Fricassee Of Chicken A La Berrichonne
From nitko 10 years agoIngredients
- 500 g chicken shopping list
- 350 g carrots shopping list
- 50 g butter shopping list
- 1 cup stock (chicken) shopping list
- ¼ teaspoon thyme shopping list
- 1/6 teaspoon cloves shopping list
- 1 bay leaf shopping list
- 1/6 teaspoon sage shopping list
- 2 egg yolks shopping list
- 1/8 teaspoon caster sugar (superfine) shopping list
- ¾ cup heavy cream shopping list
- 1 tablespoon vinegar (white wine or cider) shopping list
- 10 g parsley leaves shopping list
- 5 g salt shopping list
- 2 g pepper shopping list
How to make it
- Cut the chicken into 2 inches pieces.
- Brown carrots cut into 1 cm large pieces on butter In a pan. Drain them and than brown chicken in same butter.
- Add 1 cup chicken stock, the carrots a “bouquet garni” (thyme, sage, cloves, and bay leaf), some salt and pepper.
- Bring to the boil, reduce the heat, cover the pan and cook gently for 45 minutes.
- Remove the chicken pieces and keep them hot.
- Mix 2 egg yolks with a pinch of caster (superfine) sugar and 200 g double (heavy) cream, 1 tablespoon white wine vinegar, and a few drops of a chicken stock. Pour into the pan and mix with the pan juices. Heat it without boiling (not over 74°C) so that sauce thickens a little.
- Serve the chicken coated with the sauce and sprinkled with chopped parsley.
People Who Like This Dish 3
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- nitko Zagreb, Croatia
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