fricassee

Use a whole jointed chicken to give maximum flavour in this comforting classic chicken fricassée recipe. Best served on creamy mash.

Chicken fricassée 

500 milliliters/18fl oz chicken stock

200 milliliters/7fl oz white wine

grams/4½oz pearl onions

thyme, leaves only

200 grams/7 ounces baby button mushrooms

150 milliliters/5fl oz double cream

salt and black pepper

tbsp finely chopped flatleaf parsley

potatoes,

grams/5½oz butter

150 milliliters/5fl oz full-fat milk

A dish of chicken cooked in stock and wine with double cream stirred through at the end for a rich taste.

Chicken fricassée

Glacer à blanc et à brun des petits oignons pour une blanquette de veau traditionnelle par exemple.

Petits oignons glacés

oignons grelots

grammes de beurre

une cuillère à soupe rase de sucre

Eplucher les petits oignons avec patience.

Mettre les oignons grelots, sans les superposer, dans une russe, casserole ou sauteuse avec le beurre. Ajouter sucre et sel.

Verser de l'eau à mi-hauteur (les oignons ne doivent pas être recouverts).

Recouvrir d'une feuille de papier sulfurisé avec une cheminée. Si si on la voit bien au centre

Après une dizaine de minutes de cuisson, enlever le papier sulfurisé et poursuivre l'évaporation.

L'évaporation est terminée. Les oignons restent blancs et brillants ils sont glacés à blanc.

Continuer la cuisson en donnant un mouvement circulaire pour bien enrober les oignons du caramel qui se forme. Les oignons prennent de la couleur.

Stopper la cuisson et réserver. Les oignons sont colorés et brillants, ils sont glacés à brun. Attention à ne pas laisser caraméliser trop longtemps, les oignons prendraient un goût de brûlé.

On applique cette technique aussi à d'autres légumes comme les carottes ou les navets. Voir les carottes et navets glacés.

https://www.youtube.com/watch?v=0k7FtqM7GG4

By using chicken legs, this easy fricassee is made simpler and quicker, but is just as delicious and comforting as the original. Enjoy served with rice.

Chicken fricassee

carrot,

leek,

celery stick,

onion, halved

garlic clove, halved

chicken legs

tsp black peppercorns

salt

frozen peas, defrosted

unsalted butter

plain flour

milliliters white wine

milliliters double cream

bay leaf

½ lemon, juiced

nutmeg

curly parsley, finely chopped

Place the chopped vegetables and chicken legs into a large pan and sprinkle over the peppercorns and salt. Cover with cold water until everything is submerged, around 700-800ml. Bring to a gentle boil over a medium heat and use a ladle to remove any scum that rises to the surface. Simmer gently for 30 mins then remove the chicken from the broth to a plate and leave to cool. Strain the broth through a fine sieve and discard all the vegetables except the carrot. Finely dice the carrot. Remove the chicken from the bone and cut into 3cm pieces.

To make the sauce, melt the butter in a pan over a medium heat until foaming before adding the flour. Stir well to combine and cook for 1-2 mins until pale. Pour in the white wine and allow it to bubble away, until reduced completely. Slowly pour in the broth, stirring well, then pour in the cream and add the bay leaf. Simmer gently for 15-25 mins until the sauce is creamy. Season with a splash of lemon juice, salt, pepper and the nutmeg.

Stir the chicken into the sauce along with the peas and diced cooked carrots. Gently heat for a few minutes before serving. Sprinkle over the parsley and serve with rice, if you like. This recipe has been provided by Das Kochrezept and not been re-tested by us.

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Top 3 fricassee recipes from across the web

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Chicken fricassée

Petits oignons glacés

Chicken fricassee

The most viewed fricassee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine