Fricassée de Poulet à la Crème
Chicken fricassee differs from sauté as the pieces of poultry are cooked directly in the sauce. Here, the chicken simmers in a rich sauce made with fresh cream, white wine and thyme. A classic that never gets old!
Ingredients
- 2 small chickens
- 60 g butter
- 2 onions
- 1 sprig of thyme
- Salt and pepper
- 400 g crème fraîche
- 1 dl white wine
- 2 eggs
- 30 g flour
- 4 spoonfuls of water
Instructions
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Cut the chicken into pieces.
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Melt the butter in a frying pan; add the chicken pieces, sliced onions and thyme, season with salt and pepper. Cook covered over moderate heat.
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When the pieces are almost cooked, sprinkle with the flour, after removing the thyme. Stir. Add the white wine and water, then 100 g of cream. Simmer gently for 5 minutes.
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Add another 200 g of cream. Stir gently; the sauce should now be smooth and coat the spoon well. Simmer for a further 30 minutes, taste and adjust seasoning if necessary.
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Mix the remaining cream and egg yolks in a bowl, then add to the sauce in the cooking pan, off the heat, after removing the chicken pieces, which will be placed in a warm dish and generously poured over with this delicious sauce.
Notes
Committed to this collection by the hand of Hunter.
