FRICASSEE DE VOLAILE CLASSICAL RECIPE

 Fricassee is a traditional French stew usually made with chicken. What distinguish fricassee primarily is that it is prepared slightly differently from the usual technique for braising meats. The different is that with a fricassee, the meat isn't browned before the braising liquid is added. instead, when making a Fricassee, the meat is cook in oil or fat but at a lower temperature, so that the meat stays white. Therefore, a classic Fricassee is ready a white stew

INGREDIENTS

600 gms        Chicken

2     no.          Turned carrots

3     no.          Mushroom

2     no.          Turned zucchini

200 ml           Chicken Veloute

20   ml           Cream

5     ml           Butter

3     gms        Parsley

seasoning      Salt and white pepper

1     no.          Egg yolk

10   gms        Onion

1     tbsp        Oil

METHOD

1. Marinate chicken with salt, White pepper and oil

2. Sauté chicken in oil and butter (Do not give colour) and add white wine and stock and reduce

3. Heat butter in a pan and add onion, sauté till translucent

4. Add sliced mushroom and the turned vegetables sauté for 2-3 min

5. Stir in the volute sauce and add chicken, slowly cook for 8-10 min until veg and chicken are cooked

6. Sprinkle chopped parsley

7. Enjoy hot