Fricasee De Poulet Et Cepes Recipes

SAUCE DE CEPES

Steps:

• Preheat the oven to 300 degrees.
• Soak the dried cepes in hot water with 1/2 teaspoon salt for 30 minutes. Drain, reserving soaking liquid. Rinse cepes under cool running water to eliminate any grit or sand. Strain soaking liquid through coffee filter paper or several layers of damp cheesecloth and set aside.
• Wipe caps of fresh mushrooms with damp cloth and a little coarse salt. Set aside.
• In a large skillet, heat the fat or oil over medium heat. Add the dried cepes and their soaking liquid and cook until all the liquid in the pan has evaporated. Add the ham, shallots, and garlic and cook, stirring, 1 minute. Add the fresh cepes and cook, stirring, over high heat until all the moisture has evaporated. Pour the wine over the mixture and boil down to a glaze.
• Add 1/2 cup hot water and the tomato. Cook, stirrinmg, over gentle heat for an instant, then add 1/2 teaspoon salt, 1/4 teaspoon pepper, and the parsley.
• Scrape into an earthenware or enameled cast-iron casserole with a tight-fitting lid. Cover with waxed paper and the lid; cook slowly in the oven 2 to 2 1/2 hours. Uncover and cool completely. Refrigerate, covered.
• Reheat slowly. Add the demi glace and adjust seasoning with a few drops of lemon juice, salt, and pepper. Serve with toasted rounds of French bread, if desired.
• Suggested Drink: Chateau Magnol, Haut Medoc, Cru Bourgeois 1993

WATERZOOI DE POULET

Steps:

• In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

Steps:

• Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
• Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
• Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
• Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
• Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
• Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
• Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

CHICKEN FRICASSEE (FRICASSéE DE POULET)

Steps:

• Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat.
• Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally.
• Add the chicken and brown on all sides - about ten minutes.
• Stir in salt and pepper.
• Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
• Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon.
• Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
• Taste and adjust seasonings, if you wish.
• Turn off the heat and stir in the crème fraîche.
• Serve hot.