Fricassee De Poulet A L’Ancienne


What a comforting meal to make for your family, I changed it up a little bit by serving it over a potato puree.  I thought the presentation on this was insufficient, but the taste was phenomenal! It is actually an easy meal to compose and not all that much time spent assembling it.  I would say this would be a great meal to serve on a frosty evening, with a nice bottle of Pouilly-Fuissé, one of my favorite Chardonnays! I sincerely thought when I made this, that the quantity was a great deal to much for just the three of us, but there were no leftovers. Don’t get me wrong I like leftovers; I always take them to work and I love anything that saves me money or having to eat fast food. Fast food is OK once in awhile, I am just not a big fan of eating at (insert fast food place) for lunch during the week!  Either way, I am sure all ages will like this recipe and even if you serve it over regular mashed potatoes you will have a great meal on your hands.


For this meal you will need the following;


1/4 cup all-purpose flour

1/4 cup margarine

2 cups heavy whipping cream

2 cups chicken broth

¼ cup fresh parsley

Salt and pepper to taste

Garlic powder and paprika to taste

4 egg yolks

1/4 cup lemon juice

4 cooked chicken breasts, shredded


Place chicken breast in boiling water to cook. Once cooked remove and cool, once cooled using a fork shred the pieces and set aside.


Melt butter in a saucepan over medium heat, add the flour and stir until the flour and margarine form a paste.

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Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined;


whisk in chicken broth and parsley.


Bring sauce to a simmer, whisking constantly until thickened.

Whisk egg yolks and lemon juice together in a bowl.

Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.

Add salt, pepper, garlic and paprika; taste as you add them until you get to the preferred flavor.

Stir chicken breast pieces into sauce until chicken is heated through.


Serve over potatoes (mashed, pureed whatever you like)


I hope you enjoyed this recipe, should you want to get in touch with me you can do so by email at


Bon appétit


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