Title: Chicken Fricassee (Huhnerfrikassee)
Categories: German Poultry
Yield: 4 Servings
| 1 | | Stewing chicken |
| | | Cold water |
| | | Salt |
| 1 | | Leek |
| 1 | | Celery stalk |
| 1 | | Carrot |
| 1 | | Whole clove |
| 1 | | Bay leaf |
| 1 | sm | Onion, cut in half |
| 1 | sm | Can button mushrooms,drained |
| 1/3 | c | Butter |
| 1/4 | c | All purpose flour |
| | pn | Ground nutmeg |
| 1 | ts | Worcestershire sauce |
| | | Dry white wine, German |
| 1 | ts | Lemon juice |
| 1 | sm | Can of peas, drained |
| 1 | | Egg yolk |
| 6 | tb | Whipping cream |
Cut chicken into pieces. Place chicken in a deep saucepan; cover with cold
water. Add salt, leek, celery, carrot, whole clove, bay leaf and onion.
Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on size and
tenderness of chicken. When joints linking thigh portions to main body move
easily and seem flexable, chicken will be done. Remove chicken from cooking
liquid; cool slightly. Remove skin and fat; cut flesh from bones in large
pieces. Strain liquid. Cut mushrooms into thin slices. Sautee in a small
amount of butter in a medium skillet. Melt butter in a large skillet. Stir
in flour. Cook, stirring constantly, until light golden brown, about 3
minutes. Add a small amount of hot cooking liquid and season with salt,
nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pieces,
sauteed mushrooms and peas in sauce; warm gently over low heat. When all
ingredients are hot, turn off heat. Let stand 3 to 4 minutes. Before
serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk
mixture into sauce to make it smooth and rich. Serve hot with rice.