Julia Child's Chicken Fricassee (Fricassee De Poulet A L'Ancienne) - Page 2

Chicken Fricassee (Fricassee De Poulet):
3 pounds of chicken (drumsticks, thighs, bone-in chicken breasts or mix of all)
4 tablespoons of butter
2 medium-sized carrots, diced finely
2 celery stalk, diced finely
1 medium white onion, diced finely
Salt & white pepper
3 tablespoon flour
3 cups of chicken stock, boiling hot
1 cup of dry white wine
Small herb bouquet: (2 parsley springs, 2 thyme sprigs, and 1 bay leaf - tied in a cheesecloth)
2 egg yolks
1/2 cup heavy whipping cream
Dash of fresh nutmeg
1 teaspoon of lemon juice
2 tablespoon butter, room temperature
1 tablespoon of Italian parsley, chopped

For the braised onions (which should be done first):
In a medium saucepan over low heat, add the onions, butter, chicken stock, seasonings and herb bouquet. Cover and simmer for 45 to 50 minutes. Add liquid as needed if too much evaporates. As the onions cook, they will become sweet and tender, yet still maintain it's shape. Once they are done, remove from heat and set aside until called for in the chicken fricassee recipe below.

For the stewed mushrooms (which should be done while the chicken fricassee is simmering):
Bring the water, butter, lemon juice to boil in a small saucepan. Add the mushrooms and stir, ensuring they are covered by liquid. Cover and cook for 5 minutes. Set aside until until called for in the chicken fricassee recipe below.

For the chicken fricassee:
Pat the chicken pieces down with a paper towel, and season with salt and pepper to your liking. Heat a large dutch oven over medium-high heat and add 2 tablespoons of butter. Place a few pieces of the seasoned chicken in the dutch oven skin side down, being careful not to overcrowd the pan. I recommend frying in batches to get a nice color on the chicken. Once the chicken pieces are nicely browned, remove them from the pot and set aside.

In the now empty dutch oven, add the remaining 2 tablespoons of butter. Sauté the mirepoix (carrots, celery and onions) over medium high heat and cook until tender. Season with salt and pepper to your tastes. Once the mirepoix has softened, add the flour and stir to coat the vegetables. Continue cooking for about 30 seconds to 1 minute to cook off the flour.

Article Author: Joelen

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