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French: Fricassee de Poulet � l�Ancienne

Source of Recipe

frenchfood.about.com


Recipe Introduction

Old-fashioned Chicken Fricassee (Fricassee de Poulet � l�Ancienne)

List of Ingredients

2-1⁄2 to 3 pounds frying chicken, cut up
8 tablespoons butter (1⁄4 pound stick)
salt, to taste
white pepper, to taste
1⁄4 cup flour
3 cups hot chicken stock
bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together
1⁄4 teaspoon dried thyme, crumbled
2⁄3 cup chicken stock
16 to 24 peeled white onions, about 1 inch in diameter
3⁄4 pound fresh mushrooms, whole if small, sliced or quartered
1 teaspoon lemon juice
2 egg yolks
1⁄2 cup heavy cream
2 tablespoons finely chopped fresh parsley




Recipe

� Wash the chicken quickly under cold running water and dry the pieces thoroughly with paper towels.

� In a heavy 2- to 3-quart flameproof casserole, melt 6 tablespoons of the butter over moderate heat.

� Using tongs, lay a few pieces of chicken at a time in the butter and cook them, turning them once or twice, for about 5 minutes or until they stiffen slightly and are no longer pink. Do not let them brown.

� Remove to a plate and season with salt and white pepper.

� With a wooden spoon, stir the flour into the butter remaining in the casserole and cook over low heat, stirring constantly, for 1 or 2 minutes, without letting it brown. Remove from heat.

� Slowly pour in the hot chicken stock, beating vigorously to blend roux and liquid.

� Return to heat, whisking constantly, until the sauce thickens and comes to a boil. Then reduce the heat and let the sauce simmer slowly for 1 minute.

� Return the chicken pieces to the casserole, together with the juices that have collected on the plate, and add the bouquet garni and thyme. The sauce should almost cover the chicken; add more stock if it doesn�t.

� Bring to a boil, cover, reduce heat and simmer for 30 minutes.

� Meanwhile, combine2⁄3 cup stock, the remaining 2 tablespoons butter and the onions in an 8- to 10-inch enameled or stainless-steel skillet.

� Bring to a boil, cover and simmer over low heat for 15 to 20 minutes, or until the onions are tender when pierced with the top of a sharp knife. With a slotted spoon, transfer the onions to a bowl.

� Stir the mushrooms and lemon juice into the stock remaining in the skillet. Bring to a boil, cover and simmer for 5 minutes.

� Add the mushrooms to the onions.

� Boil the liquid remaining in the skillet until it has reduced to 2 or 3 tablespoons, and pour it into the simmering casserole of chicken.

� To test for doneness, pierce a thigh with the tip of a sharp knife; the juices should run pale yellow.

� With tongs, transfer the chicken to a plate and discard the bouquet garni. Skim the fat from the surface of the sauce, which by now should be as thick as heavy cream; if it isn't, boil the sauce rapidly uncovered until it reaches desired consistency.

� With a wire whisk, blend the egg yolks and cream together in a bowl. Whisk in the hot sauce, 2 tablespoons at a time, until1⁄2 cup has been added; then reverse the process and whisk the egg-yolk-and-cream mixture back into the sauce.

� Bring it to a boil, stirring constantly, then boil slowly for 30 seconds. Taste and correct the seasoning with salt, white pepper and a few drops of lemon juice. Strain through a fine sieve into a large bowl.

� Wash the casserole, arrange the chicken pieces, onions and mushrooms attractively in it, and pour the sauce over them. Do not use juices that have accumulated under chicken unless the sauce needs thinning.

� Before serving, cover the casserole and simmer it over moderate heat for 5 to 10 minutes, or until the chicken is hot. Do not let the sauce come to a boil again.

� Serve the chicken from the casserole or arranged on a heated platter, masked with sauce and sprinkled with parsley.

Serves 4