Old-fashioned Chicken Fricasse with Wine-flavored Cream Sauce, Onions, and Mushrooms

Name: Old-fashioned Chicken Fricasse with Wine-flavored Cream Sauce, Onions, and Mushrooms
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 leave bay; 4 servings butter; 4 servings carrot; 4 servings chicken; 4 servings chicken stock; 4 servings egg yolks; 4 servings flour; 4 servings lemon juice; 4 servings nutmeg; 4 servings parsley; 4 servings salt; 4 servings whipping cream; 4 servings white pepper; 4 servings white wine

You can never have too many main course recipes, so give Old-fashioned Chicken Fricasse with Wine-flavored Cream Sauce, Onions, and Mushrooms a try. This recipe serves 4. One portion of this dish contains roughly 30g of protein, 35g of fat, and a total of 651 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have nutmeg, chicken stock, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Preliminary cooking in butter

Ingredients you will need

Butter

Dry the chicken thoroughly in a towel.

Ingredients you will need

Whole Chicken

Cook the vegetables slowly in the butter for about 5 minutes, or until they are almost tender but not browned (260 degrees for an electric skillet). Push them to one side. Raise heat slightly (290 degrees), and add the chicken. Turn it every minute for 3 or 4 minutes until the meat has stiffened slightly, without coloring to more than a light golden yellow.

Ingredients you will need

Vegetable

Meat

Butter

Equipment you will use

Frying Pan

Lower heat (260 for an electric skillet), cover, and cook very slowly for 10 minutes, turning the chicken once. It should swell slightly, stiffen more, but not deepen in color.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Adding the flour

Ingredients you will need

All Purpose Flour

Sprinkle salt, pepper, and flour on all sides of the chicken, turning and rolling each piece to coat the flour with the cooking butter. Cover and continue cooking slowly for 4 minutes, turning it once.Simmering in stock and wine

Ingredients you will need

Whole Chicken

Butter

Pepper

All Purpose Flour

Stock

Salt

Wine

Remove from heat and pour in the boiling liquid, shaking casserole to blend the liquid and flour.

Ingredients you will need

All Purpose Flour

Add the wine, the herb bouquet, and more stock, or water, so the liquid just covers the chicken. Bring to the simmer. Taste for seasoning, and salt lightly if necessary.

Ingredients you will need

Seasoning

Whole Chicken

Stock

Water

Salt

Wine

Cover and maintain at a slow simmer for 25 to 30 minutes (180 to 190 degrees for an electric skillet). The chicken is done when the drumsticks are tender if pinched and the chicken juices run clear yellow when the meat is pricked with a fork. When done, remove the chicken to a side dish.The sauce

Ingredients you will need

Chicken Drumsticks

Meat

Sauce

Equipment you will use

Frying Pan

While the chicken is cooking, prepare the onions and mushrooms.

Ingredients you will need

Mushrooms

Whole Chicken

Onion

Add their cooking juices to the chicken cooking sauce in the next step.

Ingredients you will need

Whole Chicken

Sauce

Simmer the cooking liquid in the casserole for 2 to 3 minutes, skimming off fat. Then raise heat and boil rapidly, stirring frequently, until the sauce reduces and thickens enough to coat a spoon nicely. Correct seasoning. You should have 2 to 2 cups.

Ingredients you will need

Seasoning

Sauce

Blend the egg yolks and cream in the mixing bowl with a wire whip. Continue beating, and add the hot sauce by small tablespoonfuls until about a cupful has gone in. Beat in the rest of the sauce in a thin stream.

Ingredients you will need

Egg Yolk

Hot Sauce

Cream

Sauce

Equipment you will use

Mixing Bowl

Pour the sauce back into the casserole, or into an enameled or stainless steel saucepan (do not use aluminum). Set over moderately high heat and, stirring constantly, reach all over the bottom and sides of the casserole, until the sauce comes to a boil. Boil for 1 minute, stirring.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Correct seasoning, adding drops of lemon juice to taste, and a pinch of nutmeg. Strain the sauce through a fine sieve.Final assembly

Ingredients you will need

Lemon Juice

Seasoning

Nutmeg

Sauce

Equipment you will use

Sieve

Arrange the chicken, and the onion and mushroom garniture, in the casserole.

Ingredients you will need

Mushrooms

Whole Chicken

Onion

Pour the sauce over it.

Ingredients you will need

Sauce

Except for reheating, and the final buttering of the sauce, the dish is now ready and can wait indefinitely. To prevent a skin from forming over the sauce, spoon over it a film of cream, stock, or milk. Set it aside uncovered.Reheating and serving

Ingredients you will need

Cream

Sauce

Stock

Milk

Set casserole over moderate heat and bring to the simmer. Cover and simmer very slowly for 5 minutes, or until the chicken is hot through, basting it frequently with the sauce.

Ingredients you will need

Whole Chicken

Sauce

Off heat and just before serving, tilt casserole, add enrichment butter, and baste the chicken with the sauce until the butter has absorbed into it.

Ingredients you will need

Whole Chicken

Butter

Sauce

Serve the chicken from the casserole; or arrange it with the onions and mushrooms on a hot platter, surrounded with rice or noodles, and covered with the sauce. Decorate with sprigs of fresh parsley.

Ingredients you will need

Fresh Parsley

Mushrooms

Whole Chicken

Pasta

Onion

Sauce

Rice

VARIATIONSFricasse de Poulet a lIndienne (Curry Sauce)1 to 2 Tb fragrant curry powder

Ingredients you will need

Curry Powder

Curry Sauce

After the chicken has had its preliminary turning of 5 minutes in butter, blend in the curry powder. Cover, and proceed with the to-minute cooking period. Then continue with the recipe.Fricasse de Poulet au Paprika (Paprika Sauce)

Ingredients you will need

Curry Powder

Whole Chicken

Paprika

Butter

Sauce

1 Tb fresh-smelling and fragrant paprika ( Tb more paprika, if necessary)

Ingredients you will need

Paprika

After the chicken has had its preliminary turning of 5 minutes in butter, blend in the paprika. Cover, and proceed with the to-minute cooking period. Then continue with the recipe. After completing the sauce, stir in more paprika if the sauce needs color. It should be a creamy pink.Fricasse de Poulet a lEstragon (Tarragon Sauce)

Ingredients you will need

Tarragon