Fricassee De Poulet Recipe
Fricassee De Poulet is french recipe for chicken. Prepared with tomatoes and mushrooms this Fricassee De Pouletis served with a creamy sauce made with the pan liquid and cream flavored with paprika.
Ingredients
| Chicken, skinned and cut into serving pieces 1x2 1/2kg/5 lb | ||
| Seasoned flour 50g/2oz | ||
| Vegetable oil 50ml/2floz | ||
| Chicken stock 450ml/15floz | ||
| Cornflour blended with 1Tbs water 1 1/2tsp | ||
| Bay leaf | 1 | |
| Garlic | 1 Clove (5gm), crushed | |
| Medium tomatoes, blanched, peeled and chopped 6 | ||
| Small button mushrooms, sliced 225g/8oz | ||
| Egg yolks | 2 | |
| Double cream 150ml/5floz | ||
| Paprika | 1/2 Teaspoon | |
Directions
Coat the chicken pieces in the seasoned flour, shaking off any excess.
Heat the oil in a large saucepan.
Add the chicken pieces and fry until they are deeply and evenly browned.
Stir in the stock, cornflour (cornstarch) mixture, bay leaf and garlic, and bring to the boil.
Reduce the heat to low, cover the pan and simmer for 40 minutes.
Stir in the tomatoes and mushrooms and simmer for a further 20 minutes.
Remove the bay leaf.
Transfer the chicken pieces to a warmed serving dish.
Combine the egg yolks and cream together.
Stir about 4 tablespoons of the chicken cooking liquid into the mixture, then pour the mixture into the saucepan.
Simmer gently, stirring constantly, for 3 to 5 minutes, or until the sauce thickens slightly.
Take care not to let the sauce boil, or it will curdle.
Pour the sauce over the chicken pieces, sprinkle over the paprika and serve at once.
Heat the oil in a large saucepan.
Add the chicken pieces and fry until they are deeply and evenly browned.
Stir in the stock, cornflour (cornstarch) mixture, bay leaf and garlic, and bring to the boil.
Reduce the heat to low, cover the pan and simmer for 40 minutes.
Stir in the tomatoes and mushrooms and simmer for a further 20 minutes.
Remove the bay leaf.
Transfer the chicken pieces to a warmed serving dish.
Combine the egg yolks and cream together.
Stir about 4 tablespoons of the chicken cooking liquid into the mixture, then pour the mixture into the saucepan.
Simmer gently, stirring constantly, for 3 to 5 minutes, or until the sauce thickens slightly.
Take care not to let the sauce boil, or it will curdle.
Pour the sauce over the chicken pieces, sprinkle over the paprika and serve at once.
Chef
