Wonderful and Inviting Chicken Fricassee and Its Rice Pilaf

This wonderful recipe is from Chef Patrick Raux and was published in the City Times. It does look very inviting and tempting and I have a feeling it's good!

• Ready In: 2 hrs 10 mins
• Serves: 6-8

Ingredients

• 1  big chicken, cut into pieces
• 1  kg long grain rice
• 250  g mushrooms (Champignons de Paris)
• 10  small onions (grelots)
•  butter
• 2  tablespoons sour cream
•  salt
•  pepper
•  lemon juice
•  bouquet garni

Directions

1. Firstly, start off by cleaning and cutting the chicken into pieces.
2. Then, place the chicken carcass in a stewing pan.
3. Bring to boiling point until you get a broth.
4. Lowe flame and simmer.
5. Keep warm for 15 minutes or more.
6. Sear 4 chicken legs in butter.
7. Add the chicken broth.
8. Cover for 20 minutes.
9. Remove the pieces.
10. Stir the sauce until it boils.
11. Add sour cream.
12. Place in a pot.
13. Garnish with chopped sliced mushrooms cooked in hot boiled water with salt, butter and lemon juice.
14. Add small peeled onions as well.
15. Now, get onto making the rice.
16. For the rice, first of all, boil it.
17. Sauté until golden.
18. Add chopped onions and 2 tablespoons of butter.
19. Add a cup of water to the chicken broth for 1 volume and rice and a bouquet garni.
20. Continue to boil covered.
21. Cook rice pilaf in the oven at 200C for 16-18 minutes.
22. Pour the gravy over the chicken.
23. Garnish with fresh chopped parsley and serve hot!