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Butter Chicken Fricassee Recipe
|Chicken stock/White wine and stock mixed||500 Milliliter|
|White pepper||To Taste|
|Grated nutmeg||1⁄2 Teaspoon|
|Small mushrooms||2 Pound (225 Gram)|
|Lemon juice||1 Teaspoon|
|Chicken||4 Pound, poached, skinned, jointed and kept hot|
|Fried croutons||1 Cup (16 tbs)|
|Chopped fresh parsley||1 Tablespoon|
Calories 1002 Calories from Fat 489
% Daily Value*
Total Fat 54 g83.7%
Saturated Fat 13.6 g67.8%
Trans Fat 0 g
Cholesterol 308.9 mg
Sodium 427.2 mg17.8%
Total Carbohydrates 54 g17.9%
Dietary Fiber 2.4 g9.7%
Sugars 10.6 g
Protein 75 g149.3%
Vitamin A 15.2% Vitamin C 16.2%
Calcium 9.9% Iron 21.9%
*Based on a 2000 Calorie diet
Stir in the flour to form a roux.
Cook the roux, stirring constantly, over very low heat for 5 to 7 minutes or until it is straw-colored.
Add the stock gradually, stirring constantly.
Season with salt, pepper and a pinch of nutmeg.
Add the onions and simmer for 10 minutes, then add the mushrooms and simmer for 10 minutes more.
Combine the egg yolks, cream and lemon juice in a small bowl.
Stir in a little of the hot sauce, then pour the mixture into the saucepan, stirring constantly.
Cook over very low heat, stirring, without letting the sauce boil.
Check the seasoning.
Arrange the chicken pieces on a heated platter.
Pour over the sauce, garnish with croutons and chopped parsley and serve.