Chicken fricassee with lemon sauce

Name: Chicken fricassee with lemon sauce
Ingredients: 1 home-raised chicken (1.5 kg); 1 large onion (200 g); 100 g margarine; 30 ml olive oil; 3 garlic cloves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 200 ml white wine; 750 ml chicken stock; 1 lemon; 5 egg yolks; 15 g fresh parsley

Meat - Chicken fricassee with lemon sauce by Alida F. - Recipia

Chicken fricassee with lemon sauce is thickened with egg yolks and lemon into a white sauce, without bringing it back to a boil. Pieces of home-raised chicken simmer with onion, garlic and white wine, and the sauce stays smooth and slightly tangy. I like to cut the chicken into fairly large pieces so I can easily lift them out of the sauce. Prep: 20 minutes. Cook: 89 minutes. Rest: 10 minutes. Total time: 119 minutes. Servings: 6. About 500 kcal and 38 g protein per serving.

Ingredients

1 home-raised chicken (1.5 kg)
1 large onion (200 g)
100 g margarine
30 ml olive oil
3 garlic cloves
1 teaspoon salt
1/2 teaspoon ground pepper
200 ml white wine
750 ml chicken stock
1 lemon
5 egg yolks
15 g fresh parsley

Preparation

1. Cut the chicken into suitable pieces and pat them dry with paper towels. 2. Melt the margarine in a saucepan, add the oil and finely chopped onion. Cook over medium heat for 8 minutes, until softened and translucent. 3. Add the chopped garlic and chicken pieces. Season with salt and pepper, then turn the chicken on all sides and cook for 8 minutes, until lightly browned. 4. Pour in the wine and let it simmer over medium heat for 3 minutes. 5. Add the chicken stock, cover the saucepan and simmer over medium heat for 45 minutes. The sauce should bubble gently. 6. Transfer the chicken and sauce to the pressure cooker and cook for 25 minutes from the moment the cooker reaches pressure. Let the pressure come down for 10 minutes, then carefully lift the chicken pieces into a dish and keep the sauce in the cooker. 7. Squeeze the lemon into the sauce. Whisk the egg yolks, gradually whisk in 100 ml hot sauce, then pour the mixture into the cooker and stir well. Turn off the heat. 8. Return the chicken to the sauce and sprinkle with the chopped parsley.

Notes

You can add 2 tablespoons of cooking cream with at least 20% fat to the egg yolks; take it out of the fridge 15 minutes beforehand and temper it with a few tablespoons of hot sauce. I choose bone-in chicken and prefer the sauce without cream. The dish contains eggs, and the cream adds dairy. With home-raised chicken, the age of the bird makes a big difference to how long it takes for the meat to come away from the bone, so check for tenderness rather than relying only on the clock. If the lemon is large and juicy, add the juice gradually and stop when it tastes tangy enough for you. The sauce has a texture a little like chicken soup with egg, but it is thicker and clings to the pieces. Serve with mashed potatoes or new potatoes boiled in their skins. Leftovers keep in a covered container in the fridge for up to 3 days; reheat each portion slowly, without letting it boil.