CHICKEN FRICASSE

 

S.NO

INGREDIENTS

QUANTITY

1

 Whole Chicken

1kg

2

Oil\butter

50ml

3

Refined flour

35gms

4

White stock

1\2 liter

5

Egg yolks

2 no

6

Fresh cream

50ml

7

Chopped parsley

1\4 bunch

8

Seasoning

To taste

 

 

 

 

Methods:

 

 

1 Cut the chicken as for sauté and season with salt and pepper.

2 Place the butter in a pan and heat it gently, add pieces of chicken, cover with a lid. Cook gently on both sides without coloring.

3 Mix in the flour; cook out carefully in the stock.

4 Bring to the boil and skim, allow simmering gently until cooked.

5 Mix the yolks and cream in a bowl, pick out the chicken in a clean pan. Pour a little boiling sauce on to the yolks and cream and mix well.

6 Pour all back into the sauce, combine through but do not reboil, correct the seasoning and pass through a fine sieve.

7 Pour over the chicken, reheated without boiling.

Serve sprinkled with chopped parsley. 

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