Chicken Fricassee

Traditionally, this dish is ‘Rabbit Fricassee’ but I’m not game enough. Geddit? haha… So yeh, anyways it’s simple:

  1. Season the chicken. Brown the chicken in clarified butter or oil. Set aside.
  2. Brown shallots and button mushrooms. Return chicken to the pot. Add  100 ml white wine, 150 ml chicken stock, bouquet garni (bunch of herbs – bay leaf, parsely, thyme, celery leaves).
  3. Cover and simmer for 40 min on low flame.
  4. In a separate saucepan, fry the sage leaves for 30 seconds (any longer and they’ll get ugly). Drain and season.
  5. Remove chicken and keep warm. Discard bouquet garni. Stir in 150 ml thickened cream* and whole grain mustard (optional). Gently simmer for 5 minutes.
  6. Plate and top with the crispy sage leaves.

* Some recipes call for single cream and that’s cool. But note that you will probably need to make a roux (adding flour to melted butter) in step 2. Either way, you need to thicken the sauce.

I’ve also tried adding 2 egg yolks to the sauce in step 5… you can too, but watch your flame otherwise you will end up with a scrambled egg textured sauce. Unattractive but still tasty…

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One Comment to “Chicken Fricassee”

  1. The dish looks so amazing. The recipe sounds simple. I love the way you make sauce. I have to try that. Thanks for sharing.

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