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Chicken Fricassée with Shallots

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Chicken Fricassée with Shallots
(Fricassée de Volaille aux Echalotes)

The Lutece Cookbook
The Lutece Cookbook

by Andre Soltner with Seymour Britchky,
1995, A Borzoi Book/Alfred A. Knopf

Note: This recipe may also be prepared with a guinea hen,
which in French is “pintade”.

Serves 2 or 3

12 shallots, unpeeled
1 bunch scallions, the white part only,
trimmed [reserve greens]
1 chicken, about 2 1/2 pounds,
cut in 8 serving pieces, the breast
bone and the back bones of the legs
removed and reserved
Pepper, fresh ground
4 tablespoons (1/2 stick) unsalted butter
2 shallots, peeled and sliced fine
1 cup dry white wine
1 cup heavy cream
Juice of 1/2 lemon
1 scant teaspoon sugar
3/4 recipe Nouilles à l’Alsacienne
4 scallion greens, chopped [reserved, above]

1. Cook the 12 unpeeled shallots in salted water for 3 minutes. Remove
them from the water, peel them, and set them aside.
2. Cook the whites of the scallions in salted water for 3 minutes.
Remove them from the water, and set them aside.
3. Season the chicken with salt and pepper. In a heavy skillet, melt 2 tablespoons of the butter, and sauté the pieces of chicken, the skin
sides first, over medium heat until browned – about 6 minutes.
Remove the chicken from the skillet. Set aside.
4. In the same skillet, sauté the bones until lightly browned – about 6
minutes. Add the 2 sliced shallots and sauté 1 minute more. Add
1 cup of water and the wine, and cook for 15 minutes.
5. Add the cream, lemon juice, and chicken. Cover, and cook over
medium heat for 10 minutes.
6. In another heavy skillet, melt the remaining 2 tablespoons of butter.
Add the 12 whole, peeled shallots, and sprinkle them with salt,
pepper, and the sugar. Add 2 tablespoons water. Cook over high
heat, shaking the skillet constantly, so the shallots keep moving,
until they are caramel colored all over – about 8 minutes. Add the
whites of the scallions and cook 2 minutes more.
7. Remove the chicken from its skillet, then cook the sauce down over
high heat until it is reduced by 1/3.

8. Put the Nouilles à l’Alsacienne on a serving platter, and surround
them with the pieces of chicken. Strain the sauce over the chicken.
Arrange the whites of the scallions and the caramelized shallots
on top. Sprinkle with the chopped scallion greens.

Featured Archive Recipes:
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Poulet Suprême Maurice

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