Brown Chicken Fricassee
|Chicken||3 Pound, disjointed|
|Butter||1⁄2 Cup (8 tbs)|
|Thyme leaves||1 Teaspoon|
|Marjoram leaf||1 Teaspoon|
|Onion||1 Large (Studded With 12 Cloves)|
|Cloves||12 (Studded With 12 Cloves)|
|Burgundy||3⁄4 Cup (12 tbs)|
|Half and half cream||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , beaten|
|Tomato puree||1⁄4 Cup (4 tbs)|
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.
Season with salt and pepper, heat through.