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PrintIRISH CHICKEN FRIGASSE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- To make the sauce, melt the butter in a saucepan, stir in the flour and gradually add the stock and milk until blended.
- Bring to the boil, stirring constantly until thick and smooth and then cook for a few minutes.
- Mix the egg yolk and cream and whisk into the sauce with the remaining ingredients.
- Fold in the chicken strips, stir in the mushrooms and onions and heat thoroughly.
- Serve the chicken frigasse on a large flat dish garnished with the bacon rolls, lemon wedges, watercress and a dusting of paprika.
INGREDIENTS
- 1 kilogram cooked boneless, skinless chicken breast, cut into thick strips
- 250 grams button mushrooms, fried
- 20 pickling onions, peeled and blanched
Sauce
- 100 grams butter
- 100 grams plain flour
- 500 ml Chicken stock
- 500 ml milk
- 2 egg yolk
- 100 ml double cream
- 4 tablespoons Worcestershire sauce
- 2 tablespoon mustard
- 2 teaspoon anchovy sauce
- 4 teaspoons capers
- 4 tablespoons finely chopped parsley
- Salt and pepper
To Garnish
- 10 rashers of bacon, cut in half, rolled and grilled
- 6 lemon wedges
- Paprika
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