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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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