Chicken Fricassée

Ok, so I tried this new dish for a sauce presentation I had to do for my Applied Culinary Fundamentals class.  It took me awhile to make, but just because I never made it before. I don't think it will take me quite as long the next time I make it. I hope anyways. I would suggest reading the recipe through once or twice before making it. That way you wont make as many mistakes as I did. GOOD LUCK!!!! It's absolutely FANTASTIC! Let me know what you all think of it!

Chicken Fricassée

Yield: 8 Servings

Chickens, 3 pounds each, cut                          2
in serving pieces (I just bought 
chicken breasts with the skin and 
bone still on.)

Salt and Pepper                                                To Taste

Butter                                                               3 ounces

Onions, Chopped                                             2 Medium

Flour                                                                2 TB

Hot White Chicken Stock                                5 Cups

(I just made chicken broth)

Button Mushrooms                                          8 ounces

Pearl Onions, Peeled                                        8 ounces

(I used the white Pearl 

onions, not the gold.)

Heavy Cream                                                   3/4 Cup

Egg Yolks                                                        4

Lemon Juice (Optional)                                   1 Tsp.

1. If you'll be cooking the chicken in the oven, preheat the oven to 350ºF. Season the chicken pieces with salt and pepper. 
2. In a straight sided sauté pan, gently cook the seasoned chicken pieces, skin side down, in 2 ounces of the butter. After about 10 minutes, turn them over and cook the flesh side. Cook gently to avoid browning the chicken or burning the butter. Remove the chicken from the pan. 
3. Add the chopped onions to the butter in the pan and sweat them, without browning, until translucent. Add the flour and cook gently for 5 minutes. 
4. Add 4 cups of the hot chicken stock to the roux and bring to a simmer. Arrange the chicken pieces in the liquid. Cover. Cook the chicken in the oven or over low heat on the stove for 15 to 20 minutes. (I preferred to cook it in the oven. I just found that easiest and I had more space.)
5. Cook the mushrooms in 1/2 cup of chicken stock for about 15 minutes until they soften. 
6. Simmer the pearl onions in the remaining 1/2 cup of chicken stock for about 15 minutes until they soften. 
7. Strain the cooking liquid from both the mushrooms and onions and pour it into the cooking chicken. Keep the mushrooms and onions warm. 
8. Strain the braising liquid from the chickens into a 2-quart saucepan. (Keep the chicken pieces warm!) Reduce liquid, while skimming, until approximately 2 cups remain.
9. Whisk together the cream and egg yolks in a bowl. Whisk in half the reduced basing liquid. Return this mixture to the saucepan. 
10. Gently heat the cream-braising liquid mixture, while stirring, until the egg yolks thicken it slightly and give it a silky texture. Don't let the mixture boil or the egg yolks will curdle (there is not enough flour to stabilize them). 
11. Adjust the seasonings (One teaspoon of lemon juice, if using, will often enhance the finished sauce.) Serve the chicken coated with the sauce and topped with the mushrooms and onions. 
• I personally didn't need to add the lemon juice or any other seasonings. I thought it tasted perfect without. It is personal preference though.