I really wanted French food last night and I decided on chicken fricassee. The sauce is so good too, and thickened with an egg yolk. Wow. I served it with some toasted baguette and a green salad. Just make it.
Enjoy,
Michael
P.S. Don't forget to hit like and subscribe.
Salt and pepper 2 chicken thighs. In a sauté pan melt 2 tablespoons butter and brown the chicken in the butter. While the chicken is cooking, chop 5oz mushrooms and slice 1/2 carrot. Once the chicken is browned on each side, remove them from the pan and set aside. Toss in the chopped mushrooms and 8 pearl onions and sauté. Once they are cooked, remove from the pan and set aside. Deglaze the pan with 1/4 cup white wine. Once the alcohol has evaporated stir in 1 1/2 teaspoon flour. Once a roux forms toss back in the mushrooms and onions along with the chicken. Fill the pan with water so the chicken is just covered. Toss in the carrots along with 1/2 bay leaf, 1/2 teaspoon thyme and 1 teaspoon parsley. Cover and let simmer for 40 minutes. While the chicken simmers away, slice a baguette and butter them on one side. Place on a cookie sheet and toast for 8 minutes at 400°. When the 40 minutes is up, pour in 1/4 cup cream. Now take an egg yolk and add some of the sauce and stir until mix well. Then pour the egg mixture into the pan and then stir until the sauce thickens. Serve with the toasted baguette and a green salad. Bon Appetit!
