Chicken fricassee with rice
Chicken pieces simmered with onion, carrot, white wine and stock, the sauce thickened at the end with egg yolks, cream and lemon. An older home classic in Argentina, served with white rice or mash.
- 1 h 10Time
- 35 minHands-on
- 4Portions
- 52 gprotein per portion
- 930kcal per portion
Ingredients for 4 portions
- 1.2 kgChicken legs, 4 whole legs, jointed
- to tasteSalt
- to tasteBlack pepper
- 2 tbspButter
- 1 tbspRapeseed oil
- 2Yellow onions, chopped
- 2Carrots, sliced
- 1 tbspPlain flour
- 150 mlWhite wine
- 400 mlChicken stock
- 1Bay leaf
- 100 mlDouble cream
- 2Eggs, yolks only
- ½Lemon, juiced
- 2 tbspParsley, chopped
On the side
- 250 gRice
Method
- Season the chicken pieces with salt and pepper. Brown them all over in the butter and oil in a large casserole, about 10 minutes, then set aside.
- Soften the onion and carrot in the same pot for 8 minutes, until the onion is tender.
- Sprinkle over the flour and stir for 1 minute. Pour in the wine and let it bubble for 2 minutes.
- Add the stock and bay leaf, return the chicken to the pot and bring to the boil.
- Cover and simmer for 35 minutes, until the chicken is tender.
- Meanwhile, cook the rice in plenty of salted water for about 15 minutes, then drain.
- Whisk the egg yolks with the cream and lemon juice in a bowl.
- Take the pot off the heat. Whisk a ladleful of the hot sauce into the egg mixture, then pour it all back into the pot. Warm gently, stirring, for 2–3 minutes without letting it boil, until the sauce thickens.
- Sprinkle with the parsley and serve with the rice.
