A standard French recipe for rooster fricasee. With a creamy white mushroom sauce – excellent for mopping up with a hunk of cripsy bread! It’s thought that the time period fricasee comes from French frire – to fry, and casser – to interrupt into items. Which is what you do with the rooster on this recipe! Brown the rooster after which cook dinner within the sauce. It’s a easy recipe and really scrumptious!
Learn how to make rooster fricasse for 4
2 carrots, lower into small chunks
2 leeks, lower into small chunks
1 massive onion, halved (or 2 medium onions halved)
1 garlic clove halved – non-obligatory (you’ll be able to take away from the sauce on the finish however I feel it provides a sure je ne sais quoi!)
Handful of mushrooms
4 rooster drumsticks
4 rooster thighs
1 tsp black pepper
1 tsp salt
For the sauce
80g unsalted butter
60g plain flour
200ml white wine
200ml double cream
1 bay leaf
1 lemon, juiced
Small handful curly parsley, finely chopped, or a few spring of thyme
Soften a knob of butter in a frying pan. Season the rooster items with the salt and pepper and fry till calmly golden on either side – go away the pores and skin on. Take away from the pan and go away to the facet.
Saute the mushrooms, leek, garlic and onion.
Add the flour, stirring always to mix it in.
Add the wine and rooster inventory and stir all of the flour in.
Add the rooster – pores and skin facet up, deliver to a gently simmer, cowl with a lid and go away for 10 minutes.
Uncover and go away for an additional 20 minutes.
Plate up the rooster items solely. Pour the cream into the pan and stir till it’s simmering.
Pour the sauce over the rooster and add the herbs. It’s good served with rice, mashed potatoes or bread – the sauce is king right here…
Need extra nice French rooster recipes?
Rooster with 40 cloves of garlic (not a typo – sure 40 cloves of garlic)!
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