Chicken fricassee

Method

Tender chicken pieces that fall apart, coated in a smooth, velvety white sauce. The acidity of lemon and white wine balances the richness of cream and butter.

1. 1

   Place the free-range chicken in a pot with the onion studded with cloves, bay leaf, and thyme. Cover with cold water. Bring to a simmer. Skim regularly to keep the broth clear. Cook for 50 minutes until the meat falls off the bones.

2. 2

   Meanwhile, cut the button mushrooms into quarters. Sauté them in a pan with a knob of butter until golden. Cook the green asparagus and peas in boiling salted water for 4 minutes, then plunge them into ice water to set the green color.

3. 3

   Debone the chicken and cut the meat into bite-sized pieces. In a sauté pan, melt 50g of butter. Pour in the flour all at once. Whisk without browning for 2 minutes. Pour in the dry white wine and then 500ml of filtered chicken cooking broth.

4. 4

   Let reduce until the sauce coats the back of a spoon. Mix the egg yolk and cream, then incorporate off the heat. Add the chicken, vegetables, capers, and lemon juice. Heat gently without boiling to prevent the sauce from splitting.