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Butter Chicken Fricassee

Western.Chefs's picture
Ingredients
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Chicken stock/White wine and stock mixed 500 Milliliter
  Salt To Taste
  White pepper To Taste
  Grated nutmeg 1⁄2 Teaspoon
  Small onions 15
  Small mushrooms 2 Pound (225 Gram)
  Egg yolks 3
  Cream 3 Tablespoon
  Lemon juice 1 Teaspoon
  Chicken 4 Pound, poached, skinned, jointed and kept hot
  Fried croutons 1 Cup (16 tbs)
  Chopped fresh parsley 1 Tablespoon
Directions

Melt the butter in a saucepan.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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