I’m not sure how original this recipe is, Because I’ve been tinkering with it for years. According toWikipedia Fricassee is a ‘type’ of stew rather than an exact recipe – so I guess I’m fine. Anyway, here it is..<\/p>\n
Coat the chicken with flour and put into a really hot Oiled pan.Turn once when browned-this. Gives it the deeply chickeny taste.<\/p>\n
Add the wine garlic, just smashed, not cut or crushed, and fry for a moment.<\/p>\n
Add the wine, salt and a little water so that the chicken is nearly covered.simmer gently till the chicken is tender (90mins +)<\/p>\n
Remove the chicken from the stock, let it cool a little and remove the skin and bones.<\/p>\n
Sieve the stock and put aside to let the fat float to the top (so it can be skimmed off)<\/p>\n
In a pan, fany the shallots and mushrooms, add the stock with the fat removed. There should only be about 1\/2 pint of stock. Reduce a little if theres toomuch.<\/p>\n
Add back in the stripped chicken, and add the cream.<\/p>\n
Check it’s seasoned properly, and serve. It’s good with rice or a baked spud. Mmmmmmm.<\/p>\n","protected":false},"excerpt":{"rendered":"
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