Chicken fricassee
Chicken, carrots and mushrooms in a creamy sauce thickened with egg yolks.
Active time35 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 150 g carrots
- 200 g button mushrooms
- 30 g butter
- 200 ml pouring cream
- 2 eggs
- 1000 g chicken pieces
- 500 ml water
- 30 g wheat flour
Preparation
Clean and thinly slice the mushrooms. Peel the carrots and cut them into thin rounds.
150 g carrots200 g button mushrooms- knife
Melt the butter in a casserole dish and fry the chicken for 5 minutes without browning it. Add the vegetables and flour, stir for 2 minutes, then gradually pour in the 500 ml of water.
30 g butter1000 g chicken pieces500 ml water30 g wheat flour- casserole dish
Cover and simmer for 40 minutes, until the centre reaches 75 °C and stays at that temperature for 30 seconds.
- casserole dish
- thermometer
Separate the eggs and mix the yolks with the cream; keep the whites for another use. Whisk in a ladleful of hot sauce, then pour the mixture back into the casserole dish. Heat gently, stirring, until it reaches 82 °C, without boiling, then serve.
200 ml pouring cream2 eggs- bowl
- whisk
- thermometer
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration