Chicken Fricassee
Fuel your inner Frenchie with this incredibly easy but classical French stew.
Ingredients
- 2 Whole Chicken Legs
- 20 grams Butter
- 250 Ml Chicken Stock
- 60 Ml Cream
- To taste Salt and Pepper Roughly a pinch of each
- 20 grams Flour
- 1 Egg Yolk
- 50 grams Button Onions Finely Sliced
- 50 grams Button Mushrooms Quartered
- 1 Tsp Parsley Finely Chopped
Instructions
- Separate the chicken into thighs and legs and season with salt and pepper and set aside.
- Place the butter in a sauté pan. Heat very gently. Add the pieces of chicken and cover with a lid.
- Cook gently on both sides without coloring.
- Mix in the flour. Cook completely without coloring.
- Gradually mix in the stock. Bring to a boil and skim any oil from the top while cooking.
- Add the button onions and the button mushrooms and allow to simmer gently until cooked.
- Mix the yolks and cream in a separate basin. Gently pour a little bit of the stew liquid into this mixture to temper it. Then gently pour the tempered yolks and cream back into the stew on a low heat until thickened. Serve topped with chopped parsley.
Notes
| Serve hot! The sauce will thicken up as it reaches room temperature, which won’t be as pleasant to eat. So make sure you serve immediately alongside rice or bread. |