This weekend’s challenge is Fricassée De Poulet à L’Ancienne – chicken fricassee. And just one question – is anyone out there cooking along with me? Lurkers, whomever – anyone taking a crack at these recipes? You can buy Mastering the Art of French Cooking here.
Yield: For 4 to 6 people (I’m cutting the recipe in half)
Ingredients
- 2½ to 3 lbs. of cut-up frying chicken
- 1 thinly sliced onion, carrot, and celery stalk
- 4 Tb butter
- ½ tsp salt
- 1/8 tsp white pepper
- 3 Tb flour
- 3 cups boiling white chicken stock, white stock, or canned chicken bouillon
- 1 cup dry white wine or 2/3 cup dry white vermouth
- A small herb bouquet: 2 parsley sprigs, 1/3 bay leaf and 1/8 tsp thyme tied in washed cheesecloth

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