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Ferrandi Paris

http://ferrandi-paris.fr

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Ferrandi by Youmiam

Recettes de chef : Nicolas Cheronnet

Recettes de chef : Benoît Nicolas

Recettes de chef : Jérémie Barnay

Recettes de chef : Philippe Court

Recettes de chef : Stéphane Jakic

Recettes d'étudiants

Old fashioned chicken fricassee

https://youmiam.com/en/recipe/9320/old-fashioned-chicken-fricassee/show

Old fashioned chicken fricassee

Practical Info

Shopping List

Number of Portions

- 4 +

Chicken 2

Chicken bones and giblets 2

Yellow onion 320 grams

Leeks, the white part... 200 grams

Celery stalk 200 grams

Bouquet Garni 1 bunch

Cloves 2 grams

Carrot 200 grams

Button mushroom 250 grams

Butter 120 grams

Lemon ½

Salt 31 pinches

Granulated sugar As much as needed

Small onions 250 grams

Pepper As much as needed

Flour 50 grams

Crème double 30 centiliters

see recipe

Level Meal type

Difficult

Main course

185

in season in:

J F M A M J J A S O N D

Prep time

45 min

Cook time

50 min

Rest

0 min

see recipe

Chicken

x 2

Select chickens that are ready to cook, already cleaned and prepared by the butcher (5.5 to 6 lbs. total). Cut them into 4 or 8 pieces.

Chicken bones and giblets

x 2

Make some chicken stock. Place the chicken carcasses in a pan.

Yellow onion

x 200 grams
Leeks, the white part only

x 200 grams
Celery stalk

x 200 grams
Bouquet Garni

x 1 bunch
Cloves

x 2 grams
Carrot

x 200 grams

Boil the chicken carcasses with some aromatic herbs for an hour or two then pass through a strainer.

Button mushroom

x 250 grams
Butter

x 20 grams
Lemon

x ½
Salt

x 1 pinch

Prepare the other ingredients: Pare the mushrooms, then cook them, covered, in a small amount of boiling salted water, with some lemon juice and butter.

Put them aside in their cooking fluids, do not drain.

Butter

x 20 grams
Granulated sugar

x As much as needed
Small onions

x 250 grams

Cook the peeled onions using a white glaze: put the onions in a pan with the butter, sugar and water covering half of the ingredients.

Cover them with cooking paper, creating an entrance for a small chimney, also made of cooking paper, and cook for a dozen or so minutes. Remove the paper and continue to cook.

Salt

x As much as needed
Pepper

x As much as needed
Butter

x 80 grams

Start the fricassee: Salt and pepper the pieces of chicken. Firm them up in a skillet with the butter, skin side down to start.

Turn them over, cook on the other side without letting them brown. Put aside.

Yellow onion

x 120 grams

Add the finely chopped onions into the skillet, sweat them lightly, do not allow them to brown.

Flour

x 50 grams

Dust (powder with flour), slowly cook the white roux for a few minutes.

Cover with 33.8 oz. or 4 and 1/4 cups of chicken stock and put the chicken pieces back into the pan, skin side down.

Slowly cook the fricassee, covered, for about 20 minutes.

Turn the chicken over when they are 2/3rds cooked, check the seasoning and make sure the sauce does not stick to the bottom of the pan.

Remove the wings a few minutes before the drumsticks.

Crème double

x ⅓ liter

Finish the fricassee: Remove the pieces of chicken. Reduce the sauce if necessary, add the cream.

Cook slowly for about 12 minutes. Verify the thickness and seasoning.

Add the mushrooms and pearl onions on top of the pieces of chicken. Pour through a fine gauge strainer and put the fricassee aside, keeping it warm and covered.

Prepare by placing the bones of the wing and the drumsticks towards the center of the cocotte. Distribute the sauce and vegetables on top.

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Ferrandi Paris

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