ID:756
Recipe Name:Chicken Fricassee (Huhnerfrikassee)
Name:
Email:
Date: December 1,2009
Category: Poultry
Category: Poultry
Nationality: German
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Number of servings: 4
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
1 stewing chicken
1 cold water
1 salt
1 leek
1 celery stalk
1 carrot
1 whole clove
1 bay leaf
1 sm onion,cut in half
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Right Ingredients:
1 sm can button mushrooms,drained
1/3 c butter
1/4 c all purpose flour
1 pn nutmeg,Ground
1 t worcestershire sauce
1 dry white wine,german
1 t lemon juice
1 sm can of peas,drained
1 egg yolk
6 T whipping cream
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| Cooking
Instructions: |
Instructions: 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. 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.
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| Serving Suggestion: |
Serve hot with rice.
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
4
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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