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Old-fashioned Chicken Fricasse With Wine-flavored Cream Sauce, Onions, And Mushrooms

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Old-fashioned Chicken Fricasse With Wine-flavored Cream Sauce, Onions, And Mushrooms

Ingredients

  • 2½ to 3 lbs of cut-up frying chicken
  • 1 thinly sliced onion, carrot, and celery stalk
  • 4 tb butter
  • ½ tsp salt
  • 1/8 tsp white pepper
  • 3 tb flour
  • 3 cups boiling white chicken stock, white stock, or canned chicken bouillon
  • 1 cup dry white wine or 2/3 cup dry white vermouth
  • 16 to 20 white-braised onions
  • ½ lb. fresh mushrooms stewed in butter, lemon juice, and water
  • 2 egg yolks
  • ½ cup whipping cream
  • salt and white pepper
  • drops of lemon juice
  • pinch of nutmeg
  • 1 to 2 tb softened butter
  • sprigs of fresh parsley
  • a heavy, 10-inch, fireproof casserole or electric skillet
  • a 2-quart mixing bowl
  • a wire whip
  • a wooden spoon
  • a clean casserole
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