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

Europe
United Kingdom
Engalnd
Main course
Dinner

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

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Fricassée of Chicken

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