Chicken Fricassee

I had never had Chicken Fricassee until now. Not that there's anything special about the way the chicken is cooked, but the sauce was extraordinary. The butter, the bits of chicken that are left behind and the mushrooms are brought together by the egg yolks resulting in a creamy and tasty sauce. I used a recipe from Pantagruel.


  • 1 carved chicken or some whole legs and thighs
  • 2 tablespoons butter
  • 1 heaped teaspoon of flour
  • 100g (3.5oz) sliced mushrooms 
  • 3dl (1 1/3 cups)chicken stock
  • 2 egg yolks
  • 2 bay leaves 
  • parsley, salt, pepper q.s.


Start by frying the chicken in the butter until it turns golden. Add the flour and mix.

Add the chicken stock and afterwards, add the mushrooms and season with salt, pepper and the bay leaves. Let it cook in low heat.

When the chicken is done, and you're ready to serve, it's time to make the sauce. Remove the chicken from the pot. Dissolve the egg yolks in 2dl of water (the recipe called for more chicken stock but it was already well season, and I decided to use water instead), add it to sauce, bring to a simmer and mix without stopping. Remove from the heat before it boils.

Garnish with parsley and serve.

For a print friendly version visit this recipe at my Recipes page.


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