedia Commons, CC BY-SA 4.0 (cropped)

Chicken Dishes · Recipe No. 175

Chicken Fricasse (Fricassée de volaille)

Chicken Fricasse (Fricassée de volaille) made with chicken, butter, plain flour and chicken stock. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Cut chicken for sauté and season, place butter in sauté pan.

  2. Heat gently then add pieces of chicken. Cover with a lid.

  3. Cook gently on both sides without color. Mix in flour, cook out.

  4. Gradually mix in stock. Bring to boil and skim.

  5. Simmer till cooked.

  6. Mix yolks and cream in a basin (liaison).

  7. Pick out chicken into a clean pan.

  8. Pour a little of the sauce over the Liaison and mix well. Pour into sauce.

  9. DO NOT RE-BOIL. Correct seasoning and pass.

  10. Put chicken in sauce and reheat garnish with heart shaped crouton.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Meat & poultry

Dairy & eggs

Tins, jars & stock

Baking

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “sr175”.