Chicken Fricassee


2 tablespoons butter
2 tablespoons oil
4 pounds chicken pieces
1 onion, chopped
2 cups chicken stock
1/2 pound mushrooms, sliced
3 carrots, sliced
1 cup cream
2 egg yolks


Heat butter and oil in Dutch oven and brown chicken over low heat. Add onion and stock, cover, and simmer for 15 minutes. Add mushrooms and carrots, cover, and simmer for another 15 minutes. Beat together cream and egg yolks. Spoon a bit of hot stock into the cream, stir until smooth, and pour over the chicken. Heat slowly without boiling.


Makes 6 to 8 servings.

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