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Classic French Fricassée de Poulet à l'Ancienne (Chicken in Velvety Cream Sauce)
Pinnacle of classical French bourgeois cuisine: tender chicken pieces gently cooked without browning in white wine, butter, and aromatics, finished with button mushrooms, pearl onions, and a liaison of cream and egg yolk.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
servings
4
- Chicken pieces on the bone800 g
- Unsalted French butter45 g
- Flour for dusting25 g
- Dry white wine100 ml
- Rich warm chicken broth400 ml
- Small white button mushrooms200 g
- Small pearl onions peeled120 g
- Crème fraîche or heavy cream100 ml
- Egg yolk for liaison1 pc
- Fresh lemon juice1 tsp
- Fine sea salt5 g
Preparation Steps
1
Melt 25 g butter in a Dutch oven. Cook chicken pieces over low heat for 5 minutes without letting them color (must stay white). Dust with flour and stir for 1 minute.
2
Pour in white wine and warm chicken broth. Add pearl onions, salt, and white pepper. Cover and simmer gently for 25 minutes. Fold in button mushrooms sautéed in remaining butter and simmer 5 minutes.
3
Whisk crème fraîche with egg yolk and lemon juice. Transfer chicken to a platter, lower heat, and whisk liaison into the sauce for 1-2 minutes until thick and velvety without boiling. Ladle over chicken and serve immediately.
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
38g
Carbohydrates
12g
Fat
28g
Allergens
GlutenMilkEggsSulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
