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Chicken Fricassée with White Wine and Mushrooms

Chicken Fricassée with White Wine and Mushrooms

Prep time: 60 minServes: 4

Pairs with

The fricassée's creamy, white sauce mirrors the wine's character — use the same wine for cooking and drinking: Pouilly-Fuissé, Mâcon or Chenin Blanc.

Ingredients

  • 1 whole chicken (about 1.5 kg), jointed into 8 pieces
  • 200 g button mushrooms, quartered
  • 12 pearl onions
  • 2 carrots, chopped
  • 200 ml dry white wine
  • 300 ml chicken stock
  • 200 ml cream
  • 2 egg yolks
  • 3 tbsp butter
  • 2 tbsp plain flour
  • 1 bouquet garni
  • Salt and white pepper

Method

  1. 1Season the chicken. Brown lightly in butter without colouring. Add carrots, pearl onions and bouquet garni.
  2. 2Dust with flour. Pour in wine and stock. Bring to a simmer and cook covered for 35 minutes.
  3. 3Add mushrooms. Cook 10 more minutes.
  4. 4Whisk egg yolks with cream. Stir into the casserole (do not boil after). Season.
  5. 5Serve with rice or crusty bread.