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Fricassee of Chicken a La Berrichonne

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“This is a recipe from “New Concise Larousse Gastronomique”, very useful book if you are into cooking. In France, the term denoted various kinds of ragout of chicken meat, fish or vegetables in white or brown stock. Nowadays, the meat is cut into pieces, an aromatic garnish is added and it is then sautéed over a low heat, without browning. The meat is then coated with flour, some white stock is added and the meat is cooked in the thickened liquid. A fricassee is usually cooked with cream and garnished with small glazed onions and lightly cooked mushrooms. I cooked this today and I liked it, so I decided to share it with Zaar. I am writing this part after I have tried the meal: This is original recipe I have submitted, but, replace vinegar with lemon juice, it is much better. Otherwise it is really, really good!!”
1hr 20mins
5 portions

Ingredients Nutrition


  1. Cut the chicken into 2 inches pieces. Brown carrots cut into 1 cm large pieces on butter In a pan.
  2. Drain them and than brown chicken in same butter. Add 1 cup chicken stock, the carrots a “bouquet garni” (thyme, sage, cloves, bay leaf), some salt and pepper. Bring to the boil, reduce the heat, cover the pan and cook gently for 45 minutes.
  3. Remove the chicken pieces and keep them hot.
  4. Mix 2 egg yolks with a pinch of caster (superfine) sugar and 200 g double (heavy) cream, 1 tablespoon white wine vinegar, and a few drops of a chicken stock.
  5. Pour into the pan and mix with the pan juices. Heat it without boiling (not over 74°C) so that sauce thickens a little.
  6. Serve the chicken coated with the sauce and sprinkled with chopped parsley.

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