Fricassee
6 servings
30 minutes
Fricassee is an exquisite dish of French cuisine that carefully preserves the traditions of refined taste. Its origin traces back to ancient French gastronomic techniques where meat was gently stewed in white sauce. In this recipe, the chicken acquires a velvety texture thanks to cream and egg yolks, while white wine adds a delicate acidity and depth of aroma. Bay leaf, parsley, and rosemary highlight the elegance of flavor, creating a harmonious blend of spices. The dish turns out tender, warming, and cozy, with its sauce becoming a true culinary luxury. Fricassee is perfect for a festive dinner or a leisurely family gathering, especially accompanied by sautéed mushrooms that add earthy notes.
1
Cut the chicken into portions, rub with salt and pepper, and fry in butter. Without removing from the pan, sprinkle the chicken with flour, add bay leaf, minced garlic, parsley, and rosemary. Pour in wine and chicken broth. Cover the pan with a lid and place in a preheated oven at 180 degrees for 45 minutes. Transfer the cooked meat to a plate and remove the bay leaf and parsley.
- Chicken: 6 kg
- Salt: 0.4 teaspoon
- Butter: 4 tablespoons
- Wheat flour: 1 tablespoon
- Bay leaf: 1 piece
- Garlic: 1 clove
- Parsley: to taste
- Rosemary: 0.3 teaspoon
- Dry white wine: 1 glass
- Chicken broth: 1 glass
2
Place the pan with the formed sauce on high heat for 5 minutes. Whisk the egg yolks, cream, and lemon juice, and gradually pour in a little hot sauce while constantly stirring to prevent the yolks from curdling. Pour the egg yolks with cream into the roasting pan and mix well. Add salt.
- Egg yolk: 2 pieces
- Heavy (double) cream: 4 tablespoons
- Lemon juice: 2 teaspoons
- Salt: 0.4 teaspoon
3
Put the chicken back in the pan with the sauce and heat it without boiling.
- Chicken: 6 kg
4
Serve with a garnish of fried mushrooms.
