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(Fricassee de Poulet)
2 medium carrots, sliced
1 medium onion, sliced
1 stalk celery, sliced
4 tablespoons butter or margarine
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 cups water
1 cup dry white wine
2 tablespoons instant chicken bouillon
1/2 teaspoon salt
2 bouquets garni
16 small white onions
2 tablespoons butter or margarine
8 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
2 egg yolks
1/2 cup whipping cream
2 tablespoons minced parsley
Hot cooked rice or noodles
Cook and stir carrots, sliced onion and celery in 4 tablespoons butter in Dutch oven until onions are tender; push to side.
Add chicken; cook uncovered until light brown, about 10 minutes.
Add water, 1/2 cup of the wine, bouillon, salt and 1 bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40 minutes.
Heat onions, 2 tablespoons butter, remaining wine and 1 bouquet garni to boiling; reduce heat. Cover and simmer until onions are tender, about 25 minutes.
Remove chicken and onions to warm platter with slotted spoon.
Strain bouillon and onion liquid together; discard bouquets garni, carrots, onion and celery slices. Skim fat.
Add mushrooms and lemon juice and heat to boiling; reduce heat. Simmer uncovered until reduced to 2 1/2 cups.
Mix egg yolks and whipping cream.
Beat 1 cup hot broth by tablespoonsful into whipping cream mixture.
Beat in remaining broth. Heat to boiling, stirring constantly. Boil and stir 1 minute: pour over chicken and onions.
Sprinkle with parsley.
Serve with rice or hot buttered noodles.
Yields: 6 to 8 servings