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Portuguese Chicken Fricassee ❦ Frango de Fricassé


Portuguese Chicken Fricassee ❦ Frango de Fricassé

Serves 6

50 Minutes start to finish


1 Whole chicken (1.500- 1.900 kilograms) Cut into pieces, skin-on, back and wings removed.

You can also use individual part favourites, such as all breasts, thighs or legs. The choice is yours. (leave skin on for flavour while it cooks, it will be removed later and discarded.)

1-1/2 litres of chicken stock, store bought or homemade. Feel free to use 3 chicken stock cubes, and 1-1/2 litres of boiling water.

5 tbsp. Butter, salted or unsalted or buttery spread like Flora. Olive oil doesn't really work in this recipe.

250 ml. White wine

2 Lemons, juice only

2 Onions, diced

6 Garlic cloves, minced

2 Bay leaves

6 Egg yolks, beaten

Handful (30 g.) Fresh Italian flat leaf parsley, chopped to finish

Salt and pepper to taste. Feel free to use white pepper if you prefer not