Julia Child is a culinary icon, pioneer, and a true inspiration. I’m honored to be able to prepare one her legendary recipes, Chicken Fricassee, in my home kitchen. I made a little herb bouquet with parsley, fresh herbes de provence, and bay leaves (I didn’t have any fresh thyme in my fridge to I used the herbes instead). I also didn’t have any cheesecloth on hand so I improvised and used a coffee filter — it worked like a charm. For the most part, the recipe was very straightforward. I was a little worries that I would mess up the egg & cream immersion part, but I took it slow and, thankfully, the eggs did not scramble. The resulting cream sauce was beautiful, and the entire dish ended up being a success!
Get the onions going first because they will need almost an hour to braise
Make sure both sides of the chicken legs are nicely browned
Mirepoix is essential!
Made a little herb bouquet with parsley, fresh herbes de provence, and bay leaves
Chicken is covered in broth — time to simmer!
Cooking the baby bellas in butter and water
Ten minutes later
The chicken is looking good!
Now for the cream sauce: egg yolks and heavy whipping cream
Gently whisk small amounts of the chicken broth into the egg mixture. Make sure the egg doesn’t scramble!
What it should look like if you do it right
Add the egg and cream mixture to the pan… what a beautiful creamy sauce!
Braised onions are looking and smelling great
Add the mushrooms and onions to the pan
A classic Julia Child dish!