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Chicken Fricassee

Serves 4-6

Description/Notes:

Poached chicken in a cream and lemon sauce; equally delicious as a filling for vol-au-vaunts, chicken pies, pancakes or served on a bed of rice

Ingredients:

3.5 lb (1.75kg) oven-ready chicken

three quarters of a pint (450ml) water

1 onion, peeled and chopped

2 stalks of celery, washed and chopped

6 black peppercorns

salt and ground black pepper

1 carrot, washed and sliced

1 oz. (25g) flour

1.5 oz. (45g) butter or margarine

1 egg yolk

quarter pint (150ml) double cream

1 tablespoon lemon juice

chopped fresh parsley

lemon slices, to garnish

Cooking Instructions:

Place the chicken in a large pan, then add the water, peppercorns and seasoning
Add the vegetables to the pan then bring to a simmer
Cook slowly for about 40 minutes or until chicken is tender
Remove the chicken from the pan and set aside
Strain the stock, reserving three quarters of a pint (450ml) for the sauce
Lift the chicken meat from the bone, discard the skin, then arrange meat in a hot dish
Melt the butte of margarine in a small pan, stir in the flour, and cook for half a minute
Remove from the heat and stir in the stock
Bring to a simmer while stirring continuously to form a smooth sauce
Cook gently for about 5 minutes
Put the egg yolk and cream into a small basin and mix
Stir in a little of the hot sauce, blend well and return to the pan
Remove the pan from the heat, stir in the lemon juice, then season to taste
Spoon over the chicken and mix in
Sprinkle with chopped parsley and garnish with slices of lemon
Serve with boiled rice