Prep a chicken and make chicken fricassée
Learn the art of properly prepping a chicken and crafting a flavorful fricassee. This creamy chicken stew features a velvety white sauce infused with mushrooms and fragrant herbs.
Chicken Fricassée (4 portions)
1 Chicken (prepped to supreme, drumstick + thigh)
60g Butter
½ Onion
40g Flour (plain)
100ml White wine
600ml Chicken stock
1 Bouquet garni (thyme, parsley stalk, bay)
250g Mushrooms
2 Egg yolks
60ml Double cream
¼ Lemon juice
1 Chopped parsley (pinch)
1 Chopped chives (pinch)
Nutmeg
Salt + pepper
Sweat your onions in butter very slowly, add your chicken on a low heat and cook for around 5 minutes. You want no colour here either.
Remove the chicken, add your flour and cook for a couple of minutes.
Add your white wine, followed by the chicken stock. Then add back: chicken, bouquet, mushrooms and cook for around 20 minutes until the chicken is cooked.
Remove the chicken and finish the sauce with your liaison, don’t let the sauce boil. Add the herbs, lemon juice, nutmeg and serve with the chicken.
