Chicken fricassee

Chicken fricassee

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

Dishes such as this are where I cut my teeth as a chef and learned the true art of great cooking and flavour. This is a classic of French bistro food and it should be cooked at home all the time. Just be careful at the end of the process when adding the yolks to thicken the sauce: watch the pot doesn’t boil, or you will have chicken and scrambled eggs. You can use just cream instead, but it works and tastes better with eggs.

Ingredients

Quantity Ingredient

For the fricassee

Quantity Ingredient
500ml chicken stock
200ml white wine
125g pearl onions
3 sprigs thyme, leaves, plus more to serve (optional)
1.5kg whole chicken, cut into 8 pieces, with the rest of its carcass, (get a butcher to do this if you prefer)
200g baby button mushrooms
4 egg yolks
150ml double cream
salt
freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley

For the mash

Quantity Ingredient
1kg floury potatoes, peeled and cut into chunks
150g unsalted butter
150ml double cream

Method

  1. Place a large casserole over a high heat, add the stock, white wine, onions and thyme and bring to a simmer. Add the chicken, including the carcass, return to a simmer, then tip in the mushrooms. Cover and cook for 15–20 minutes, or until the chicken is cooked through.
  2. Remove the casserole from the heat and lift out the chicken, discarding the carcass. Keep it warm. Let the sauce cool slightly.
  3. Whisk the egg yolks and cream together in a bowl then gradually add to the casserole, whisking constantly as you pour; if the pan is too hot, the eggs will cook too quickly and curdle the sauce.
  4. Return the chicken to the pan, then adjust the seasoning and finally stir in the parsley.
  5. Meanwhile, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes, or until tender. Make the mash.
  6. Spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce. Sprinkle with more thyme, if you like.
Tags:
James Martin
Saturday Kitchen
comfort food
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