Chicken Fricassee

The sweetest part of any meat or poultry is the part closest to the bone. Filleting meats and poultry and fish before cooking means you lose a lot of flavour. However it’s certainly not always practical to cook whole large fish or poultry. But when filleted the bones can be made into stock which can either be used to enhance the flavour of that dish or incorporated into other dishes- as discussed at the beginning of this chapter.

This fricassee is one which is often made with filleted chicken. As many people don't like to deal with bones, that is the most popular way of serving it. However, the real pleasure and flavour is lost.

Following are two methods - on and off the bone. The first is the safest - in terms of children or old people and for general appeal. I prefer the second method for flavour and succulence .The best way to enjoy it is to pick up the bones and chew and suck. Sounds disgusting but its delicious, if a bit messy. You can't really enjoy eating without some mess - both in the kitchen and at the dining table.

Fricassee of Chicken Breast - boned

Serves 6

Ingredients

6 chicken breasts, cut into small pieces
Flour
6 whole Eggs
2 Lemons’ juice and rind - grated
Large handful of parsley, chopped
100 ml Olive Oil .
Salt and pepper
30 ml of white wine

Method

Roll the chicken pieces very lightly in plain flour, then shake off the excess flour in a sieve.

Fry in hot olive oil with salt and pepper

Add wine and reduce juice

Separately beat the eggs very well until really frothy (best to use a beater) and then add lemon juice and rind, season

When the chicken is nearly cooked, pour over the egg mixture and stir constantly so that the egg does not set

Serve straight away

This dish cannot be re-heated.

Fricassee of Chicken - on the bone

Serves 5

Ingredients

1.6 kilo free range chicken cut into 10 pieces on the bone (see below)
Flour, salt
200 ml olive oil
300ml dry white wine
3 eggs
juice of 2 lemons

Method

To cut a Chicken

Flour the chicken pieces lightly

Heat oil in a large pan and fry the chicken pieces for approx 15 minutes

Season, add white wine and reduce over fierce heat for 5-10 mins

Beat eggs and lemon juice together until frothy

When chicken is cooked and the pan juices reduced by half, take it off heat

Pour over the egg mixture and shake and toss through with the parsley

Don't let the egg cook, it should just coat the chicken

This is delicious with ribbon pasta boiled and served beside the chicken with some of the juices poured over. Steamed broccoli or asparagus go well too