Ingredients
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1
-
1
-
-
1
-
2
-
3
-
1
-
1
-
1/2
-
2
-
1/2
-
-
-
-
Directions
Chicken Fricassee, From the Poitou of France region, Chicken Fricassee, is halfway between saute and stew, chicken is cooked first in butter A recipe I found on Cuisine-France com that sounds delicious and I am posting for ZWT France leg of the tour, untried by me as of now , These are the worst instructions I ever saw If I didn’t already know how to cook, I wouldn’t have any clue what direction the author was taking me in , Made for Photo Tag Winter I served this on a bed of rice with some cheesy garlic bread on the side It had good flavor and I enjoyed eating it but the instructions were very confusing I finally gave up trying to understand them and did it my way In direction #1 it says cut chicken into about 10 pieces Add chicken to skillet Turn it every minute for 4 minutes In direction #3 it says salt, pepper, flour chicken Cover and cook I didn’t know when to make the chicken but in the end it all turn out okay
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Steps
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1
Done
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Step 1: in a Casserole or Skillet, Cook the Carrots and Onion in Butter For 5 Minutes Over Moderate Heat. Cut the Chiken in About 10 Pieces. Add the Cut-Up Chicken in the Skillet. Turn It Every Minute For 4 Minutes Until Slightly Golden Yellow. |
|
2
Done
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Step 2: Lower Heat, Cover and Cook Very Slowly. Turn the Chicken Once While Cooking. |
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3
Done
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Step 3: Add Salt, Pepper and Flour on Both Sides of the Chicken. Cover and Cook Slowly For 4 to 5 Minutes. and Turn the Chicken Once During the Process. |
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4
Done
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Step 4: Remove from Heat. Boil the Bouillon/Stock and Pour in Over the Chicken. Add the Wine, Parsley and Just Enough Bouillon/Stock or Water to Cover the Chicken. Bring to the Simmer. Cover and Maintain For 30 Minutes. |
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5
Done
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Step 5: Cook the Mushrooms in Butter With a Drop of Lemon Juice. Retrieve the Cooking Juice of Both the Mushrooms and Chicken. Simmer the Cooking Juice in a Casserole For 3 Minutes. Remove the Fat from It. Then Raise Heat and Boil, Stir It Well Until the Sauce Reduces Itself, Enough to Get 2 1/2 Cups from It. |
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6
Done
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Step 6: Blend the Egg Yolks and Cream. While Beating It, Add the Sauce Very Slowly. Pour the Sauce in the Casserole Again and Cook at Medium to High Heat. Stir the Sauce All the Way. Boil For 1 Minute. Add a Drop of Lemon Juice and Salt & Pepper. |
|
7
Done
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Step 7: Pour the Sauce Over the Chicken and Vegetabbles. Heat the Chicken Fricassee If Needed. Add Butter Before Serving. |
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8
Done
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Wine Suggestion: Red Bordeaux Wine or Saint Chinian, Ros from Provence, Vouvray White Wine. |
