Everything in life is about balance. Have you eaten 3kg of pasta during a weekend?You have to eat spinach in Monday. I have to admit that spinach is one of favorites vegetables and combined with chicken they can make a great dish. Thus cooking fricassee was the ultimate idea.
A fricassee is halfway between a saute and a stew. A true classic it relies on humble ingredients and just a single pot. It’s the original French comfort food: simmered chicken with hearty vegetables in a rich, silky egg lemon sauce.
You will need:
- 3 chicken drumsticks or 2 chicken thighs, chopped in half
- 1 medium onion, thinly sliced
- 30 gr olive oil and 2-3 extra tbsps. to brush on chicken
- 750 gr spinach leaves (no stems)
- 250 gr white mushrooms
- ½ bunch dill, finely chopped
- 2 fresh onions, cut into small pieces
- 1 chicken bouillon cube
For egg lemon sauce
- 1 lemon (juice)
- 1 egg yolk
Season chicken on both sides with oil, salt and pepper. Sauté the chicken on both sides, in a hot pot. It should be browned on all sides.
Remove the chicken from the pot. Wipe the pan with a paper towel. Add the oil to the pan and sauté the onions. Add the chicken, salt, pepper, bouillon cube and enough hot water to cover the meat. Cover the pot with its lid. Simmer for 30-40 minutes. Remove the chicken from the pot.
Add in the pot the vegetables (spinach and mushrooms) and boil for 20 minutes. Before the vegetables are done (count around 5-10 minutes), put the chicken back into the pot.
To make the egg lemon sauce; add lemon juice and egg yolk to a mixer. While blending, add 2 tablespoons of the chicken broth from the pot, one tablespoon at a time. Pour it back into the pot, take off the heat and stir until the sauce has thickened. Serve with finely chopped dill.
Your fricassee is ready!Enjoy!
P.S.: If you eat 2 portions it’s almost the same as eating again pasta. Behave yourself Teti.