Fricassée de Volaille

Name: Fricassée de Volaille (Chicken-Vouvray Casserole)
Cuisine: French
Ingredients: ¼ pound butter; 2 (3-pound) fryers, cut up; 2 tablespoons flour; 6 sprigs parsley; 12 boiling onions, or 2 big onions, quartered; 12 mushrooms; 3 cups Vouvray wine (1 bottle); 1 tablespoon sugar; 1 small clove garlic; 3 egg yolks; ½ cup crème fraîche or whipping cream; ½ cup chicken stock; Salt and pepper; Heart-shaped croutons; 2 slices bacon, diced; 1 teaspoon lemon juice

Chicken-Vouvray Casserole

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 (3-pound) fryers, cut up
Salt and pepper
2 slices

Europe
France
Mediterranean

Method

Use only breasts, legs, and thighs of chickens. Cut breasts in half. (Boil remaining pieces of chicken and the giblets to make stock. Use the meat from these pieces to make salad.) Salt and pepper the chicken. Let stand. Fry bacon until slightly crisp.
Peel onions. Cut stems from the mushrooms even with the caps. (Add stems to stock pot.) Wash caps.