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

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
Spring
Mediterranean
Wedding/Marriage

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 (