Sunday, May 6, 2012

My first Chicken fricassee

As the Free-range chicken  was too big for us and to avoid being a few days having the same meal I decided to try this tasty fricassee...

Free-range chicken cut in small pieces
butter, 1 soup spoon
margarine, 1 tea spoon
flour, 1 full tea spoon
100 g mushrooms 
2 egg yolk
parsley, bay leaf, salt, pepper, meat stock, lemon 

Melt both butter and margarine in a pan, add the chicken and move and brown it. Add the flour, mix it and add the meat stock ( for this quantity of meat I've used about half a litre of stock). Add a leaf of laurel, the mushrooms and season it with salt and pepper. Let it stew on a low flame. Before serve it, mix the egg yolk with a bit of cold stock and then with the rest of the sauce. Heat it again, always moving it without letting it to boil. Depending on your taste season it with lemon or lime (I used half a lime), add chopped parsley and it is ready to eat...

1 comment: