CHICKEN FRICASSE RECIPES

Steps:

• Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.
• Add the chicken, including the carcass and return to a simmer.
• Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through.
• Remove the casserole from the heat and lift out the chicken, discarding the carcass.
• Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce.
• Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley.
• For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.
• Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.
• Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.
• Tip the potatoes back into a colander and then pass through a ricer.
• Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper.
• To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce.