Julia Child’s Chicken Fricassee (Home Cookin’)

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!

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Get the onions going first because they will need almost an hour to braise

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Make sure both sides of the chicken legs are nicely browned

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Mirepoix is essential!

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Made a little herb bouquet with parsley, fresh herbes de provence, and bay leaves 

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Chicken is covered in broth — time to simmer!

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Cooking the baby bellas in butter and water

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Ten minutes later

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The chicken is looking good!

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Now for the cream sauce:  egg yolks and heavy whipping cream

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Gently whisk small amounts of the chicken broth into the egg mixture. Make sure the egg doesn’t scramble!

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What it should look like if you do it right

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Add the egg and cream mixture to the pan… what a beautiful creamy sauce!

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Braised onions are looking and smelling great

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Add the mushrooms and onions to the pan 

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A classic Julia Child dish!

Julia Child’s Chicken Fricassee (Home Cookin’)