Hookery Cookery Home > Chicken Recipes > Chicken Fricassee Serves 4-6
Description/Notes:
Poached chicken in a cream and lemon sauce; equally delicious as a filling for vol-au-vaunts, chicken pies, pancakes or served on a bed of rice
Ingredients:
Cooking Instructions:
- Place the chicken in a large pan, then add the water, peppercorns and seasoning
- Add the vegetables to the pan then bring to a simmer
- Cook slowly for about 40 minutes or until chicken is tender
- Remove the chicken from the pan and set aside
- Strain the stock, reserving three quarters of a pint (450ml) for the sauce
- Lift the chicken meat from the bone, discard the skin, then arrange meat in a hot dish
- Melt the butte of margarine in a small pan, stir in the flour, and cook for half a minute
- Remove from the heat and stir in the stock
- Bring to a simmer while stirring continuously to form a smooth sauce
- Cook gently for about 5 minutes
- Put the egg yolk and cream into a small basin and mix
- Stir in a little of the hot sauce, blend well and return to the pan
- Remove the pan from the heat, stir in the lemon juice, then season to taste
- Spoon over the chicken and mix in
- Sprinkle with chopped parsley and garnish with slices of lemon
- Serve with boiled rice