Chicken fricassée

Chicken, Chicken broth, Dry white wine, Onion, Cream 20% fat content, Carrot, Mushroom, Egg yolk, Celery, Almond flour, Butter, Olive oil, Parsley, Tarragon, Thyme, Bay leaf, Cooking salt, Black pepper

Slice: 10 min, Cooking: 5 min, Fry: 8 min, Fry: 5 min, Fry: 5 min, Cooking: 5 min, Boil: 5 min, Braise: 35 min, Whisk with a mixer: 5 min, Mix: 5 min, To simmer: 2 min

Cut the chicken (1 piece) or drumsticks (1.2 kg) into portion-sized pieces. Dice the onion (1 piece), carrot (1 piece), and celery (1 stalk) into small cubes.

Season the chicken with salt and black pepper (to taste). Dredge the pieces in almond flour (2 tbsp). Shake off the excess.

Heat vegetable oil (1 tbsp) and butter (1 tbsp) in a saucepan. Sauté the chicken on all sides for 6–8 minutes without a pronounced crust. Transfer to a plate.

Add the chopped vegetables to the saucepan. Sauté for 5 minutes until softened.

Add small mushrooms (a handful). Cook for another 5 minutes.

Pour in white dry wine (150 ml). Bring to a boil and deglaze the bottom.

Return the chicken to the saucepan. Pour in the broth (500 ml). Add parsley (a few sprigs), thyme (a few sprigs), and bay leaves (2 pieces). Bring to a boil. Reduce the heat, cover, and simmer for 30–35 minutes until cooked through.

Remove the parsley, thyme, and bay leaves.

Whip the cream (22%, 100 ml) and egg yolks (2 pieces). Gradually add 2–3 tablespoons of hot broth while continuing to whisk.

Remove the saucepan from the heat. Stir in the cream-yolk mixture, constantly stirring. Add tarragon leaves (a few sprigs). Heat for 1–2 minutes without bringing to a boil.

Adjust the salt and pepper. Serve hot.