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Brown Chicken Fricassee

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  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)
  Lemon 1⁄2
  Burgundy 3⁄4 Cup (12 tbs)
  Nutmeg 1⁄8 Teaspoon
  Mace 1⁄8 Teaspoon
  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)
  Salt To Taste
  Pepper To Taste

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.
Add chicken.
Season with salt and pepper, heat through.

Recipe Summary

Side Dish

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4240 Calories from Fat 2525

% Daily Value*

Total Fat 283 g435.5%

Saturated Fat 122.9 g614.3%

Trans Fat 0 g

Cholesterol 1798.4 mg599.5%

Sodium 1469.2 mg61.2%

Total Carbohydrates 85 g28.2%

Dietary Fiber 10.9 g43.5%

Sugars 17.1 g

Protein 300 g600.8%

Vitamin A 127.1% Vitamin C 110.5%

Calcium 63% Iron 93.5%

*Based on a 2000 Calorie diet

Brown Chicken Fricassee Recipe