Imported from YouTube
Chicken Fricassee
A classic chicken fricassee with crisp-skinned chicken, mushrooms, shallots, cream, wine, and a rich stock-based sauce. Egg yolks, reduced cream, and collagen from the stock help thicken the sauce, while the chicken is re-crisped under the grill before serving.
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Ingredients
- Chicken (Pieces and quantity are not specified in the source; chicken is seared, braised, and re-crisped under the grill.)
- Chicken bones (Used to provide collagen for the stock and sauce; quantity is not specified.)
- Onion trim (Added to the stock.)
- Chicken stock (The source shows True Foods golden chicken stock; quantity is not specified.)
- Mushroom stems (Removed from the mushrooms and added to the stock.)
- Thyme (Added to the stock.)
- Bay leaf (Added to the stock.)
- Dried porcini mushrooms (Added to the stock.)
- Shallots (Roughly chopped.)
- Butter (Used with the shallots and later for browning and glazing the chicken.)
- Mushrooms (Fresh mushrooms; type and quantity are not specified.)
- Cream (Reduced gently; the source warns that cream and milk can scorch.)
- Wine (Added to deglaze and clean the fond from the base of the pan; type and quantity are not specified.)
- 2 Eggs (Used to thicken the sauce; the transcript says two eggs, though the context indicates yolks.)
- Dijon mustard (Added to the sauce.)
- Black pepper (A generous amount, according to the spoken description.)
- Tarragon (Added near the end of cooking.)
- Salt (Used to season the chicken skin; quantity is not specified.)
Steps
- 1
Add the onion trim and mushroom stems to a stockpot with the chicken stock, thyme, bay leaf, and dried porcini mushrooms.
- 2
Simmer the stock for approximately 10–15 minutes. The source also refers to the stock after about 20 minutes as rich and intense.
- 3
Prepare the mushrooms by removing their stems, then roughly chop the shallots.
- 4
In an enamel pan, sear the chicken until it develops the desired golden color. The source does not specify the heat level, timing, or whether the chicken is seared skin-side down.
- 5
Add the chopped shallots and butter to the pan. Cover with a lid and turn the heat right down so the contents steam and help release the fond from the pan.
- 6
Add the fresh mushrooms and turn the heat up.
- 7
Add the cream and reduce it over fairly low heat, allowing its natural sugars to concentrate. Keep the heat low because cream and milk can scorch.
- 8
Add the wine to deglaze the pan, scraping up the fond from the base. Continue until the cream has reduced and changed color.
- 9
Return the chicken to the pan and ladle in the prepared stock.
- 10
Make a quick cartouche and place it over the chicken and sauce. Continue cooking for approximately 20 minutes.
- 11
Remove the chicken once it has cooked through. The source notes that it will have lost some of its crispiness during cooking.
- 12
Add butter to a separate pan and place the chicken under the grill to re-crisp it. As it crisps, continue glazing it with the brown butter and stock.
- 13
Add the reduced cream back to the sauce and bring it to the boil.
- 14
Add the two eggs to thicken the sauce, then add the Dijon mustard and incorporate the mixture back into the sauce.
- 15
Season the sauce with black pepper and add a little tarragon.
- 16
Reheat the chicken in the sauce or alongside it, and season the chicken skin with salt before serving.
Notes
The source does not provide quantities for most ingredients, the chicken cut or weight, exact temperatures, or detailed doneness cues. It refers to egg yolks as the thickener but says “two eggs” in the transcript. Use care when reducing cream, as the source specifically warns that cream and milk can scorch.
Nutrition per serving
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