Chicken Fricassée
Classic French braise: crisp-skinned chicken simmered in a mushroom-stock cream sauce, finished with an egg-yolk liaison and brown butter.
| 1 chicken carcass & wing tips, chopped | Brown carcass & wing tips | Add skins & mushroom stems | Add stock, porcini, herbs, garlic | Simmer 10-15 min, then strain | Add stock, cover, simmer 20 min | Remove chicken, stir in cream | Temper, stir into sauce off heat | Brown butter, brush, grill chicken | Return chicken to sauce, season | Add parsley, serve |
| shallot skins (from 4 shallots) | ||||||||||
| button mushroom stems (from 200 g mushrooms) | ||||||||||
| 800 ml chicken stock | ||||||||||
| 20 g dried porcini | ||||||||||
| 1 fresh bay leaf | ||||||||||
| 3 sprigs thyme | ||||||||||
| 2 garlic cloves | ||||||||||
| 1 whole chicken, in 8 pieces, bone-in, skin on | Sear chicken skin-down, 5 min | Sweat shallots in butter | Fry sliced mushroom caps | Add wine, reduce by two thirds | ||||||
| fine salt, for the skin | ||||||||||
| 2 tbsp olive oil | ||||||||||
| 25 g unsalted butter | ||||||||||
| 4 banana shallots, finely sliced | ||||||||||
| button mushroom caps (from 200 g mushrooms), sliced | ||||||||||
| 120 ml white wine | ||||||||||
| 150 ml double cream | Reduce cream by a third | |||||||||
| 2 egg yolks | Whisk yolks, mustard & lemon | |||||||||
| 10 g dijon mustard | ||||||||||
| juice of 1/2 lemon | ||||||||||
| 100 g unsalted butter (for brown butter) | ||||||||||
| salt & pepper, to taste | ||||||||||
| a handful of parsley, chopped |
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