The Cooking Runner

Everything tastes better with butter

on January 15, 2013

Miles run this month: 29.4 miles

Miles left to reach 2013 goal: 1984.1 miles

I run so I can eat butter. I don’t care what anyone says, everything baked/cooked with butter is better! After I took a cross training day, rode the bike for 45mintues…

I thought I would channel my inner Julia Child. Using my copy of Mastering the Art of French Cooking, looked up some chicken recipes… Fricasse De Poulet A L’Ancienne (Old Fashioned Chicken Fricasse with Wine-flavored Cream Sauce, Onions and Mushrooms) The recipe called for a cut up fryer chicken but I used chicken breasts.

WOW just what I needed…Thank you Julia

Fricasse De Poulet A L’Ancienne

4 tablespoons of butter
2 medium-sized carrots, diced finely
2 celery stalk, diced finely
1 medium white onion, diced finely
Salt & white pepper
3 tablespoon flour
3 cups of chicken stock, boiling hot
1 cup of dry white wine
Small herb bouquet: (2 parsley springs, 2 thyme sprigs, and 1 bay leaf – tied in a cheesecloth)
2 egg yolks
1/2 cup heavy whipping cream
Dash of fresh nutmeg
1 teaspoon of lemon juice
2 tablespoon butter, room temperature
1 tablespoon of Italian parsley, chopped

Pat the chicken breast down with a paper towel, and season with salt and pepper to your liking. Heat a large dutch oven or skillet over medium-high heat and add 2 tablespoons of butter. Place a few pieces of the seasoned chicken in the dutch oven skin side down, being careful not to overcrowd the pan.  Once the chicken pieces are nicely browned, remove them from the pot and set aside.

In the now empty dutch oven, add the remaining 2 tablespoons of butter. Sauté the mirepoix (carrots, celery and onions) plus mushrooms over medium high heat and cook until tender. Once the mirepoix has softened, add the  flour and stir to coat the vegetables. Continue cooking for about 30 seconds to 1 minute to cook off the flour.

Add the wine to the pot and stir, picking up the browned bits on the bottom of the pan. Then add the chicken stock. The liquid should start to thicken a bit.

Add the herb bouquet and chicken back to the pot, nestled on top of the vegetables. Make sure the liquid covers the chicken and add additional chicken stock or water if needed. Taste for seasoning. Cover the dutch oven and cook at a low simmer for 30-35 minutes.
Uncover the dutch oven and increase heat to high. Let the sauce reduce and thicken. Taste for seasonings and adjust as needed.

Meanwhile, in a small bowl, add the egg yolks and heavy cream and whisk to combine. Carefully add a few spoonfuls of sauce from the dutch oven to the egg and cream mixture, while continually whisking. Be careful to not let the eggs scramble. Continue to add the sauce to the egg and cream mixture until it becomes warm to the touch. At that point, add the egg liquid mixture into the dutch oven. Mix well and the sauce should be a beautiful golden liquid.


Bring the dutch oven to a boil and taste for seasonings, adding salt and pepper as needed.

Then ATS suggested that we keep the extra sauce, grill sourdough, fry some eggs and pour the sauce on top…um…OK!


One response to “Everything tastes better with butter

  1. Dren Asselmeier says:

    Oh my goodness! Go you. I don’t think I’ve ever made anything French except for toast. Har har.

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