Recipe for chicken fricassee:
This classic French sunday dinner is fantastic and there are as many ways to make it as there are French mom's doing it. 6 slices of bacon chopped and cooked. 4 chicken thighs pan seared in bacon fat and 2 TBS of butter skin side down first. Deglaze pan with chicken stock or white wine and saute 11/2 cups each celery, carrots and onion with 4 garlic cloves. Add 1 TBS each salt and pepper. Then season with 1 tps each rosemary, thyme, sage. Add 3 cups chicken stock. Drop in chicken and bacon and cook 25 minutes to 165 internal on chicken. Temper 2 egg yokes and a cup of heavy cream with hot stock for a thick cream sauce base. You need to temper the cream sauce base to not cook the eggs. Add 1/2 tsp of poppy seeds and nutmeg. Taste and re-season with S&P. Serve over rice, pasta, egg noodles or eat as a stew!
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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