Chicken fricassee with spring vegetables

Name: Chicken fricassee with spring vegetables
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 teaspoon sugar; 150 g (5 oz) large spring onions; 300 g (10 oz) baby turnips; 300 g (10 oz) baby carrots; 150 g (5 oz) sour cream; 1 egg yolk; bouquet garni; 250 ml (8 fl oz) chicken stock; 100 ml (3¼ fl oz) dry white wine; 6 French shallots, thinly sliced; 35 g (1¼ oz) unsalted butter; oil, for cooking; 30 g (1 oz) plain flour, seasoned with salt and pepper; 1 chicken, weighing 1.8 kg (3 lb 10 oz); 250 g (8 oz) asparagus spears; 200 g (6½ oz) snow peas (mangetout), topped and tailed; 100 g (3¼ oz) button mushrooms

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 25

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

The word fricassee is French in origin and may have been a marriage of two culinary terms: ‘ frire ‘, which means to fry, and ‘casse’, meaning ladle or dripping pan.

Ingredients

1 chicken, weighing 1.8 kg (3 lb 10 oz)

Europe
France
Main course
Stew
Spring
Wedding/Marriage
Mediterranean

Method

Cut the chicken into eight pieces, following the method in the Chef’s techniques. Coat the chicken pieces in the seasoned flour, shaking off and reserving the excess. Heat a little oil in a large frying pan over medium heat, add 15 g (