Chicken Fricassee ~ A Classic french stew

Chicken Fricassee is a classic french stew where large cut chicken pieces are braised and cooked with vegetables and served with traditional white sauce.

This stew is less spicy as the only spice is going to come from greenchilli and pepper powder used… A varied stew from normal stew we make..

If you want  to have a chicken curry in different way from usual chicken curry then this would be one of the best… you can have this chicken as it as a meal by serving chicken with sauce or just mix both and form a gravy and have it with bread , naan , roti and even rice..I served my family with persian saffron rice which I will post the recipe soon.

You can also add the preferred vegetables like asparagus ,broccoli to it I have added carrots that goes well with this sauce.. Celery is also added to it  that gives a mild flavour but its optional… The method is very simple we just shallow frying the chicken then we cook them in a broth with veggies.then a traditional white sauce is made and mixed with chicken broth.. Normally the white is made with milk but for a change its made with the broth we prepare with chicken which has all flavours of chicken… Egg yolk and cream mixture is also added at last to give a more creamier texture..

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Chicken Fricassee ~ A Classic french stew

Chicken Fricassee is a classic french stew where large cut chicken pieces are braised and cooked with vegetables and served with traditional white sauce.

Course

side dish

Cuisine

French cuisine

Prep Time

20 minutes

Cook Time

30 minutes

Servings

person

Ingredients

• 1 kg chicken with bones
• 2 tbsp butter
• 1 tbsp oil
• 2 tbsp pepper powder
• salt to raste
• 6 greenchilli chopped
• 1 1/2 tbsp garlic chopped
• 1 onion sliced
• 1 large carrot
• 2 tbsp celery
• 5 cup water

To prepare sauce

• 3 tbsp butter
• 3 tbsp maida
• 2 egg yolk
• 3 tbsp fresh cream
• 1 tsp lemon juice

Course side dish Cuisine French cuisine Prep Time 20 minutes Cook Time 30 minutes Servings person Ingredients 1 kg chicken with bones 2 tbsp butter 1 tbsp oil 2 tbsp pepper powder salt to raste 6 greenchilli chopped 1 1/2 tbsp garlic chopped 1 onion sliced 1 large carrot 2 tbsp celery 5 cup water To prepare sauce 3 tbsp butter 3 tbsp maida 2 egg yolk 3 tbsp fresh cream 1 tsp lemon juice

Instructions

1. Marinate the chicken with 1 tbsp pepper powder and salt for half n hour
2. In a pan add oil and butter then shallow fry them till 3/4th done ...remove and keep them side
3. In the same oil add garlic , onion , greenchilli then add celery and carrots cook them for while then add 5 cups of water and boil it then add the chicken pieces and allow to cook till done.
4. Then strain the broth ans keep aside.
5. In a separate pan add butter when its melted add maida / flour cook till aroma comes then add the broth and mix it well.
6. Mix together egg yolk and cream then add to the sauce mix it and bo it for 1 minute and switch off the gas..
7. Either you can add the chicken pieces to the sauce or serve the sauce by pouring on top of chicken.

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