Old-fashioned Chicken Fricasse with Wine-flavored Cream Sauce, Onions, and Mushrooms
- 2½ to 3 lbs of cut-up frying chicken
- 1 thinly sliced onion, carrot, and celery stalk
- 4 Tb butter
- ½ tsp salt
- 1/8 tsp white pepper
- 3 Tb flour
- 3 cups boiling white chicken stock, white stock, or canned chicken bouillon
- 1 cup dry white wine or 2/3 cup dry white vermouth
- 16 to 20 white-braised onions
- ½ lb. fresh mushrooms stewed in butter, lemon juice, and water
- 2 egg yolks
- ½ cup whipping cream
- Salt and white pepper
- Drops of lemon juice
- Pinch of nutmeg
- 1 to 2 Tb softened butter
- Sprigs of fresh parsley
- A heavy, 10-inch, fireproof casserole or electric skillet
- A 2-quart mixing bowl
- A wire whip
- A wooden spoon
- A clean casserole
- Produce
- Braised onions, white (16)
- Mushrooms, fresh (1/2 lb.)
- Onion (1)
- Parsley, fresh (1 Sprigs)
- Meat
- Frying chicken (2 1/2 lbs)
- Canned Goods
- Chicken stock, white (3 cups)
- Cooking & Baking
- Flour (3 Tb)
- Nutmeg (1 Pinch)
- Salt (1/2 tsp)
- Salt and white pepper (1)
- White pepper (1/8 tsp)
- Drinks
- Lemon juice (1 Drops)
- Dairy
- Butter (5 Tb)
- Whipping cream (1/2 cup)
- Refrigerated
- Egg yolks (2)
- Frozen
- Clean casserole (1)
- Desserts
- Wire whip (1)
- Beer, Wine & Liquor
- White wine or, dry (1 cup)
- Other
- A heavy, 10-inch, fireproof casserole or electric skillet
- A 2-quart mixing bowl
- A wooden spoon
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published August 11, 2012 (6 months ago).
31 people saved this recipe.
