Fricassée of chicken /Fricassée de volaille / fricassee chicken

 

Fricassée of chicken /Fricassée de volaille

Ingredients used 

 250 g chicken

 30 g butter, margarine or oil

 20 g  flour

 200 ml  chicken stock

 1 no yolks of eggs

 2 tbsp cream or non-dairy cream

 1tbsp chopped parsley

Method 

 1 Cut the chicken as for sauté and season with salt and pepper.

 2 Place the butter in a sauté pan. Heat gently.

 3 Add pieces of chicken. Cover with a lid.

 4 Cook gently on both sides without colouring. Mix in the flour.

 5 Cook out carefully without colouring. Gradually mix in the stock.

 6 Bring to the boil and skim. Allow to simmer gently until cooked.

 7 Mix the yolks and cream in a basin (liaison).

 8 Pick out the chicken into a clean pan.

 

9 Pour a little boiling sauce on to the yolks and cream and mix well.

 

10 Pour all back into the sauce, combine thoroughly but do not reboil.

 

11 Correct the seasoning and pass through a fine strainer.

 

12 Pour over the chicken, reheat without boiling.

 

13 Serve sprinkled with chopped parsley.

 

14 May be garnished with heart-shaped croûtons, fried in butter.