Chicken Fricassee

• 1 Chicken (3 lb / 1.4 kg)
• 1 Onion
• Carrots
• 1 oz butter (25 g)
• 2 tb flour
• 3 cups chicken bouillon or stock
• 1 cup dry white wine
• 1 parsley sprigs
• 1/2 lb mushrooms
• 2 egg yolks
• 1/2 cup whipping cream
• Lemon juice
• Salt, black pepper

 

1. In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. 
2. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow.
3. Lower heat, cover and cook very slowly. 
4. Turn the chicken once while cooking.
5. Add salt, pepper and flour on both sides of the chicken. 
6. Cover and cook slowly for 4 to 5 minutes. Turn the chicken once during the process.
7. Remove from heat. 
8. Boil the bouillon/stock and pour in over the chicken. 
9. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. 
10. Cover and maintain for 30 minutes
11. Cook the mushrooms in butter with a drop of lemon juice. 
12.  Retrieve the cooking juice of both the mushrooms and chicken. 
13. Simmer the cooking juice in a casserole for 3 minutes. 
14. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it.
15. Blend the egg yolks and cream. 
16. While beating it, add the sauce very slowly. 
17. Pour the sauce in the casserole again and cook at medium to high heat. 
18. Stir the sauce all the way. Boil for 1 minute.
19. Add a drop of lemon juice and salt & pepper.
20. Pour the sauce over the chicken and vegetabbles. 
21. Heat the chicken fricassee if needed. Add butter before serving.