Julia Child's Chicken Fricassee (Fricassee De Poulet A L'Ancienne)

Ah, the French certainly have a way of making magic in the kitchen. Thanks to Julia Child, I can attempt French cuisine at home and not feel so intimidated. It may not be properly executed using true classical French techniques, but the end result sure is delicious!

Julia Child's Chicken Fricassee (Fricassee De Poulet A L'Ancienne) is one dish I recently made and the time and effort to make this dish is so worth it. Chicken is slow braised in stock and white wine and served with a buttery sauce alongside tender whole onions and stewed mushrooms. Who needs a fancy French restaurant when you can make this at home?!...

There are three components of this recipe: braised onions, stewed mushrooms and the chicken fricassee. It may sound and even look daunting in print, but when you're in the kitchen, it's quite an approachable dish, even if you're not big on cooking. If anything, a majority of the work is put towards the prepping of the dish such as chopping the vegetables, and tying up the herb bouquets.

Once all that is in place, it goes very quickly where you place it in a pot, cover and let it slow cook for awhile. It's definitely a meal where you'll have some down time. So get your wine and glasses ready. Give this recipe a try, pour yourself a glass and enjoy this French meal with someone you love.

White-Braised Onions (Oignons Glacés à Blanc):
4-5 peeled white onions
1/2 cup of chicken stock or dry white wine
2 tablespoons butter
Salt & pepper to taste
Small herb bouquet (2 parsley sprigs, 2 thyme sprigs and 1 bay leaf tied in a cheesecloth)

Fresh Stewed Mushrooms (Champignons à Blanc):
8 ounces of fresh baby bella mushrooms, chopped and quartered
juice of half lemon
1 tablespoon butter
½ cup water
Salt & pepper  

Article Author: Joelen

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