🍗 Classic French White Chicken Fricassee

Name: Classic French White Chicken Fricassee
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Boneless skinless chicken thighs; 250 g Flat green beans; 40 g Butter; 150 g Onions (finely chopped); 150 g Mushrooms; 100 ml White wine (dry); 150 ml Chicken stock; 150 ml Heavy cream (30% fat); 1 Stk Egg yolk; 1 Stk Lemon (juice); 1 Prise Salt and white pepper

485 kcal · 45 min · 4 servings

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Ingredients

600 g Boneless skinless chicken thighs
250 g Flat green beans
40 g Butter
150 g Onions (finely chopped)
150 g Mushrooms
100 ml White wine (dry)
150 ml Chicken stock
150 ml Heavy cream (30% fat)
1 Stk Egg yolk
1 Stk Lemon (juice)
1 Prise Salt and white pepper

Instructions

1. Wash the beans and cut them into 3 cm pieces. Boil them in salted water for 5 minutes. Drain them and shock them with cold water.
2. Cut the chicken into bite-sized pieces. Season them with salt and white pepper.
3. Heat the butter in a large pot. Fry the chicken until golden (approx. 8 minutes). Remove it from the pot and set aside.
4. Sauté the onions in the same pan until translucent (approx. 3 minutes). Add the mushrooms and fry briefly.
5. Deglaze with white wine and let it evaporate for 2 minutes.
6. Pour in the chicken stock. Return the chicken and beans to the pot. Let everything simmer on medium heat for 10 minutes.
7. Stir in the cream. Let the fricassee simmer for 5 minutes until the sauce thickens.
8. Remove the pot from the heat. Whisk the egg yolk with a ladle of warm sauce and the lemon juice. Stir this mixture back into the pot to create a creamy emulsion. Do not cook further to prevent the egg from curdling.
9. Serve the fricassee hot, garnished with fresh parsley.

Nutrition per serving

kcal: 485
Protein: 35 g · Fett/Fat: 28 g · Carbs: 20 g