There are hardly any ingredients in this chicken dish and yet it’s packed full of taste. It has a creamy onion flavoured sauce that compliments the chicken perfectly.
Beurre manié is made with equal parts of flour and softened butter mixed together until a smooth paste is formed. It must be added to the liquid in small quantities and each addition whisked in to the sauce until completely absorbed before adding the next.
The end result is a thickened, glossy sauce with a silky smooth texture.
BROWN CHICKEN FRICASSÉE
2 tablespoons seasoned flour
8 chicken pieces
85 g butter
1 large onion, sliced
1 bay leaf
½ teaspoon dried thyme
700 ml chicken stock
175 ml double cream
2 tablespoons beurre manié
chopped parsley to garnish
Coat the chicken in the seasoned flour.
Melt the butter in a large, flameproof casserole over a moderate heat; Add the chicken and fry until brown on all sides. Remove from the pan and set aside.
Add the onion to the pan and fry for about 8 minutes or until lightly browned.
Add the bay leaf, thyme and stock to the pan and bring to the boil.
Return the chicken to the pan, reduce the heat, cover and simmer for about ¾ hour or until the chicken is tender.
Remove the chicken from the casserole and keep warm while you finish the sauce.
Boil the liquid rapidly until reduced by half then strain and return the liquid to the casserole.
Bring back to the boil, reduce the heat to low and stir in the cream. Season to taste with salt and pepper.
If the sauce is too thin drop in small amounts of the beurre manié, whisking until smooth and thickened.
Return the chicken to the pan and cook for 1-2 minutes or until heated through. Sprinkle with the parsley and serve.