Chicken Fricassée

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This one is for the poor old chicken when it stops laying and has to hit the pot.


  • 1 × 3½ lb (1.75 kg) free-range boiling fowl, jointed
  • 2 onions, chopped
  • 2 carrots, sliced
  • 4 oz (125 g) mushrooms, sliced
  • 1 bouquet garni
  • Salt and pepper
  • 2 oz (50 g) butter
  • 2 oz (50 g) plain flour
  • 1 pint (600 ml) chicken stock
  • 1 egg yolk
  • 3 tablespoons cream
  • Juice ½ lemon

For the garnish

  • 4 rashers streaky bacon, rinded, rolled and grilled
  • Parsley sprigs


Put the chicken, onions, carrots and mushrooms into a large pan with enough water to cover. Add the bouquet garni, salt and pepper. Bring slowly to the boil and simmer gently for 1 hour, or until the chicken is tender. Strain the stock, reserving the vegetables and stock separately.

Remove the skin from the chicken, carve the meat and cut it into cubes.

Melt the butter, stir in the flour and cook for 2 to 3 minutes. Remove from the heat and gradually add the stock. Bring to the boil and cook until the sauce thickens, stirring constantly. Add the meat and vegetables; remove from the heat.

Beat together the egg yolk and cream, add a little of the sauce and blend well. Pour the mixture back into the pan and heat through without boiling. Add the lemon juice, Transfer the fricassée to a warmed the grilled bacon rolls and parsley serving dish and garnish with sprigs.