Cooking Recipe Chicken Fricassee (Huhnerfrikassee)
Recipe Ingredients
Directions
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.