Fricassee De Poulet
|Chicken pieces||5 Pound, skinned, cut into serving pieces 1x2 (2 Kilogram)|
|Seasoned flour||2 Ounce (50 Gram)|
|Vegetable oil||2 Ounce (50 Milliliter)|
|Chicken stock||15 Ounce (450 Milliliter)|
|Cornflour||1 Tablespoon, blended with 1 tablespoon water|
|Garlic||1 Clove (5 gm), crushed|
|Chopped tomatoes||6 Medium, blanched and peeled|
|Button mushrooms||8 Ounce, sliced (225 Gram, Small Ones)|
|Double cream||5 Ounce (150 Milliliter)|
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.