Chicken Fricassee with White Wine

By corlear

Fricassée de Poulet au Chablis

Ingredients

• a small roasting chicken
• salt
• pepper
• butter
• 1 tablespoon flour
• 1 clove of garlic, crushed
• 1 cup dry white wine, preferably Chablis
• 1 cup chicken stock
• 4 or 5 mushrooms + a few for garnish, if desired
• 2 shallots, chopped
• bouquet garni
• 2 egg yolks
• 3 tablespoons heavy cream
• 1 tablespoon sweet butter
• juice of 1 small lemon

Preparation

Step 1

Cut a small roasting chicken into serving pieces, season with salt and pepper, and cook them in hot butter in a saucepan broad enough to hold them in one layer. Turn the pieces to brown them lightly on both sides. Sprinkle the chicken with 1 tablespoon flour and add 1 clove of garlic, crushed. Moisten with 1 cup dry white wine, preferably Chablis, 1 cup chicken stock, and a little mushroom liquor obtained by boiling 4 or 5 mushrooms for about 5 minutes in a very small amount of water. The pieces of chicken should just be covered with these liquids. Add 2 shallots, chopped, and a bouquet garni. Cover, and cook in a moderate oven (350°F) for about 30 minutes, or until the chicken is tender.

Arrange the pieces of chicken on a deep serving dish and keep hot. Reduce the sauce to about half on a hot fire and thicken it, off the fire, with 2 egg yolks beaten with 3 tablespoons heavy cream and 1 tablespoon sweet butter. Add the juice of 1 small lemon and a few cooked mushrooms. Reheat, taste for seasoning and strain the sauce over the chicken.