Although some contemporary recipes have stretched the traditional definition of a fricassée—browning the chicken and using a variety of moistening liquids and garnitures—a classic fricassée should be almost perfectly white and the braising liquid always finished with heavy cream and egg yolks.
In this recipe, flour is cooked with onions sweated in the butter used for the chicken to form a roux. But a more intensely flavored sauce can be prepared by eliminating the flour, moistening the chicken with a well-concentrated white stock, and reducing the braising liquid to an almost demi-glace consistency before finishing with the cream and egg yolks. It is also possible to eliminate the egg yolks, reduce the cream alone, and finish the sauce with
|salt and pepper||to taste||to taste|
|white chicken stock, hot|
|pearl onions, peeled|
|lemon juice (optional)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.