Chicken Fricassee (Huhnerfrikassee)
Ingredients
1 stewing chicken
1 cold water
1 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
1 pn nutmeg,Ground
1 t worcestershire sauce
1 dry white wine,german
1 t lemon juice
1 sm can of peas,drained
1 egg yolk
6 T whipping cream
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)