The first time I ate this dish was at my aunt Cecilia’s house when I was a child. I fell in love with it and asked my mother to make it again. It continued to be part of my mother’s cookbook for several years but then disappeared from our table.
Every now and then I make it again because it is a quick dish to make and very tasty.
It’s a dish of French origin that’s very popular among our cousins from beyond the Alps.
Grimod de la Reynière, famous French gastronome of the eighteenth century, in “Almanach des Gourmands”, wrote complaining about the uses of the Revolution: “If the reign of the Vandals had lasted longer […] the recipe for the chicken fricassee would also have been lost. “.
Chicken in fricassee
- Preparation time: 15 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 1 chicken breast cut into cubes
- 2 egg yolks
- 1 lemon
- 1 ladle of water
- ½ teaspoon of vegetable nut
- A bunch of parsley
- Flour to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Lightly flour the chicken pieces.
- In a pan with oil, brown the chicken on all sides. Lower the heat and add a ladle of water and the vegetable nut. Cook for ten to fifteen minutes until the sauce reduces.
- Finely chop the parsley.
- In a bowl, beat the egg yolks with the lemon juice. Season with salt and pepper and add the parsley.
- As soon as the chicken is well cooked, turn off the heat and add the egg sauce, stirring well, until a nice cream has formed.
Tips to ensure the success of the dish:
- In order to avoid having a too-thick layer of flour, dry the meat with kitchen paper before flouring it or use a sieve before cooking to remove excess flour.
- The egg should be added when the heat is off, stirring vigorously with a kitchen ladle, to prevent making an omelet.
