Chicken Fricassee Fricassee De Poulet A Lancienne Recipes

Steps:

• Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
• Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
• Whisk egg yolks and lemon juice together in a bowl.
• Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
• If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
• Stir chicken breast pieces into sauce until chicken is heated through.

Steps:

• Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat.
• Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally.
• Add the chicken and brown on all sides - about ten minutes.
• Stir in salt and pepper.
• Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
• Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon.
• Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
• Taste and adjust seasonings, if you wish.
• Turn off the heat and stir in the crème fraîche.
• Serve hot.