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

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
Wedding/Marriage
Mediterranean
Spring

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 (