Chicken fricassée Archive
Use a whole jointed chicken to give maximum flavour in this comforting classic. Best served on creamy mash.|bbc recipe archive
Ingredients
- 500ml/18fl oz chicken stock
- 200ml/7fl oz white wine
- 125g/4½oz pearl onions
- 3 sprigs thyme, leaves only
- 1.5kg/3lb 5oz whole chicken, cut into 8 pieces, plus the rest of the carcass
- 200g/7oz baby button mushrooms
- 4 free-range egg yolks
- 150ml/5fl oz double cream
- salt and freshly ground black pepper
- 2 tbsp finely chopped flatleaf parsley
- 1kg/2lb 4oz floury potatoes, peeled and cut into chunks
- 150g/5½oz butter
- 150ml/5fl oz full-fat milk or cream
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