I have been looking for a magazine on food, something that would have pictures and general techniques more than specific recipes for me to follow. My search led me to Cook’s Illustrated and I am going to start subscribing to, it’s nice to have a source of new techniques and inspiration.I mean if it wasn’t for Top Chef I probably wouldn’t have my pressure cooker! Cook’s Illustrated is the magazine for America’s Test Kitchen, who by the way post all their videos online for free and the product reviews are pretty great. This is where I ended up seeing a video on a modern Chicken Fricassee, a dish that features in most classic Swedish cookbooks, and having just brined a batch of chicken breasts this seemed like a nice quick meal for last night.
This is how I made it, but the original recipe is on their website. Ingredients:
Chicken breasts, boneless
Yellow onion with stalk, chopped
Stock, chicken or I used veal
1 Tbs all-purpose flour, to thicken the sauce
1 Egg yolk
Garlic, pressed and to taste
Salt & Pepper
- Fry the chicken in an oiled skillet on medium high, I kept the skin on and fried them skin side down. Turn after about 4 minutes, remove from pan when cooked though and set aside.
- After removing chicken from the pan, add the mushrooms and onions. When the mushrooms are browned and the onions are translucent, sprinkle the flour over and then add the white wine to deglaze the pan. Scrape the bottom of the pan with your kitchen tool to really pick up the brown bits at the bottom of the pan that contain a great deal of the flavor you’ve built up.
- Add the stock, garlic, and sage. Cover and allow to simmer on medium low.
- In a mixing bowl whisk together the egg yolk with a big dollop of the crème fraîche/sour cream and add in about a cup or so of your sauce. Let the sauce chill a little before adding it into the mixing bowl. Stir the contents of the mixing bowl back into the pan.
- Pour mixture over chicken, garnish with the greens from the yellow onion stalks and some parsley.
This is a really yummy everyday dinner kind of meal, I really like the use of an emulsion as it makes the sauce really creamy. I served this with some fresh pasta and peas. The chicken was originally still on the bone (I filleted it to cut down on the cooking time); a tip is to save the carcass in a plastic bag in the freezer so that you can use the bones to make chicken stock at a later date!