Homestyle Chicken Fricassée

Ingredients

• 1500 gChicken
• 15 gButter
• 125 mlWhite wine
• 1030 mlWater
• 300 gOnion
• 20 gParsley
• 1 pcsBay leaf
• 2 gThyme
• 9 gSalt
• 0.5 gPepper
• 16 gFlour

Instructions

1. 1

   Preparation

   • Clean the chicken (1.5 kg) and cut into serving pieces (breasts, legs, wings).
   • Peel the small onions and blanch 2–3 minutes in lightly salted water, then drain.
   • Mix flour with about 30 ml cold water to a smooth paste (slurry).
2. 2

   Cooking

   • Heat 15 g butter in a suitable pot.
   • Add chicken pieces and brown briefly. Pour in 125 ml white wine, cover and heat until the wine has mostly evaporated.
   • Pour in 1 litre of boiling water. Add the parboiled small onions, parsley leaves, 1 bay leaf, thyme sprigs, 9 g salt and a pinch of pepper.
   • Bring to a boil and simmer gently for 6–8 minutes until the chicken is cooked through.
3. 3

   Thicken and Serve

   • Stir in the flour slurry, bring briefly to a boil and cook 1–2 minutes until the sauce thickens slightly. Adjust seasoning.
   • Remove bay leaf and thyme sprigs. Sprinkle with chopped parsley and serve immediately.