Chicken Fricassee With Cream

Course:

Main Dish

Recipe's Ingredients

80 g butter
150 g chipolini onions, peeled
250 g wild mushrooms ( or white mushrooms) cut into 1 centimeter squares or cubes
100 g common mushrooms, thinly sliced
60 ml dry white wine
300 ml chicken stock

Recipe preparation steps
1

Preheat oven to 80°C. Preheat serving plates.
2

Season chicken pieces with pepper and salt. Using a high-sided frying pan large enough to hold the chicken in a single layer, melt 40 grams butter over medium-high heat. Place the chicken pieces in the hot pan and brown. Reserve in oven.
3

Add the onions to hot fat and brown. When browned, save with chicken pieces. Discard the fat in the frying pan.
4

Place the frying pan over medium-low heat and add the remaining 35 grams of butter. Add the wild mushrooms, cover, and cook, stirring frequently, until the mushrooms are cooked. Reserve in the oven.
5

Add the shallot and the sliced mushrooms to the pan. Cook for a couple of minutes. Add the wine and cook until reduced. Add the chicken stock and bring to a boil. Return the chicken and onions to the pan along with the sprig of thyme. Cover and cook until the chicken is done. Remove the pieces as each is done and reserve in oven. Remove the onions when cooked.
6

Uncover the pan, increase the heat and reduce the liquid. Purée the liquid in a blender and strain back into the pan. Add and cook a bit more. Adjust the seasoning.
7

Temper the egg yolk with a bit of the hot sauce . Combine the mixture with the sauce and whisk until the sauce starts to thicken. Stir in the verjus and cooked wild mushrooms.
8

Divide chicken and onions among warm serving dishes. Top with sauce.
Ready !

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