Chicken fricassee with sauteed musroom and double cream

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You could say this is a far distant relative of the famous Coq Au Vin. You can experiment with different variation by changing the principle formula below slightly because it is a great way to cook chicken if you especially like thick and rich sauce:

A. Saute and brown the chicken briefly in butter/or a mixture or butter and olive oil.

B. Add onion and/or shallot and/or garlic and/or bacon and/or blanched bacon.

C. Add chicken stock, and experiment with different wines: red, wine, sweet muscat wine, marsala wine, etc.

D. Thyme and bay leaf being traditional,  try others like sage.

E. Enrich the reduced sauce with either butter, or cream, or egg yolk, or both cream and egg yolk, or creme fraiche.

For this version that serves 2:

– 2 thighs and 2 drumsticks
– 1 tablespoon olive oil
– 25g butter
– 1 big shallots, chopped
– 1 garlic clove, finely chopped
– 150ml chicken stock
– 100ml white wine and 50ml marsala wine
– 75g mushrooms
– 50ml cream
– 1 egg yolk
– 1/2 tablespoon lemon juice
– 1/2 teaspoon beurre manie (equal amount of butter and flour blended together into a paste, usually to thicken sauce)
– salt and pepper

1. Season the chicken with salt and pepper. Heat half the oil and butter in a large skillet, brown the chicken pieces on both sides until golden brown. Lower the heat, add the shallots and garlic and cook for 2 minutes.

2. Add the wine and stock, bring to a simmer and cover. Cook for about 20-25 minutes, or until the chicken is cooked.

3. Meanwhile, saute the mushroom in a little of the remaining butter and oil and season with some salt and pepper. When the chicken is done, lift the pieces onto a serving dish and scatter over the mushrooms.

4. Mix the cream and egg yolk together in a bowl. Remove the skillet from the heat and skim any excess fat from the surface of the remaining juices. Stir in the lemon juice. Add the cream and egg liaison to the pan with the beurre manie, return the pan to a low heat and stir over a very gentle low heat until the sauce thickens lightly, but never let it boil. Season to taste with salt and pepper, then pour the sauce over the chicken and mushroom. Serve with steamed rice and some green salad.

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