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1
Preliminary cooking in butter
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2
Dry the chicken thoroughly in a towel.
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3
Cook the vegetables slowly in the butter for about 5 minutes, or until they are almost tender but not browned (260 degrees for an electric skillet).
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4
Push them to one side.
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5
Raise heat slightly (290 degrees), and add the chicken.
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6
Turn it every minute for 3 or 4 minutes until the meat has stiffened slightly, without coloring to more than a light golden yellow.
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7
Lower heat (260 for an electric skillet), cover, and cook very slowly for 10 minutes, turning the chicken once.
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8
It should swell slightly, stiffen more, but not deepen in color.
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9
Adding the flour
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10
Sprinkle salt, pepper, and flour on all sides of the chicken, turning and rolling each piece to coat the flour with the cooking butter.
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11
Cover and continue cooking slowly for 4 minutes, turning it once.
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12
Simmering in stock and wine
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13
Remove from heat and pour in the boiling liquid, shaking casserole to blend the liquid and flour.
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14
Add the wine, the herb bouquet, and more stock, or water, so the liquid just covers the chicken.
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15
Bring to the simmer.
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16
Taste for seasoning, and salt lightly if necessary.
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17
Cover and maintain at a slow simmer for 25 to 30 minutes (180 to 190 degrees for an electric skillet).
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18
The chicken is done when the drumsticks are tender if pinched and the chicken juices run clear yellow when the meat is pricked with a fork.
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19
When done, remove the chicken to a side dish.
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20
The sauce
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21
While the chicken is cooking, prepare the onions and mushrooms.
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22
Add their cooking juices to the chicken cooking sauce in the next step.
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23
Simmer the cooking liquid in the casserole for 2 to 3 minutes, skimming off fat.
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24
Then raise heat and boil rapidly, stirring frequently, until the sauce reduces and thickens enough to coat a spoon nicely.
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25
Correct seasoning.
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26
You should have 2 to 2 1/2 cups.
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27
Blend the egg yolks and cream in the mixing bowl with a wire whip.
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28
Continue beating, and add the hot sauce by small tablespoonfuls until about a cupful has gone in.
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29
Beat in the rest of the sauce in a thin stream.
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30
Pour the sauce back into the casserole, or into an enameled or stainless steel saucepan (do not use aluminum).
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31
Set over moderately high heat and, stirring constantly, reach all over the bottom and sides of the casserole, until the sauce comes to a boil.
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32
Boil for 1 minute, stirring.
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33
Correct seasoning, adding drops of lemon juice to taste, and a pinch of nutmeg.
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34
Strain the sauce through a fine sieve.
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35
Final assembly
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36
Arrange the chicken, and the onion and mushroom garniture, in the casserole.
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37
Pour the sauce over it.
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38
Except for reheating, and the final buttering of the sauce, the dish is now ready and can wait indefinitely.
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39
To prevent a skin from forming over the sauce, spoon over it a film of cream, stock, or milk.
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40
Set it aside uncovered.
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41
Reheating and serving
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42
Set casserole over moderate heat and bring to the simmer.
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43
Cover and simmer very slowly for 5 minutes, or until the chicken is hot through, basting it frequently with the sauce.
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44
Off heat and just before serving, tilt casserole, add enrichment butter, and baste the chicken with the sauce until the butter has absorbed into it.
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45
Serve the chicken from the casserole; or arrange it with the onions and mushrooms on a hot platter, surrounded with rice or noodles, and covered with the sauce.
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46
Decorate with sprigs of fresh parsley.
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47
VARIATIONS
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48
Fricasse de Poulet a lIndienne (Curry Sauce)
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49
1 to 2 Tb fragrant curry powder
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50
After the chicken has had its preliminary turning of 5 minutes in butter, blend in the curry powder.
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51
Cover, and proceed with the to-minute cooking period.
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52
Then continue with the recipe.
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53
Fricassee de Poulet au Paprika (Paprika Sauce)
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54
1 1/2 Tb fresh-smelling and fragrant paprika ( 1/2 Tb more paprika, if necessary)
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55
After the chicken has had its preliminary turning of 5 minutes in butter, blend in the paprika.
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56
Cover, and proceed with the to-minute cooking period.
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57
Then continue with the recipe.
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58
After completing the sauce, stir in more paprika if the sauce needs color.
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59
It should be a creamy pink.
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60
Fricassee de Poulet a lEstragon (Tarragon Sauce)
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61
4 or 5 sprigs fresh tarragon or 2 tsp dried tarragon
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62
2 Tb fresh minced tarragon or parsley
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63
Add the tarragon to the wine and stock for the simmering of the chicken.
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64
Stir fresh tarragon or parsley into the finished sauce.
