Parisian chicken fricase with white wine

4 servings


(Fricassee a la parisienne) Cut the chicken into pieces, grate with salt, black and red pepper. Melt butter in a cast-iron roaster and fry chicken in it. Sprinkle the chicken with flour and put the bay leaf, garlic, rosemary and parsley in the roaster. Pour in the wine and chicken stock. Close the lid and put the roaster in a preheated (up to 180C) oven for 45 minutes or leave there until the chicken meat is soft. Put the chicken on a dish, take out the bay leaf and parsley. Put the roaster with gravy on a strong heat for 5 minutes. Beat the egg yolks, cream and lemon juice and pour a little hot gravy from the roaster into them with a thin trickle, stirring continuously so that the egg yolks do not curl up. Pour the egg yolks with the cream into the roaster and mix well. Salt to taste. Put the chicken back and heat, but do not let the sauce boil. Serve with a side dish of fried mushrooms.