Fricassee of Chicken a La Berrichonne
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photo by nitko
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![photo by nitko](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/41/28/64/picHP5hnT.jpg)
![photo by nitko](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/41/28/64/picFX3Zk3.jpg)
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Yields:
-
5 portions
- Serves:
- 5
ingredients
- 500 g chicken
- 350 g carrots
- 50 g butter
- 1 cup stock (chicken)
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon clove
- 1 bay leaf
- 1⁄4 teaspoon sage
- 2 egg yolks
- 1⁄8 teaspoon caster sugar (superfine)
- 3⁄4 cup heavy cream
- 1 tablespoon vinegar (white wine or cider)
- 10 g fresh parsley leaves
- 5 g salt
- 2 g pepper
directions
- Cut the chicken into 2 inches pieces. Brown carrots cut into 1 cm large pieces on butter In a pan.
- Drain them and than brown chicken in same butter. Add 1 cup chicken stock, the carrots a “bouquet garni” (thyme, sage, cloves, bay leaf), some salt and pepper. Bring to the boil, reduce the heat, cover the pan and cook gently for 45 minutes.
- Remove the chicken pieces and keep them hot.
- Mix 2 egg yolks with a pinch of caster (superfine) sugar and 200 g double (heavy) cream, 1 tablespoon white wine vinegar, and a few drops of a chicken stock.
- Pour into the pan and mix with the pan juices. Heat it without boiling (not over 74°C) so that sauce thickens a little.
- Serve the chicken coated with the sauce and sprinkled with chopped parsley.
Questions & Replies
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RECIPE SUBMITTED BY
nitko
Croatia