| chicken Fricassee (fricassée De Poulet) 2 Medium Carrots, Sliced
1 Medium Onion, Sliced
1 Stalk Celery, Sliced
4 Tablespoons Butter Or Margarine
1 (2 1/2 To 3 Pound) Broiler-fryer Chicken, Cut Up
2 Cups Water
1 Cup Dry White Wine
2 Tablespoons Instant Chicken Bouillon
1/2 Teaspoon Salt
2 Bouquets Garni
16 Small White Onions
2 Tablespoons Butter Or Margarine
8 Ounces Fresh Mushrooms, Sliced
1 Tablespoon Lemon Juice
2 Egg Yolks
1/2 Cup Whipping Cream
2 Tablespoons Minced Parsley
hot Cooked Rice Or Noodles cook And Stir Carrots, Sliced Onion And Celery In 4 Tablespoons Butter In Dutch Oven Until Onions Are Tender; Push To Side. Add Chicken; Cook Uncovered Until Light Brown, About 10 Minutes. add Water, 1/2 Cup Of The Wine, Bouillon, Salt And 1 Bouquet Garni. Heat To Boiling; Reduce Heat. Cover And Simmer Until Thickest Pieces Of Chicken Are Done, About 40 Minutes. heat Onions, 2 Tablespoons Butter, Remaining Wine And 1 Bouquet Garni To Boiling; Reduce Heat. Cover And Simmer Until Onions Are Tender, About 25 Minutes. remove Chicken And Onions To Warm Platter With Slotted Spoon. Strain Bouillon And Onion Liquid Together; Discard Bouquets Garni, Carrots, Onion And Celery Slices. Skim Fat. Add Mushrooms And Lemon Juice And Heat To Boiling; Reduce Heat. Simmer Uncovered Until Reduced To 2 1/2 Cups. mix Egg Yolks And Whipping Cream. Beat 1 Cup Hot Broth By Tablespoonsful Into Whipping Cream Mixture. Beat In Remaining Broth. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute: Pour Over Chicken And Onions. Sprinkle With Parsley. serve With Rice Or Hot Buttered Noodles. yields 6 To 8 Servings. |
