Fricassée de poulet à l'ancienne Recipe

click to rate
2 votes | 1020 views

I grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more. While other kids were eating milk and cookies and watching cartoons, I ran home to make rice and cheese and sit down to the latest instalment of The French Chef. And I practically memorized my Mom's original 1963 edition of Mastering the Art of French Cooking while I was still a teenager living at home. So when I saw Julie and Julia with my folks, I broke out my own well-worn, dog-eared, nearly-falling-apart-at-the-seams 1986 edition, purchased when I was living in New York after law school, and starting reacquainting myself with an old friend. But the dish I was yearning for was not boeuf bourguignon. As much as I love that dish, my favorite dishes from Mastering were the chicken fricassées. And this is one is perhaps the most sumptuous of all—fit for a lovely Sunday dinner: fricassée de volaille à l'ancienne, or "Old Fashioned Chicken Fricassee with Wine-Flavored Cream Sauce, Onions and Mushrooms", on page 258.

As Julia says, this is not a difficult dish to execute. But it does involve a fair number of steps, so plan on spending a good hour and a half or even two hours, depending on how fast you work in the kitchen. The good part is, it can be made entirely ahead of time and finished off just before serving. Here is my (somewhat abridged) version of Julia's recipe.

Prep time:
Cook time:
 
Tags:

Ingredients

  • See recipe

Directions

  1. See recipe link below for directions

Toolbox

Add the recipe to which day?
« Today - Oct 29 »
Today - Oct 29
Oct 30 - Nov 05
November 6 - 12
November 13 - 19
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • kathy gori
    I grew up on Julia too and she was my first cookbook. I used to make this all the time when I first started cooking

    Comments

    • Citronetvanille
      February 18, 2010
      I haven't made this for a long time, sometimes it's good to go back to traditional dishes like this one. Great job! belle fricassée!

      Leave a review or comment