Chicken Fricassee

I love this dish, it reminds me of a chicken version of a braised stew :) I will break this down to make it a serving for 4, if you want a serving for 8 simply double this.

Ok you will need:
1 whole chicken cut up
2 eggs
salt and pepper (white pepper preferred)
3 oz Clarified butter (melted butter with the fat solids scooped off the top)
White Mirepoix: 1 whole white onion diced, 2 stalks of celery sliced, and 1 cup of mushrooms diced
3 oz flour
8 oz white wine
1 qt chicken stock
8 oz heavy cream
Pinch of nutmeg
2 garlic cloves
Seasoning sachet: basically a bundle of fresh seasoning
     1 Bay leaf
     1/2 tsp Dried thyme
     8 parsley stems


Salt and pepper the chicken, in a large pot pour in the butter and turn on to medium heat, add in the mirepoix (celery, onion, and mushrooms), then add the chicken fat side down and cook but do not brown, flip chicken and cook other side.  Throw in garlic cloves whole smashed not cut.

Sprinkle the flour over everything to make a kind of roux ..cook for about 2 minutes, do not brown.  Deglaze the pan by adding the wine (it will sizzle, thats good) then pour all the chicken stock in, you want enough to cover the chicken halfway up, and that sachet of seasonings bundled by cooking twine.  Season with a pinch of salt and then cover and simmer for about 30-45 minutes.

When done, remove chicken from the pan and set aside on a plate.  Next you will "temper the liason" what this means is in a separate bowl...add 2 egg yolks, and the heavy cream.  Scoop out some of the liquid from the hot pot and add slowly to the yolk mixture and stir, keep doing this until the egg mixture is warm, add the pinch of nutmeg and then pour mixture back into the main big pot.

Next add your chicken back into the pot, take out the seasoning bundle, and stir, and then you can serve! I served this with mashed potatoes and rolls :) I also threw in some carrots, I just love stewed carrots!