Fricassée de Poulet

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a young chicken and cut it in five pieces, the wings, the legs and the breast. Melt some butter in a flat saucepan, put in the pieces of chicken, salt, pepper and two medium-sized onions finely chopped. Cover the saucepan and keep it for twenty minutes on a very slow fire; then add a liqueur-glassful of brandy, a pinch of curry powder and a breakfast-cupful of cream. When the chicken is cooked, remove it and keep it hot. Keep the sauce on the fire so that it reduces and thickens, at the last minute adding two or three pieces of butter. Put the contents of the saucepan into a fine strainer, mashing the onions against the sides with a wooden spoon; this should be done over the pieces of chicken in the serving dish. Re-heat a little, if necessary, but do not let the sauce reach the boiling point.