8/9/2019 Fricasse de Poulet L Ancienne de Julia Child
1/3
Fricasse de poulet Lancienne pginas 258 a 261[Old-fachioned
Chicken Fricasse with Wine-flavored Crea !a"ce# Onions# and
$"shroos%
For this traditional !"nda& dinner dish# which is not
diffic"lt to e'ec"te# the chicken pieces are t"rned in hot("tter#
sprinkled with flo"r and seasonings# then siered in wine and White
sotck) *he sa"ce is ared"ction of the cooking li+"id# enriched with
crea and egg &olks) ,raised onions and "shrooscopan& the
chicken) ncl"de also steaed rice or risotto, pages 52. or 5/2# or
("ttered noodles) f &o"want other vegeta(les# ("tteres pe0s or
asparg"s tips a& serve as a garnish)
W !344!*O!!erve a chilled# fairl& f"ll-(odied White ,"rg"nd
Ctes " 7hne# or ,ordea"'-4raves)
For 4 to 6 people
Preliminary cooking in butter
2 92 to / l(s) of c"t-"p fr&ing chicken r& the chicken
thoro"ghl& in a towel)
: heav to-inch# fireproof casserole or eletric skillet)
1 thinl& sliced onion# carrot# and celer& stalk); *(
("tter
Cook the vegeta(les slowl& in the ("tter for a(o"t 5
in"tes# or "ntilthe& are alost tender ("t not(rowned )
?"shthe to one side) 7aise heat slightl& #and add the chicken)
*"rn it ever& in"te for / or ;in"tes "ntil the eat hs stiffened
slightl witho"tcoloring to ore than a light golden &ellow)
@ower heat # cover# andcook ver& slowl& for 1= in"tes#
t"rning the chickenonce) t sho"ld swell slightl stiffen ore# ("t
notdeepen in color)
Adding the lour
92 tsp salt98 tsp White pepper/ *( flo"r
!prinkle salt# pepper# and flo"r on all slides of thechicken#
t"rning and 7olling each piece to coat theflo"r with the cooking
(etter) Cover and contin"ecooking slowl& for ; in"tes# t"rning
it once)
!immering in stock and "ine
/ c"ps (oiling White chicken stock# White stock# orcanned
chicken (o"illon)1 c"p dr& whit wine or A9/ c"p dr& White
vero"th: sall her( (o"+"etB 2 parsle& springs# 9/ (a&
leafand 198 tsp th&e tied in washed cheesecloth
7eove fro heat and po"r in the (oiling li+"id#shaking casserole
to (lend the li+"id and flo"r) :ddthe wine# the wer( (o"+"et# and
ore stock# orwater# so tge li+"id "st covers the chicken) ,ring
tothe sier) *aste for seasoning# and salt lightl&
Fnecessar&)
Cover and aintain at a slow sier for 25 to /=
in"tes )*he chicken is done when the (r"sticks aretender if
pinched and the chicken D"ices r"n clear&ellow when the eat is
pricked with a fork) Whendone# reove the chicken to a side
dish)
8/9/2019 Fricasse de Poulet L Ancienne de Julia Child
2/3
#nion and mushroom garniture
16 to 2= white-(raised onions# page ;8192 l() fresh "shroos
stewed in ("tter# leonD"ice# and water# page 511
While the chicken is cooking# prepare the onionsand "shroos) :dd
their cooking D"ices to thechicken cooking sa"ce in the ne't
step)
$he sauce
2 eggs &olks92 c"p whipping crea: 2-+"art i'ing (owl
: wire whip
!ier the cooking li+"id in the casserole for 2 to /in"tes#
skiing off fat) *he raise heat and (oilrapidl stirring fre+"entl
"ntil the sa"ce red"cesand chickens eno"gh to coat a spoon
nicel&)Correct seasoning) Eo" sho"ld have 2 to 292 c"ps)
,lend the egg &olks and crea in the i'ing (owlwith a wire
whip) Contin"e (eating# and add the hotsa"ce (& sall
ta(lespoonf"ls "ntil a(o"t a c"pf"l
hs gone in) ,eat in the resto f the sa"ce in a thinstrea)
: wooden spoon ?o"r the sa"ce (ack into the casserole# or into
naenaeled or stainless steel sa"cepan
