Tastes Like Chicken! Recipes
(From Chicken Recipes Compiled Since 1992)

Chicken Fricassee (Fricassee De Poulet)

Category: French

Servings: 6 to 8

Description: In classic French fashion, to make this fricassee the chicken is fried before it is stewed.

Ingredients:

• 2 med carrots, sliced
• 1 med onion, sliced
• 1 stalk celery, sliced
• 6 T margarine or butter
• 2 1/2 to 3 lb broiler-fryer Whole chicken, cut up
• 2 C water
• 1 C dry white wine
• 2 T instant chicken bouillon
• 1/2 t salt
• 2 Bouquets Garnis
• 16 small white onions
• 8 oz mushrooms, sliced
• 1 T lemon juice
• 2 egg yolks
• 1/2 C whipping cream
• 2 T snipped parsley
• Hot cooked rice

Instructions:

1. Cook and stir carrots, sliced onion and celery in 1/4 cup margarine in 12-inch skillet or Dutch oven until onions are tender.
2. Push to side. Add chicken. Cook, uncovered, until light brown, about 10 minutes. Add water, 1/2 cup wine, bouillon, salt and 1 Bouquet Garni. Heat to boiling. Reduce heat.
3. Cover and simmer until thickest pieces of chicken are done, about 40 minutes. Heat 16 onions, 2 tablespoons margarine, remaining wine and Bouquet Garni to boiling. Reduce heat.
4. 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 Garnis, carrots, onion and celery slices. Skim fat.
5. Add mushrooms and lemon juice and heat to boiling. Reduce heat.
6. Simmer, uncovered, until reduced to 2 1/2 cups.
7. Mix together egg yolks and whipping cream. Beat 1 cup hot broth by tablespoonfuls into whipping cream mixture.
8. Beat in remaining broth. Heat to boiling, stirring constantly. Boil and stir 1 minute and pour over chicken and onions.
9. Sprinkle with parsley. Serve with rice.
10. NOTE: For each Bouquet Garni, tie 2 sprigs parsley, 1/2 bay leaf and 1/8 teaspoon rosemary in cheesecloth bag or place in tea ball.