First-class chicken fricassée

Name: First-class chicken fricassée
Cuisine: British
Ingredients: 3 lb chicken pieces; 3 tablespoons ghee (clarified butter); 3 tablespoons ghee (clarified butter); ¾ lb little onions, blanched and peeled; ¾ lb fresh button mushrooms, halved; 4 fl oz white wine; 4 fl oz chicken stock from the chicken above; 4 fl oz chicken stock from the chicken above; 6 fl oz cream; 4 cooked artichoke hearts, quartered; 1 bay leaf; ½ teaspoon chopped fresh tarragon leaves; the juice of 1 lemon; 2 tablespoons chopped parsley; ½ teaspoon salt; ¼ teaspoon ground white pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

While chicken fricassée has been known to grace the tables of the Indian dining cars as an entrée, this version is upscale; perhaps what the cooks would have liked to produce if they had had the time, energy and money. For us, it is easy, and we do not have to crouch between the railway carriages to peel the onions either.

Ingredients

3 lb chicken pieces
3 tablespoons ghee (clarified butter)
¾

Asia
Europe
United Kingdom
India
Stew
Gluten-free

Method

Place water in a steamer or steaming arrangement and bring to a boil. Put in the chicken pieces and steam them for 30 minutes. Cool and remove the meat from the bones, in as large pieces as you can effect. Measure out the stock.
Melt the ghee in a large pan over moderate heat and put in the onions. Brown them for 10 minutes, shaking the pan frequently. D