Chicken fricassee recipe by of 20-11-2018
The fricassee chicken, is a typical dish of Toscan kitchen, it is a second dish made with chicken, breast or thighs. With the term fricassee it means a way of stewing meat and is usually the prerogative of white meats, chicken, rabbit, lamb. The cooking is done slowly, so as to make the meat soft and juicy and at the end of cooking a sauce made of yolk and lemon is added.
At the beginning, I admit that I have a little twisted nose looking at the ingredients that made up the dish, but I admit that after tasting I had to change my mind, experiment successfully passed;)
How to make chicken fricassee
Prepare a mince with celery, carrot and onion. Melt the butter in a saucepan, add two tablespoons of oil and a tablespoon of flour. once you have a Cremina, add the chopped herbs previously prepared, stir, let it flavor for 5 minutes.
Cut the chicken into chunks and add it to the pan. Salt, pepper, cover with a ladle of hot broth and cook for 20 minutes, stirring occasionally.
Put the egg yolks in a bowl, add the lemon juice and mix them together with the prongs of a fork.
As soon as the chicken is cooked, pour the egg and lemon cream into the pan and mix everything until a thick cream is formed that wraps the chicken.
Turn off the heat and serve the fricassee on plates.