Chicken fricasee

Discussion in 'Food & Cooking' started by koukouvagia, Jun 22, 2016.

  1. koukouvagia

    koukouvagia

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  2. brianshaw

    brianshaw

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    That looks yummy.  I think the difference between that sauce and avgolemono is just the language. I would consider it so. Although avgolemono might have a bit more pronounce lemon... but I might be wrong on that.
     
    Last edited: Jun 22, 2016
  3. phatch

    phatch Moderator Staff Member

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    Interesting, Tarragon is one of those flavors that to my palate is overpowering. I'd probably go with something else, thyme or rosemary most likely. Maybe lovage.
     
  4. mike9

    mike9

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    Avgolomono minus the lemon.  You could add lemon and nix the tarragon - that's what I would do.
     
    Last edited: Jun 22, 2016
  5. koukouvagia

    koukouvagia

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    I don't like tarragon either, I'm going with parsley, thyme and oregano.
    Yea the lemon is added at the end.  I could of course nix the cream and just make it a straight up avgolemono sauce.  Or could I temper the egg with the cream and the lemon at the same time or will that break the sauce?
     
  6. mike9

    mike9

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    Good question I always add it at the end like you.
     
  7. koukouvagia

    koukouvagia

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    When I make avgolemono I always temper the egg and lemon together.  Will adding cream alter that velvety texture?
     
  8. mike9

    mike9

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    I would think it will be more velvety.  I'm going to try this fricasee next week and find out.
     
  9. teamfat

    teamfat

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    Interesting. In James Petersen's book "Sauces" the chicken fricasee recipe makes an effort to NOT brown the chicken, more of a low and slow poach in butter.

    And is tarragon like cilantro?  Love it or hate it, not much middle ground. 

    mjb.
     
  10. koukouvagia

    koukouvagia

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    It turned out super yummy.  Very aromatic.  Due to my obsessive personality I cannot follow a recipe as it is, I must must change something.  I used more mirepoix than the recipe called for.  I omitted the artichokes and I added dijon and butter because of course.  My lemons were too mellow and it could've used a little more brightness but overall the sauce was so beautiful and velvety and unctious.  Those egg yolks did something wonderful.  

    I didn't have parsley so I used fresh oregano next time, I didn't think it did very well in this recipe.  I also had some parsley herb so I used that too.  I served it with rice.  It was so good I'm definitely making this again!
    I wonder why, I find poached chicken skin very undesirable.  I don't hate tarragon, it's really nice in a bernaise.  It's expensive and I don't use it often enough to have cultivated a true liking to it.  It's not like cilantro, cilantro is just vile.
     
    Last edited: Jun 23, 2016
  11. koukouvagia

    koukouvagia

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    Forgot to post the pics.  Nice looking sauce right?