Recipe: Chicken Fricassee

Hookery Cookery Home > Chicken Recipes > Chicken Fricassee Serves 4-6


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


  • 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:

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

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