I found this recipe in Larousse Gastromomique book and decided to make it this Sunday. It is classical France fricassee recipe, very tender in taste, but has its character. Everyone was very satisfied, so I decided to share it with you.
Finely slice a carrot, a leek and an onion. Cut up a chicken of about 2kg into pieces. Put the vegetables, a bouquet of parsley and the chicken bones and skin into a pot. Add 300ml water and simmer for 30 minutes to obtain chicken stock.
Meanwhile cut 2 carrots in round slices and chop 4 shallots and 2 garlic cloves.
In another pot brown the remaining chicken pieces in 2 tablespoons lard (shortening) over a brisk heat.
Take these out and put in the carrot slices and the chopped shallots and garlic. Reduce the heat and lightly brown for 10 minutes.
Put the chicken pieces back into the pot. Sprinkle with 1 tablespoon flour and stir.
Pour over the chicken stock – there should be about 100ml after reduction with the same quantity of Riesling. Season it with salt and pepper, little grated nutmeg and dried thyme.
Cook for about 90 minutes (depending on the age of chicken).
Take out the chicken pieces and place them on a warm dish. Thicken the sauce away from the heat with an egg yolk thinned with 100ml single cream.
Finally, add the juice of lemon and 2 teaspoons sloe brandy. Pour the sauce over the chicken in its pot and serve.