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Chicken Friccasee
Jon Davies
Print Recipe
Course
Main Course
Ingredients
1
Chicken cut in eighths
3
Medium onions small dice
6
Ounces
butter
6
Ounces
flour
3
Quarts
chicken stock
Bouquet garnish: 1 Bay leaf, 1 celery stalk, 4 parsley stems, 2 sprigs thyme tied in cheesecloth
5
Egg yolks beaten with 1 pint cream
2
Tablespoons
lemon juice
Salt
White pepper and nutmeg to taste
Instructions
Season cut chicken with salt and white pepper.
In Dutch oven melt butter over medium heat. Sear chicken but DO NOT BROWN. Add onion at same time as chicken.
Add flour. Cook 2 minutes on medium heat.
Add stock. Bring to simmer stirring until sauce thickens.
Add bouquet garnish. Cover.
Place in 300° oven. Cook 45 minutes.
Remove chicken from sauce. Skim to degrease.
Reduce over medium heat until sauce coats back of wooden spoon.
Whisk cream and egg yolks in bowl. Ladle a little hot sauce into cream mixture. Add entire mixture to sauce. Bring to simmer. DO NOT BOIL.
Season with salt, white pepper, lemon juice and nutmeg.
Pour sauce over chicken. Serve with parsley-egg noodles or rice enjoy.