Fricassée de poulet

Ingrédients

• 2 lbs bone-in chicken
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoon unsalted butter
• 1 onions diced
• 2 garlic cloves (finely minced)
• 1 stem celery
• 2 medium carrots
• 400 g white mushrooms
• 1 bay leaf
• 3 fresh thyme sprigs
• 1/4 cup plain / all-purpose
• 1/2 cup white wine
• 2 cups low sodium chicken stock
• 2 tbsp parsley (chopped)
• 1/2 cup heavy cream
• 1 large egg yolk

Préparation

1. 1

   Pat dry chicken thighs with a kitchen tissue. Season both sides well with salt and pepper.

2. 2

   Heat butter in a heavy bottom skillet. Place seasoned half of the chicken skin side down. Sear for 2-3 minutes until the skin is brown and crispy. Flip and cook for another 2-3 minutes. Remove and keep aside.

3. 3

   Repeat the above step with the rest of the chicken pieces.

4. 4

   Add diced onion, celery, and carrots to the same skillet (you will have remaining butter). Saute for one minute.

5. 5

   Add sliced mushroom. Saute for 2-3 minutes.

6. 6

   Add minced garlic, bay leaves, parsley, and thyme sprig. Saute for a minute. Stir in flour and cook until the raw smell is gone.

7. 7

   Stir in white wine and scrape the bottom of the skillet to release any stuck bit of flour. Let the mixture bubble for about 30 seconds. Add chicken stock, give everything a good stir.

8. 8

   Add seared chicken pieces back to the skillet skin side up. When the mixture comes to a low boil, simmer, cover and cook for about 20 minutes.

9. 9

   Remove chicken pieces using a tong and keep aside covered.

10. 10

    Lower heat. Whisk heavy cream and egg yolk with a fork. Slowly stir the heavy cream mixture into the skillet. Let the sauce simmer for 2 minutes.

11. 11

    Place the chicken pieces back to the skillet. Pour the sauce over chicken pieces. Switch off the flame.

12. 12

    Serve over mashed potato and veggies on the side.