Chicken the French Way
This is one of our favorite chicken recipes from “The Art of Cookery Made Plain and Easy,” by Hannah Glasse. Similar to other fricassees, it was first browned and then finished in a broth. The chicken picks up the flavor from the grill, but still stays moist and flavorful from the lemon, wine, and broth.
Chickens dressed the French Way.
QUARTER, then broil them, crumble over them a little bread and parsley; when they are half done, put them in a stew-pan, with three or four spoonfuls of gravy, and double the quantity of white wine, salt, and pepper, some fried veal-balls, and some suckers, onions, shallots, and some green gooseberries or grapes when in season; cover the pan close, and let it stew on a charcoal fire for an hour; thicken the liquor with the yolks of eggs, and the juice of lemon; garnish the dish with fried suckers, sliced lemon, and the livers.
– Glasse, The Art of Cookery Made Plain and Easy, p. 104.
- 1 chicken, cut into four parts
- ½ cup golden raisins or grapes
- 1 medium onion, diced
- 2 cups chicken broth
- ¼ cup breadcrumbs
- Juice of 1 lemon
- 1 shallot, diced
- 4 cups white wine
- 1 tsp. parsley, minced
- 3 egg yolks (or you may thicken with 1 Tbsp cornstarch and ½ cup water, stir it well, and add it to cook for the last 5 minutes)
- Cut the chicken into four parts. Coat lightly with breadcrumbs and parsley. Over low to medium heat, broil or grill for 5-7 minutes or until lightly brown, but the meat is still pink by the joints.
- Place chicken in a stewpot with broth, wine, onion, shallot, grapes or raisins, and lemon juice. Simmer for 25 minutes; remove chicken.
- In a medium bowl, whip the egg yolks. Gradually add ¼ cup of the sauce to the yolks while stirring to temper the eggs. Be sure not to cook the egg yolks. Stir mixture into the rest of the sauce. Heat gradually until sauce thickens.
- Pour sauce over the chicken and serve.