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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-FRICASSEE" "M" "10/19/25"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CHICKEN FRICASSEE" "old-fashioned chicken fricassee with wine-flavored cream sauce, onion, and mushrooms"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIFricas\*(e'e de poulet \*(a` l'ancienne\fP.
.PP
Traditional dish.  
Serve with steamed rice or risotto, or buttered noodles,
and as additional vegetables, if desired, buttered peas or asparagus tips.
.PP
From JC, page 258.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "12-inch fireproof casserole"
.IG "" "electric beater"
with wire whip mixing head and mixing bowl
.IG "" "clean casserole"
.IG "" "1-1/2 to 2 qt saucepan"
.IG "" "fine sieve"
or \fIstrainer\fP
.IG "" "hot serving platter"
.sp
.IG "3 lb" "split chicken breasts,"
with bone and skin
.IG "1 each" "thinly sliced onion, carrot, and celery stalk"
.IG "4 Tbsp" "butter"
.sp
.IG "1/2 tsp" "salt"
.IG "1/8 tsp" "white pepper"
.IG "3 Tbsp" "flour"
.sp
.IG "3 cups" "boiling white chicken stock,"
or \fIwhite stock, or canned chicken bouillon\fP
.IG "1 cup" "dry white wine,"
or 2/3 cup \fIdry white vermouth\fP
.IG "" "small herb bouquet:"
2 parsley sprigs, 1/3 bay leaf, 1/8 tsp thyme tied in washed cheesecloth
.sp
.IG "16 to 20" "onions,"
about 1-1/4 lb, white braised (see recipe ONIONS-BRAIS-WH)
.sp
.IG "1/2 lb" "mushrooms,"
stewed in butter, lemon juice, and water (see recipe MUSHROOMS-STEWE)
.sp
.IG "2" "egg yolks"
.IG "1/2 cup" "whipping cream"
.sp
.IG "" "salt and pepper"
.IG "" "lemon juice"
to taste
.IG "" "nutmeg,"
a pinch
.sp
.IG "1 to 2 Tbsp" "softened butter"
.IG "" "springs of parsley"
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Prepare the onions, 
following the recipe ONIONS-BRAIS-WH for white-braised (glazed) onions.
Cook them at the same time as the chicken.
When done, set onions aside and reserve the cooking juices.
.SK 2
Dry the chicken thoroughly with paper towels.
In the casserole, 
cook the vegetables slowly in the butter (@3-4) for about 5 minutes,
or until they are almost tender but not browned.
.SK 3
Push the vegetables to one side.
If there is insufficient room in the casserole for the chicken together
with the vegetables,
remove the vegetables to a separate plate, draining the butter from them
into the casserole.
Add more butter if needed.
Raise heat slightly (to @4-5) and add the chicken.
Turn it every 2 minutes for 10 minutes,
until the meat has stiffened slightly,
without coloring to more than a light golden yellow.
Lower heat (to @3-4), cover, and cook very slowly for 10 minutes,
turning the chicken once.
It should swell slightly, stiffen more, but not deepen in color.
.SK 4
Sprinkle salt, pepper, and flour on all sides of the chicken,
turning and rolling each piece to coat the flour with the cooking butter.
Cover, and continue cooking slowly for 4 minutes, turning the chicken once.
.SK 5
Remove casserole from heat.
Add back the vegetables if they had been set aside.
Pour in the boiling stock or bouillon.
Add the wine, the herb bouquet, and stock or water to barely cover chicken.
Bring to the simmer.
Correct seasoning.
Cover and maintain at slow simmer (@2-3 )for  25 to 30 minutes, 
until the chicken is done.
.SK 6
While the chicken is cooking, 
prepare and cook the mushrooms,
following the recipe MUSHROOMS-STEWE for white-stewed mushrooms.
When done, set mushrooms aside and reserve the cooking juices.
.SK 7
When the chicken is done, remove it to a side dish.
Add the cooking juices from both the onion and the mushrooms.
Simmer the cooking liquid in the casserole for 2 to 3 minutes,
skimming off fat.
Remove most of the cooking vegetable with a slotted spoon (the remainder
will be strained out later).
Raise heat and boil rapidly, stirring frequently, 
until the sauce reduces and thickens enough to coat a spoon nicely.
There should be 2 to 2-1/2 cups.
If you want to use more than 2-1/2 cups, increase proportionately
the measure of egg yolks and cream used in the next step.
.SK 8
Blend the egg yolks and cream with the electric beater with wire whip
(KAW at speed 2).
Continue beating and add the hot cooking sauce slowly
until about a cupful has gone in.
Beat in the rest of the sauce in a thin stream.
.SK 9
At this point, the casserole may be cleaned for reuse.
.SK 10
Pour the sauce into a saucepan.
Over moderately high heat (@8), stirring constantly, bring sauce to a boil,
and boil for 1 minute.
.SK 11
Correct seasoning,
adding lemon juice by the 1/2 teaspoonful to taste,
and a pinch of nutmeg.
.SK 12
Arrange the chicken and the onion and mushroom garniture in the casserole.
Pour the sauce through a fine sieve, over the chicken and vegetables.
The dish is now ready and can be held indefinitely.
To prevent a skin from forming over the sauce,
spoon over it a film of cream, stock, or milk.
Set the dish aside uncovered.
.SK 13
To reheat before serving, 
set over moderate heat (@5) and bring to simmer.
Cover and simmer slowly (@2-3) for 5 minutes, or until the chicken is
hot through, basting it frequently with the sauce.
.SK 14
Off heat and just before serving, tilt the casserole, 
add the enrichment butter,
and baste the chicken with the sauce until the butter has absorbed into it.
.SK 15
Serve the chicken from the casserole,
or arrange it with the onions and mushrooms on a hot platter,
surround with rice or noodles, and cover with the sauce.
Decorate with springs of fresh parsley.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Many steps and time-consuming, but worth it.
.PP
The sprinkling of seasoned flour on the chicken in cooking butter
seems awkward.
The flour tends to fall off and clot on the casserole bottom.
.PP
For \fIfricass\*(e'e de poulet \*(a` la indienne\fP,
in step 3 after the initial 5-minute cooking of the chicken,
blend in 1 to 2 tablespoons of fragrant curry powder.
.PP
For \fIfricass\*(e'e de poulet au paprika\fP,
as for \fI\*(a` la indienne\fP 
blend in 1-1/2 tablespoons of fragrant paprika.
In step 11 add 1/2 tablespoon more paprika if needed for color.
The sauce should be a creamy pink.
.PP
For \fIfricass\*(e'e de poulet \*(a` la estragon\fP,
add 4 to 5 sprigs fresh tarragon or 2 teaspoons of dried tarragon
to the wine and stock for the simmering of the chicken, in step 5.
Stir 2 tablespoons of minced tarragon for parsley into the finished sauce.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
complex sequence but each steps straightforward.
.I Time:
2-1/2 hours from starting Preparation to serving.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley..
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu