{"id":5706,"date":"2013-11-18T11:45:16","date_gmt":"2013-11-18T10:45:16","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=5706"},"modified":"2017-10-19T18:34:26","modified_gmt":"2017-10-19T17:34:26","slug":"chicken-fricassee","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/5706\/chicken-fricassee\/","title":{"rendered":"James Whelan Butchers: Chicken Fricass\u00e9e"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Chicken-Frigasee.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-5707\" title=\"Chicken Frigasee\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Chicken-Frigasee.jpg\" alt=\"Chicken Frigasee\" width=\"225\" height=\"169\" \/><\/a><\/p>\n<p>Fricass\u00e9e is the Irish method of preparing a very tasty stew like dish which is finished with an egg and cream sauce.<\/p>\n<p><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Chicken-Fricassee.pdf\">Chicken Fricass\u00e9e &#8211; Printer Friendly Download<\/a><\/strong><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6319\">1 medium free range chicken<\/a><\/li>\n<li>1 lemon<\/li>\n<li>1 carrot peeled and quartered<\/li>\n<li>1 large onion peeled and quartered<\/li>\n<li>Bouquet garni made from a sprig of thyme, bay leaf and parsley stalks tied together<\/li>\n<li>8 peppercorns<\/li>\n<li>1 cup milk<\/li>\n<li>3 cups water<\/li>\n<\/ul>\n<p><strong><span style=\"text-decoration: underline;\">Garnish<\/span><\/strong><\/p>\n<ul>\n<li>6 rashers streaky bacon chopped<\/li>\n<li>100 gr mushrooms thinly sliced<\/li>\n<li>2 tbs oil<\/li>\n<li>1 bunch watercress<\/li>\n<\/ul>\n<p><strong><span style=\"text-decoration: underline;\">Sauce<\/span><\/strong><\/p>\n<ul>\n<li>50 gr butter<\/li>\n<li>50 gr plain flour<\/li>\n<li>600 ml cooking liquor<\/li>\n<li>1 egg yolk<\/li>\n<li>60 ml double cream<\/li>\n<li>2 leeks sliced thinly and boiled in salted water for 5 minutes and drained<\/li>\n<li>Pepper and salt to taste<\/li>\n<\/ul>\n<h2>To Cook<\/h2>\n<p>Place the lemon inside the chicken cavity and secure the legs to keep in place and then put the chicken into a large saucepan. Add the rest of the ingredients.<\/p>\n<p>Cook over a low heat and simmer for an hour or so.\u00a0 Test for readiness by removing chicken from the pot.\u00a0 When pierced the juices should run clear.<\/p>\n<p>While the chicken is cooking make the sauce by adding the butter to a large saucepan and melt over a low heat.\u00a0 Add the flour, blending it into the melted butter.<\/p>\n<p>Remove from the heat and add the liquor, a little at a time, stirring constantly to keep it free from lumps.<\/p>\n<p>Return to the heat and stir until thickened.\u00a0 Mix the egg yolk with the cream and add this mixture to the sauce.\u00a0 Season to taste and then add the drained leeks, mixing through.<\/p>\n<p>Fry the bacon in the oil until crisp and drain on kitchen paper.\u00a0 Add mushrooms to the pan and cook for just a few minutes.<\/p>\n<p>Cut the chicken into serving portions and lay on a serving platter.\u00a0 Cover with the sauce and garnish with chopped bacon, mushrooms and watercress.<\/p>\n<p>We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fricass\u00e9e is the Irish method of preparing a very tasty stew like dish which is finished with an egg and cream sauce. Chicken Fricass\u00e9e &#8211; Printer Friendly Download Ingredients 1 medium free range chicken 1 lemon 1 carrot peeled and quartered 1 large onion peeled and quartered Bouquet garni made from a sprig of thyme, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,5],"tags":[179,566,55,622,623,613,48,47],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"Fricass\u00e9e is the Irish method of preparing a very tasty stew like dish which is finished with an egg and cream sauce. Chicken Fricass\u00e9e - Printer Friendly\" \/>\n<meta name=\"robots\" content=\"index, follow\" \/>\n<meta name=\"googlebot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"bingbot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.jameswhelanbutchers.com\/info\/5706\/chicken-fricassee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"James Whelan Butchers: Chicken Fricass\u00e9e\" \/>\n<meta property=\"og:description\" content=\"Fricass\u00e9e is the Irish method of preparing a very tasty stew like dish which is finished with an egg and cream sauce. Chicken Fricass\u00e9e - Printer Friendly\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.jameswhelanbutchers.com\/info\/5706\/chicken-fricassee\/\" \/>\n<meta property=\"og:site_name\" content=\"James Whelan Butchers Ireland\" \/>\n<meta property=\"article:published_time\" content=\"2013-11-18T10:45:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-10-19T17:34:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Chicken-Frigasee.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#website\",\"url\":\"https:\/\/www.jameswhelanbutchers.com\/info\/\",\"name\":\"James Whelan Butchers Ireland\",\"description\":\"Ireland&#039;s First Online Butcher\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.jameswhelanbutchers.com\/info\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/5706\/chicken-fricassee\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Chicken-Frigasee.jpg\",\"width\":\"225\",\"height\":\"169\",\"caption\":\"Chicken Frigasee\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/5706\/chicken-fricassee\/#webpage\",\"url\":\"https:\/\/www.jameswhelanbutchers.com\/info\/5706\/chicken-fricassee\/\",\"name\":\"James Whelan Butchers: Chicken Fricass\\u00e9e\",\"isPartOf\":{\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/5706\/chicken-fricassee\/#primaryimage\"},\"datePublished\":\"2013-11-18T10:45:16+00:00\",\"dateModified\":\"2017-10-19T17:34:26+00:00\",\"author\":{\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#\/schema\/person\/3a97be7ce2ac5bea46837a2b39cd1353\"},\"description\":\"Fricass\\u00e9e is the Irish method of preparing a very tasty stew like dish which is finished with an egg and cream sauce. Chicken Fricass\\u00e9e - Printer Friendly\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.jameswhelanbutchers.com\/info\/5706\/chicken-fricassee\/\"]}]},{\"@type\":[\"Person\"],\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#\/schema\/person\/3a97be7ce2ac5bea46837a2b39cd1353\",\"name\":\"Pat Whelan\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/9d9b0ef55395369c274a5cf66207553b?s=96&d=mm&r=g\",\"caption\":\"Pat Whelan\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/5706"}],"collection":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/comments?post=5706"}],"version-history":[{"count":9,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/5706\/revisions"}],"predecessor-version":[{"id":8162,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/5706\/revisions\/8162"}],"wp:attachment":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/media?parent=5706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/categories?post=5706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/tags?post=5706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}