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PrintCHICKEN FRICASSEE WITH WINE
Chicken fricassee with wine – a perfect combination for your special occasion! This recipe is extremely best because of its perfect and delicious taste. In preparing this, all you need is to prepare its ingredients and other special seasonings and learn how to cook it.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Arrange the chicken in a 30 cm / 12 in diameter casserole dish (Dutch oven). Add the onion, celery and carrot to the dish with the lemon slices, bay leaf, cloves and 1 parsley sprig.
- Sprinkle with the salt and add the water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 20 minutes, turning the dish three times.
- Lift out the chicken. Remove the meat from the bones and cut into bite-sized pieces. Strain and reserve 150 ml / 6 oz / ¾ cup of the liquid from the dish.
- Mix in the cream. Place the butter in a large shallow dish. Melt, uncovered, on Full for 2 minutes. Stir in the flour, then gradually blend in the warm stock, wine and cream mixture.
- Cook, uncovered, on Full for 5 minutes whisking every minute, until thickened and bubbling.
- Add the lemon juice, stir in the chicken and season to taste.
- Cover as before and reheat on Full for 5 minutes, turning the dish twice. Allow to stand for 5 minutes before garnishing with parsley sprigs and serving.
INGREDIENTS
- 1.25 kgs chicken joints, skinned
- 3 tablespoons butter or margarine
- 3 tablespoons plain (all-purpose) flour
- 1 onion, cut into 9 wedges
- 2 large celery stalks, thickly sliced
- 1 small carrot, thinly sliced
- 2 thick slices lemon
- 1 small bay leaf
- 2 whole cloves
- Parsley sprigs
- Salt to taste
- 300 ml hot water
- 150 ml dry white wine
- 150 ml single (light) cream
- Juice of 1 small lemon
- Salt and freshly ground black pepper
6 comments for “Chicken Fricassee with Wine”
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