John Myers
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Chicken Fricassée
The perfect chicken fricassée recipe with a picture and simple step-by-step instructions.
Roux
- Part of my poularde NT cooked
- 20 ml Olive oil
- 50 g Fresh shallots
- 1 toe Fresh garlic
- 1 Pc. Red chilli pepper
- 2 cm Fresh ginger
- 2 Pc. Carrots
- 50 ml Riesling dry
- 15 g Clarified butter
- 200 g Mushrooms brown
- 100 g Green frozen peas
- 100 ml Cream 30% fat
- 30 g Butter
- 30 g Flour
- 400 ml Chicken broth
- I always have in stock
- 1 tbsp Dijon mustard
- 25 g Capers
to taste with
- Freshly squeezed lemon juice
- Worcester sauce
- Salt pepper
- Pluck the poulard meat into bite-sized pieces and set aside.
- In a large pan, sauté the chopped carrots, the finely diced shallots, the chopped garlic, the chopped chilli pepper and the grated ginger in olive oil.
- In a separate pan, sear the quartered mushrooms on all sides in clarified butter, then transfer to the large pan.
- In the meantime everything is seared, now the meat is also added, season a little with salt and pepper, mix well, put on a high flame, stir well again, deglaze with the Riesling and then let it simmer on a very low flame.
- Now prepare the roux in the mushroom pan. To do this, we melt the butter in the pan, add the flour and stir everything well. If the sweat bubbles up, add the chicken broth and stir until everything is nice and smooth. Now stir in the tablespoon of hot mustard and a little salt, if there is anything missing, then add the capers last.
- Now the sauce is poured into the large pan, add the still half-frozen peas and stir everything well again. Bring to the boil once and add the cream to the mixture, no longer boil but let it infuse over a low flame.
- And then it’s time to season with lemon juice, Worchester sauce and possibly salt and pepper.
- This time I had homemade potato noodles, a nice change. Bon Appetit!
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