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  Recipe Home » Poultry » Chicken Fricassee (Huhnerfrikassee)
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  Chicken Fricassee (Huhnerfrikassee)
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 269
Ingredients:
1 Stewing chicken
Cold water
Salt
1 Leek
1 Celery stalk
1 Carrot
1 Whole clove
1 Bay leaf
1 small Onion, cut in half
1 small Can button mushrooms,drained
1/3 cup Butter
1/4 cup All purpose flour
pinch Ground nutmeg
1 tsp Worcestershire sauce
Dry white wine, German
1 tsp Lemon juice
1 small Can of peas, drained
1 Egg yolk
6 tbsp Whipping cream
Instructions:
Cut chicken into pieces. Place chicken in a deep saucepan; cover with
cold water. Add salt, leek, celery, carrot, whole clove, bay leaf and
onion. Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on
size and tenderness of chicken. When joints linking thigh portions to
main body move easily and seem flexable, chicken will be done. Remove
chicken from cooking liquid; cool slightly. Remove skin and fat; cut
flesh from bones in large pieces. Strain liquid. Cut mushrooms into
thin slices. Sautee in a small amount of butter in a medium skillet.
Melt butter in a large skillet. Stir in flour. Cook, stirring
constantly, until light golden brown, about 3 minutes. Add a small
amount of hot cooking liquid and season with salt, nutmeg,
Worcestershire sauce, wine and lemon juice. Place chicken pieces,
sauteed mushrooms and peas in sauce; warm gently over low heat. When
all ingredients are hot, turn off heat. Let stand 3 to 4 minutes.
Before serving, blend egg yolk and whipping cream in a small bowl.
Stir egg yolk mixture into sauce to make it smooth and rich. Serve
hot with rice.
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