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Chicken Fricassee (Huhnerfrikassee)

A home-style Chicken Fricassee (Huhnerfrikassee) made with Butter, All Purpose Flour, and Whipping Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 1/4 cup
• 6 tbsp

Method (preview)

1. 1

   Cut chicken into pieces.

2. 2

   Place chicken in a deep saucepan; cover with cold water.

3. 3

   Add salt, leek, celery, carrot, whole clove, bay leaf and onion.

4. 4

   Bring to boil; reduce heat.

5. 5

   Simmer 1 to 2 hours, depending on size and tenderness of chicken.

6. 6

   When joints linking thigh portions to main body move easily and seem flexable, chicken will be done.

7. 7

   Remove chicken from cooking liquid; cool slightly.

8. 8

   Remove skin and fat; cut flesh from bones in large pieces.

9. 9

   Strain liquid.

10. 10

    Cut mushrooms into thin slices.

11. 11

    Sautee in a small amount of butter in a medium skillet.

12. 12

    Melt butter in a large skillet.

13. 13

    Stir in flour.

14. 14

    Cook, stirring constantly, until light golden brown, about 3 minutes.

15. 15

    Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice.

16. 16

    Place chicken pieces, sauteed mushrooms and peas in sauce; warm gently over low heat.

17. 17

    When all ingredients are hot, turn off heat.

18. 18

    Let stand 3 to 4 minutes.

19. 19

    Before serving, blend egg yolk and whipping cream in a small bowl.

20. 20

    Stir egg yolk mixture into sauce to make it smooth and rich.

21. 21

    Serve hot with rice.