chicken fricassee

Chicken Fricassee (Fricass?e de Poulet)

2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, sliced
4 tablespoons butter or margarine
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 cups water
1 cup dry white wine
2 tablespoons instant chicken bouillon
1/2 teaspoon salt
2 bouquets garni
16 small white onions
2 tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
2 egg yolks
1/2 cup whipping cream
2 tablespoons minced parsley
Hot cooked rice or noodles

Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch oven until onions are tender; push to side. Add chicken; cook uncovered until light brown, about 10 minutes.

Add water, 1/2 cup 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 minutes.

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

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 until reduced to 2 1/2 cups.

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

Serve with rice or hot buttered noodles.

Yields 6 to 8 servings.

chicken fricassee

Chicken Fricassee

1 (3 pound) chicken
1 stalk celery, chopped
2 carrots, chopped
1 turnip, peeled and chopped
1 small onion, finely chopped
Water to cover
Pinch of salt
Pinch of pepper
2 tablespoons butter
2 tablespoons flour
1 egg yolk
1 cup cream or half-and-half
1 can artichoke hearts, drained and halved
Pinch of nutmeg
1 tablespoon chopped fresh parsley
1 ounce Tilsit cheese, thinly sliced

Place chicken in a large stockpot with the vegetables and enough water to cover. Cook over medium heat for about 1 hour, or until chicken is tender and juices run clear when the thigh is pierced with a fork. Remove chicken from stockpot and allow to cool. Strain stock and reserve it. Keep vegetables to add to the sauce. When the chicken has cooled, skin it and remove the meat from the bones. Discard skin and bones and chop the meat roughly.

Melt butter in a large pan and stir in the flour off the heat. Place the pan back over low heat and cook until the flour is a pale straw color. Pour in about 2 cups of the strained stock gradually. Whisk well and bring the sauce to the boil. Add the chicken, reserved vegetables and the artichoke hearts. Cook for about 10 minutes over low heat and then remove to a heated serving dish with a slotted spoon.

Mix egg and cream or half and half together and combine with a few spoonsful of the hot sauce. Put egg and cream back into the sauce and stir well. Heat gently, but do not allow to boil. Season with salt, pepper and nutmeg.

Cut cheese into strips or triangles and arrange attractively on top. Place under a preheated broiler to brown the cheese.

Sprinkle with chopped parsley and serve immediately.