Brown Chicken Fricassee Recipe
Ingredients
| 1 (3 pound) chicken, disjointed | ||
| Butter | 1/2 Cup (16 tbs) | |
| Thyme leaves | 1 Teaspoon | |
| 1/2 to 1 teaspoon leaf marjoram | ||
| 1 large onion studded with 12 cloves | ||
| Lemon | 1/2 | |
| 3/4 cup Burgundy | ||
| Nutmeg | 1/8 Teaspoon | |
| Mace | 1/8 Teaspoon | |
| Half and Half | 1 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Egg yolks | 3 , beaten | |
| Tomato puree | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Season chicken with salt and pepper; place in large saucepan.
Add butter, thyme, marjoram, onion, lemon, Burgundy, nutmeg, and mace.
Add enough water to cover.
Bring to boil; reduce heat.
Cover; simmer about 30 minutes or until chicken is very tender.
Remove chicken from broth; discard lemon and onion.
Cool chicken until easily handled.
Remove skin and bones; dice chicken coarsely or leave in large pieces.
Mix enough cream into flour to make smooth thin paste; stir into broth.
Combine egg yolks with remaining cream; blend into broth gradually, stirring constantly.
Cook over medium heat, stirring constantly, until thickened; do not allow to boil.
Stir in tomato puree.
Add chicken.
Season with salt and pepper, heat through.
Add butter, thyme, marjoram, onion, lemon, Burgundy, nutmeg, and mace.
Add enough water to cover.
Bring to boil; reduce heat.
Cover; simmer about 30 minutes or until chicken is very tender.
Remove chicken from broth; discard lemon and onion.
Cool chicken until easily handled.
Remove skin and bones; dice chicken coarsely or leave in large pieces.
Mix enough cream into flour to make smooth thin paste; stir into broth.
Combine egg yolks with remaining cream; blend into broth gradually, stirring constantly.
Cook over medium heat, stirring constantly, until thickened; do not allow to boil.
Stir in tomato puree.
Add chicken.
Season with salt and pepper, heat through.
Chef
