Chicken Fricassee
A tender, velvety chicken stew finished with a bright lemon-cream liaison and fresh herbs; comforting but light, with gently browned chicken and an herbaceous sauce. The sauce is thickened with a simple roux and enriched with egg yolk for silkiness.
3 lb chicken, bone-in, skin-on, cut into 6-8 pieces
1 tsp salt
½ tsp black pepper, freshly ground
4 tbsp butter
2 tbsp olive oil
1 onion, medium, thinly sliced
2 carrot, medium, cut into 1/4-inch rounds
2 stalk celery, thinly sliced
3 clove garlic, minced
8 oz mushroom, cremini or button, sliced
3 tbsp all-purpose flour
½ cup dry white wine
2 cup chicken stock, preferably low-sodium
1 bay leaf
2 sprig thyme, plus extra for garnish
½ cup heavy cream
1 egg yolk
2 tbsp lemon juice, freshly squeezed
½ cup frozen peas, thawed
¼ bunch parsley, finely chopped
0 pinch black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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