Chicken fricassee (huhnerfrikassee)
Yield: 4 servings
Ingredients:
- 1 Stewing chicken 1/3 c Butter Cold water 1/4 c All purpose flour Salt pn Ground nutmeg
- 1 Leek 1 ts Worcestershire sauce
- 1 Celery stalk Dry white wine German
- 1 Carrot 1 ts Lemon juice
- 1 Whole clove 1 sm Can of peas drained
- 1 Bay leaf 1 Egg yolk
- 1 sm Onion cut in half 6 tb Whipping cream
- 1 sm Can button mushrooms
Instructions:
drained Cut chicken into pieces. Place chicken in a deep saucepan; cover with cold water. Add salt leek celery carrot whole clove bay leaf and onion. Bring to boil; reduce heat. Simmer 1 to 2 hours depending on size and tenderness of chicken. When joints linking thigh portions to main body move easily and seem flexable chicken will be done. Remove chicken from cooking liquid; cool slightly. Remove skin and fat; cut flesh from bones in large pieces. Strain liquid. Cut mushrooms into thin slices. Sautee in a small amount of butter in a medium skillet. Melt butter in a large skillet. Stir in flour. Cook stirring constantly until light golden brown about 3 minutes. Add a small amount of hot cooking liquid and season with salt nutmeg Worcestershire sauce wine and lemon juice. Place chicken pieces sauteed mushrooms and peas in sauce; warm gently over low heat. When all ingredients are hot turn off heat. Let stand 3 to 4 minutes. Before serving blend egg yolk and whipping cream in a small bowl. Stir egg yolk mixture into sauce to make it smooth and rich. Serve hot with rice.
