Name: Fricassée of Chicken
Yield: Serves 6 to 8
Cuisine: United Kingdom
Ingredients: 3 tablespoons (45 g) butter; 2 egg yolks; Bouquet garni; Salt and pepper; ¾ cup (90 g) fresh white breadcrumbs; 2 carrots, halved; 1 lemon, cut into 8 slices; 2 anchovy fillets, finely chopped; 9 slices of bread, cut across into triangles and lightly fried; 2 teaspoons finely chopped parsley; 1 teaspoon thyme; 2 onions, halved; 2 chickens, 2½ to 3 lb (1 to 1½ kg) each; 2 teaspoons thyme and marjoram mixed; 1 egg yolk; 4 shallots, sliced; ½ lb (240 g) button mushrooms, lightly sautéed; ½ bottle dry white wine; ½ teaspoon ground nutmeg; 1¼ sticks (150 g) butter; 1 small onion, finely chopped; 4 tablespoons flour

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This recipe, reduced to reasonable proportions, comes from a Reading manuscript dated 1765. It is extremely good and quite unlike other fricassées of chicken. In the garnish, I have replaced the original oysters with button mushrooms for economy, but you can use fresh or tinned oysters if you wish.

Ingredients

2 chickens, 2½ to 3 lb (1 to 1½ kg) each
2 onions, ha

Method

Cut the meat off the chickens 2 hours before you want to start cooking the dish. Put the chicken meat in the refrigerator while you make the stock. Put the chicken bones, carcasses and skin into a large saucepan with 5 cups (1.2

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Fricassée of Chicken

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of