An attractive dish that takes only a short time to prepare, Brown Chicken Fricassee is perfect for an informal dinner
party. It may be served with rice or boiled new potatoes and buttered peas.
2 tablespoons flour
2 teaspoon salt
4 grindings black pepper 8 chicken pieces
3 oz. butter
1 onion, sliced
1 bay leaf
½ teaspoon dried thyme 1
½ pints chicken stock 6 fl. oz. double cream
2 tablespoons beurre manie
Mix the flour with the salt and pepper on a plate and coat the chicken pieces in it.
Melt the butter in a flameproof cas-serole over moderate heat. When the butter foam subsides, add the floured chicken
pieces and brown them on all sides. As the chicken pieces brown, re-move them from the pan and set them aside on a plate.
Add the cnion to the pan and fry it for 8 minutes or until it is lightly brown. Return the chicken pieces to the pan. Add the bay leaf, thyme and stock and bring the mixture to the boil. Reduce the heat, cover and simmer for 1 hour, or until the chicken is tender.
Remove the chicken from the casserole and set aside on a plate. Cover the chicken with aluminium foil to keep it hot.
Boil the liquid in the casserole over high heat until it has reduced by half. Strain the liquid and return it to the casserole. Bring it to the boil again, reduce the heat to low and stir in the cream. Heat the sauce gently. If it is too thin, stir in the beurre manie, a small piece at a time. Return the chicken
pieces to the pan. Cook for 1 to 2 minutes and serve.