May 15, 2012

Chicken Fricassée

I was just completely confused about what's the difference between a fricassée and a blanquette. Like so often the more you read, the worse it gets and suddenly you are lost. Checking the Larousse (Hungarian translation) also didn't help, at least I couldn't find out what the difference really is. So I needed the help of Escoffier and like so often, there it was: everything crystal clear! A fricassée may be prepared either of poultry, veal or even fish. A blanquette is usually made of veal or other type of meat, however you also find veal fricassée. So what's the difference?! Both are thickened with a mixture of egg yolk and cream. However for a blanquette first you blanche the cubed meat in water, then you cook it in the stock and prepare the roux in a seprate pot. For a fricassée first you fry the meat in butter without browning and then this meat is sprinkled with flour and cooked in white stock. Traditionally are both served with white champignons and pearl onion, but in case of a fricassée that is always cooked together with the meat. Well, my fricassée isn't quite traditional, because I used white asparagus, peas and only a few pearl onions. Nevertheless it was so delicious!


1 chicken breast
2 chicken thighs
500 g white asparagus
100 g green peas
100 g pearl onion
500 ml white chicken stock
2 tablespoons butter
2 tablespoons flour
50 ml cream
2 egg yolks
few drops lemon juice
salt, pepper

First you have to prepare a white chicken stock using the following spices like bay leaf, black pepper, 1-2 clove, allspice and this time with the addition of some white wine.  Opposed to the traditional way of preparation I cooked the peeled asparagus in salted water with lemon zest and a pinch of sugar seperately. The pea and the pearl onion was also cooked in salted water and added to the dish before it is almost ready. Melt butter and fry cut chicken parts in it, but do not let it get brown. Sprinkle with flour and add the previously prepared chicken stock, then cook for 15-20 minutes. After add the precooked vegetables, add salt and pepper and remove from the heat. Stir in with the cream mixed egg yolks and season with a few drops of lemon juice.


Rosa's Yummy Yums said...

Magnificently spring-like! A dish for me.



Anonymous said...

Great looking picture! Wish I could arrange my food this way.
Love your recipes. Have been wondering about the difference between fricasée and blanquette myself. Thanks for the elucidation.

chriesi said...

@Rosa: Only the spring weather is missing. :/

@heatneat: Thank you! I am glad that I could help! ;)

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