Chicken Dishes · Recipe No. 175
Chicken Fricassee (Fricassée de volaille)
Chicken Fricassee (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
Cut chicken for sauté and season, place butter in sauté pan.
Heat gently then add pieces of chicken. Cover with a lid.
Cook gently on both sides without color. Mix in flour, cook out for a few minutes.
Gradually mix in stock stirring well to blend in all the flour. Bring to boil and skim.
Simmer genrly until cooked.
Mix yolks and cream in a basin (liaison).
Pick out chicken into a clean pan.
Pour a little of the sauce into the egg yolks & cream and mix well. Pour back into sauce.
Stir well but DO NOT RE-BOIL. Correct seasoning and pass through a fine sieve.
Put chicken in sauce and reheat garnish with heart shaped crouton.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- This is the traditional version, parsley stalks and finely chooped onions are sometimes added at stage 3.
- The dish can be garnished with small glazed onions and lightly cooked mushrooms.
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 “ChickenFricasee” and the original recipe card.
