Name: Chicken Fricassee
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 (estimated)
Cuisine: French
Ingredients: chicken, with bones; mushrooms, sliced; leeks, chopped; onions, chopped; butter; Dijon mustard; egg yolks; heavy cream; white wine; thyme; bay leaf; Salt and freshly ground black pepper to taste; Lemon for serving

Method

10 steps

Prepare the chicken by removing small pieces of skin and fat, then sear the bones and excess in a separate pan to develop deep flavor.
Break the bones to increase surface area and add them to a pot with the chicken pieces, including the skin side down, and cook over low heat until golden.
Add chopped leeks, onions, and mushroom stems to the pan, and cook until they change color and develop flavor.
Deglaze the pan with white wine, scraping up browned bits, and cook until the wine reduces slightly.
Add thyme, bay leaf, and dried porcini mushrooms to the pot, then pour in chicken stock and simmer for 10-15 minutes.
Strain the broth and reduce it by half, then add heavy cream and cook gently to thicken.
In a separate bowl, whisk egg yolks with Dijon mustard, then temper with some hot broth and add back to the sauce to thicken further.
Return the chicken to the sauce, ensuring the skin remains crispy, and cook until tender.
Finish by adding a knob of browned butter for richness, and reheat the chicken under the broiler to re-crisp the skin.
Serve hot with lemon wedges and a sprinkle of fresh herbs.

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