Sweet dude! I like what I made today! It was another chicken dish: ‘Fricassée de poulet au paprika’. It was made in the same sort of way as the Fricassée de poulet à l’ancienne. To start off with, I fried some celery , some onion and some carrot in , you guessed it, some butter! After they’ve been fried for about 5 minutes, place in the chicken. and cook for 4 minutes, turning every minute. Then sprinkle on a tablespoon of paprika and mix.
Now cook covered for 10 minutes, turning once. After that, sprinkle in some flour and mix. Once you’ve done that, cook for 4 minutes more. At this point, I was trying to chip away at my stock, and I broke the oyster knife. Damn it! We spent ages looking for the tiny metal chip, we strained the stock, at the end we strained the sauce, we looked everywhere. No where to be found. Anyway, I poured in some boiling stock and some vermouth and simmered it for half an hour covered. Meanwhile, braise some onions and stew some mushrooms.
Now remove the chocken, boil down, and skim. now, in a mixing bowl, whisk some egg yolks with some cream, and beat in the rest of the sauce. boil for 1 minute, now reheat the chicken, and swirl that butter in! It was really good, the paprika was subtile, it could go a little stronger, but it was definitely there and was great!
That was a good dish! Of course I couldn’t really enjoy it because I was worrying about killing me or my parents, and the search was stressful, but all in all the dish was great! Bye!
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