“I have a real hankering for a fricassee!” – Steve Carlile
Recently, an old friend of mine, Steve Carlile, challenged me to prepare Chicken Fricassee for our bi-monthly lunch bunch gathering. Knowing Steve’s warped humor, I think he did this knowing that none of us would have a clue what ‘fricassee’ was (and he probably didn’t either). Well, he was right but he didn’t count on me studying up on old Chicken Fricassee recipes. The more I read through vintage recipes for Chicken Fricassee I realized that the original was basically: cut-up chicken, diced carrot, diced celery, white wine, mushrooms, butter, onion, egg yolks, and heavy cream. After hours of studying the old recipes I realized that this was the ‘long version’ of my recipe for Sherried Chicken (with a few of the original ingredients omitted). I finally came to the conclusion that the old recipe and the new recipe would almost be the same if I added sliced mushrooms, shredded carrot, minced shallot (for onion), and an egg yolk to my more modern recipe. I made the changes and I believe the results are pretty successful but I’ll let you (and Steve) decide. In the meantime, I have named this recipe, Chicken Fricassee Carlile!
From the skillet, try to drain out all but about a tablespoon or less of the buttery liquids but try to save any scrapings/leavings/solids and, of course, the mushrooms, shallot, and carrot … now make the gravy by using a whisk to blend in the chicken broth, the soup, the sour cream, egg yolk and the sherry.