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Le Chaudron recipe
Fricassée de poulet à l'ancienne
Old-fashioned chicken fricassée
⏱ 70 minServes 4Medium440 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1free-range chicken, cut into pieces
250 g (9 oz)button mushrooms, sliced
2carrots, sliced
200 ml (¾ cup)dry white wine
300 ml (1¼ cups)heavy cream
2egg yolks
2 tbspflour
- 1 free-range chicken, cut into pieces
- 250 g (9 oz) button mushrooms, sliced
- 2 carrots, sliced
- 200 ml (¾ cup) dry white wine
- 300 ml (1¼ cups) heavy cream
- 2 egg yolks
- 2 tbsp flour
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the chicken for 5 minutes without browning.
- Sprinkle with flour, stir 1 minute, add the white wine and water to cover.
- Add the carrots, cover and simmer for 30 minutes.
- Add the mushrooms and cook 10 minutes more.
- Mix the egg yolks with the cream and stir in off the heat to thicken; don't let it boil.
- Reheat gently without boiling and serve with rice.
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