Old Style Poultry Fricassée

Technical stages for Old Style Poultry Fricassée :

• Glaze white the small onions. Cut cutlets out of the mushrooms and cook them. For that purpose, place them in a pan with 10 cl of water, the juice of half a lemon, 1 dash of salt and 20 g of butter.
• Cook for about 10 mn. In a stewpan, sweat the ciseler onion in the butter, without coloring it.
• Season the chicken chunks carved raw with salt and pepper on all the sides.
• Flour the chunks and make them stiffen without coloring on all the sides. Dredge and stir.
• Moisten with 1 liter of boiling white stock of poultry . Add a bouquet garni.
• Cook covered for about 25 minutes. Stir from time to time to avoid that it burns.
• At the end of the cooking, decant the chunks of chicken. Keep them warm.
• Pour the whipping cream in the sauce while mixing in with the whip and reduce during 6 to 8 minutes. Rectify the seasoning.
• Place the chicken chunks still hot in a pan. Filter the sauce in the Chinois or in a fine sieve onto the chicken.
• Add the small onions glazed white and the well-drained mushrooms. Mix delicately the whole. Keep warm until serving.
• A rice pilaf will accompany perfectly this recipe.