Fricasee de Poulet et Cepes

Name: Fricasee de Poulet et Cepes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters unmelted butter; 1 kilograms frying chicken; 296 milliliters chicken stock; 4 servings Clarified butter; 177 milliliters dry white wine; 59 milliliters flour, sifted; 4 servings Fresh parsley, chopped; 2 cloves garlic, gently bruised; 4 servings Freshly ground salt and white pepper; 1 truffle, drained, finely sliced, juices reserved; 118 milliliters whipping cream; 14 fluid ounces can cepes, (14 fluid ounces) drained and juices reserved

You can never have too many main course recipes, so give Fricasee de Poulet et Cepes a try. One serving contains 1043 calories, 67g of protein, and 76g of fat. This recipe serves 4. Head to the store and pick up wine, chicken stock, frying chicken, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Cut the chicken into portions. Begin by removing the legs and chop in half by cutting at the center joint, giving you a drumstick and a thigh.

Ingredients you will need

Chicken Drumsticks

Whole Chicken

Cut off the neck and slice into little pieces and put this together with the wings into the chicken stock. Chop through the breast and put the back part of the chicken into the simmering stock. Sever the actual breast into 3 pieces and remove the tiny bones. Dry the chicken portions with paper towels and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Stock

Whole Chicken

Chicken Wings

Equipment you will use

Paper Towels

Heat some clarified butter in a frying pan and when hot, place the legs and thighs in to fry (these portions take longest to cook).

Ingredients you will need

Clarified Butter

Equipment you will use

Frying Pan

After a couple of minutes turn the chicken pieces. It should be a crisp golden color. Now add the chicken breasts and allow all the pieces to continue cooking. Turn the breast portions until evenly colored.

Ingredients you will need

Chicken Breast

Chicken Pieces

Heat another pan and add the unmelted butter to begin the 'Roux'. Once the butter has melted remove the pan from the heat and add the flour. Stir it well then return to the heat and stir the 'roux' briskly so that all the flour is cooked.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Turn the chicken portions once again and reduce to medium heat.

Ingredients you will need

Whole Chicken

Remove the roux from the heat and blend in the chicken stock gradually. Stir briskly so that no lumps form. Return to the heat and bring the sauce to a boil, stirring continually. Boil for 3 minutes and then reduce heat to a low simmer.

Ingredients you will need

Chicken Stock

Sauce