Name: Fricassee of Chicken with Fresh Garden Herbs (Fricassée de volaille aux herbes vertes du jardin)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: For two people
Cuisine: French
Ingredients: 1 egg yolk; 1 bunch of watercress; 1 bunch chervil; 1 sprig tarragon; 200 g (7 oz) spinach; 1 bunch sorrel approximately 40 g (1½ oz); 50 g (1¾ oz) butter; salt, pepper; 1 white-fleshed chicken, of 1.5 kg (3¼ lb); 2 shallots; 6 tablespoons whipping cream

Preparation info

For
two
people

Difficulty
Easy
Ready in
55 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 white-fleshed chicken, of 1.5 kg (3¼ lb)
50 g<

Method

Clean and singe the chicken, as if for roasting, and cut into four pieces – two with the wings and two with the legs. Make a small incision between the drumstick and the thigh of the chicken to speed the cooking process. Cut off the last joint of the wings.
Wash the herbs in several waters and drain carefully. Detach each leaf of chervil and watercress, and thr