Fricassee of Chicken with Garlic and Foie Gras

Name: Fricassee of Chicken with Garlic and Foie Gras (Fricassée de poularde de Bresse aux gousses d’ail et au foie gras)
Yield: For four people
Cuisine: French
Ingredients: 1 large free-range chicken, weighing 2 kg (4½ lb), cut into 8 pieces; 2 carrots, sliced; 2 onions, sliced; 2 shallots, peeled; bouquet garni of thyme, bay leaf and a clove; bouquet garni of thyme, bay leaf and a clove; bouquet garni of thyme, bay leaf and a clove; bouquet garni of thyme, bay leaf and a clove; 120 g (4½ oz) butter; 125 ml (¼ pint) dry white wine or consommé; 125 ml (¼ pint) dry white wine or consommé; 12 cloves of garlic, unpeeled; 1 small glass of water; 4 tablespoons thick double cream; 100 g (3½ oz) foie gras mousse or chicken liver mousse; 100 g (3½ oz) foie gras mousse or chicken liver mousse; a dash of white wine vinegar (optional); salt, freshly ground pepper; salt, freshly ground pepper

Fricassée de poularde de Bresse aux gousses d’ail et au foie gras

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 large free-range chicken, weighing 2 kg (4½ lb), cut into 8 pieces

Europe
France
Main course
Gluten-free
Spring

Method

Cooking the chicken

Pre-heat the oven to its highest setting. Melt the butter in a large enamelled iron casserole. Put in the pieces of chicken, all the trimmings and bones, and the vegetables and herbs.

Stir them round, season with salt an