Chicken Fricassee Old-Style

Average: 5 (1 vote)
1 hour 4 Servings Print RecipeEmail Recipe


2cuphot water
  white pepper
1 faggot / bouquet garni
12smallwhite onions
1 yolk
1 shallot (chopped)
12smallmushrooms (cooked)


Clean and singe chicken and cut as for chicken sauté. Season pieces with salt and pepper. Put butter in saucepan and when melted, not hot, add chicken. Cook over very low heat about 7 to 8 minutes moving chicken all the time to prevent it from taking on any color. Mix flour and shallots, add them and cook a few minutes longer. Add water, bring to boil, stirring carefully to dissolve flour. Add faggot and onions and cook 35 to 50 minutes or until chicken is done. Remove faggot, add mushrooms. Just before serving, mix together egg yolk and cream and add the liquid in pan, cooking all together just long enough to thoroughly combine ingredients. Do not allow to boil. If sauce is too thick add a little of the liquor from the cooked mushrooms. A few drops of lemon juice may be added if desired. Serve with rice or boil potatoes.

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