TheFoodTasting

Desciption

this delicious, creamy chicken fricassee is a classic belgian recipe. my father used to make this regularly for sundays and other festive occasions. often served as a starter, but it is great as a main course as well, accompanied by plain rice or potato puree, for example. freezes well. its flemish name is "koninginnenhapje", which could be translated as "queen's nibble"... nice, isn't it?

Tags

#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #Main-dish #Poultry #European #Stews #Chicken #Belgian #Dietary #Comfort-food #Oamc-freezer-make-ahead #Low-carb #Low-in-something #Meat #Taste-mood #Number-of-servings

Steps

1. Cook the chicken breasts or the chicken in the chicken stock
2. Until tender
3. Drain
4. But keep the stock
5. Let the chicken cool down a bit
6. In the meanwhile
7. Make tiny meatballs from the minced meat
8. Cook the meatballs in chicken stock or water until they are done -- this usually takes just a few minutes
9. The meatballs will drift to the top when ready
10. Drain them as well
11. Make a "blonde" sauce: melt most of the butter in a medium-sized pot
12. Add flour and mix well
13. Keep the pot on medium heat
14. Then
15. Very gradually
16. Add splashes of chicken stock to this mixture
17. "each time you added some stock
18. Stir very well so that the mixture doesnt become lumpy"
19. You can start adding increasing amounts of stock when your sauce becomes liquidish
20. Make a sauce that is somewhat thicker than cream
21. You will probably use most of your chicken stock in this process
22. This is fine
23. Quickly add the raw egg yolk
24. The lemon juice and the grated cheese to your sauce
25. In a large pot
26. Melt the remaining lump of butter and add the mushrooms
27. Stir-fry the mushrooms on medium heat until they start to "sweat"
28. Season with salt and pepper
29. Add the sauce and the ham dices to the mushrooms
30. Add the meatballs as well
31. Put on low heat
32. With your hands or a knife
33. Pull apart the chicken and make bite-sized pieces
34. Add the chicken pieces to your mixture as well
35. Ready ! do check if the dish needs a bit more salt or pepper
36. You can eat the vol-au-vent as it is
37. With potatoes or rices
38. You can also pour it in vol-au-vent shells or even make a chicken fricassee pie