Fricassee of Chicken, French Style
- 2 pounds spring chickens (about 4)
- 1/2 pound butter
- 16 small white onions
- 1/2 stalk celery, minced
- Salt and red pepper
- 2 cups white wine
- 1 pound mushrooms
- 3 tablespoons flour
- 4 egg yolks
- 1/2 cup 30% cream
- Chopped chives
Cut the chicken in pieces, place in a pan with 1/4 pound butter, the onions, celery and seasoning. Simmer on a slow fire 15 minutes (be patient, you rascal). Add the wine and mushrooms, cover, and let cook for 25 minutes (be patient, you rascal).
Melt 1/4 pound butter in another pan and mix in the flour. Be careful not to brown it. Place chickens, onions, celery and mushrooms on a dish, add broth to butter and flour, mixing well. Boil and finish with the egg yolks mixed with the cream. Add chives, more seasoning if necessary, and pour atop the fricassee.
Melt 1/4 pound butter in another pan and mix in the flour. Be careful not to brown it. Place chickens, onions, celery and mushrooms on a dish, add broth to butter and flour, mixing well. Boil and finish with the egg yolks mixed with the cream. Add chives, more seasoning if necessary, and pour atop the fricassee.
Submitted by May 31, 2009
17 min
40 min
57 min