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Fricassee of Chicken a La Berrichonne
At a Glance
- Prep
- 20 minutes
- Cook
- 75 minutes
- Total
- 1 hr 20 min
- Servings
- 5.00 portions, serving(s)
Categories
- fricassee
Cuisine
- French
Cooking Method
- stew
Difficulty
- Medium
Dietary
- Non-restrictive
Servings & Nutrition
Original recipe serves 5. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Fricassee of Chicken a La Berrichonne brings together 500 g chicken, 350 g carrots, 50 g butter in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 5 servings.
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Ingredients
- 500 g chicken
- 350 g carrots
- 50 g butter
- 1 cup stock (chicken)
- 1/4 teaspoon thyme
- 1/4 teaspoon clove
- 1 bay leaf
- 1/4 teaspoon sage
- 2 egg yolks
- 1/8 teaspoon caster sugar (superfine)
- 3/4 cup heavy cream
- 1 tablespoon vinegar (white wine or cider)
- 10 g fresh parsley leaves
- 5 g salt
- 2 g pepper
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Instructions
Cut the chicken into 2 inches pieces. Brown carrots cut into 1 cm large pieces on butter In a pan.
Drain them and than brown chicken in same butter. Add 1 cup chicken stock, the carrots a “bouquet garni” (thyme, sage, cloves, bay leaf), some salt and pepper. Bring to the boil, reduce the heat, cover the pan and cook gently for 45 minutes.
Remove the chicken pieces and keep them hot.
Mix 2 egg yolks with a pinch of caster (superfine) sugar and 200 g double (heavy) cream, 1 tablespoon white wine vinegar, and a few drops of a chicken stock.
Pour into the pan and mix with the pan juices. Heat it without boiling (not over 74°C) so that sauce thickens a little.
Serve the chicken coated with the sauce and sprinkled with chopped parsley.
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