Fried Chicken with White Sauce – also known as “Fricassee de Volaille” proved quite an eventful dinner for our family.
I had started cooking it mid-afternoon as a gift for our neighbour who had just given birth. As I was beginning to fry the chicken, friends of ours dropped by for a visit and help with some paperwork. So when the meal was busy simmering away, I settled down to catch up over a pot of tea. Somewhere during the course of their visit, my husband suggested we play a board game together later on that night. We all agreed that was a great idea, and decided to sacrifice my poor neighbour’s dinner to help feed our staying-on guests.
Our visitors needed to pop home and get a few things, so I worked on final dinner preparations while my eldest two children played outside. In the midst of all this, my second eldest child’s cry rang out. (This doesn’t usually call for great concern as she is very dramatic! Her tears can often be due to a tiny cut or a lost hair tie, so I wasn’t worried.).
Anyhow, Ruby found me and finally explained that her arm was sore due to falling over on the trampoline. I’m sad to say that I didn’t take it too seriously. I put it down to hunger, tiredness and a small bump. Thankfully, my husband saw it otherwise.
He questioned my son and daughter in detail as to how Ruby had fell. It didn’t make sense to him why she would be in pain when she hadn’t hit her arm on anything. So he began wondering if she had partially dislocated her arm like he and his sister had when they were young. Off to the Emergency department they went.
I decided that my friends may as well still come over, but all this drama has meant that the Chicken with white sauce has been simmering for quite some time. Rather than spoil our dinner the extra time had worked magic. The chicken was deliciously tender and falling off the bone, and the flavours have fully imbued the white sauce.
My dear husband and daughter had not returned home yet, but my guests and son gather outside together to half-heartedly enjoy our dinner. It is during this meal that I receive a text from my husband that Ruby has fractured her arm. My poor, love! I feel terrible that I didn’t take her pain seriously enough, but am very thankful my husband did.
After some pain relief and a McDonald’s dinner my dear little, fractured one arrived home for kisses and cuddles. She is now doing some time with a sling and recovering well.
There are a few morals to this story, but the one that is relevant to you is: simmer your Fricassee de Volaille for HOURS. Mine cooked gently for about 2 1/2, which isn’t necessary but certainly improves the dish immensely.
In conclusion, no board game was played that night but we did eat some good chicken! And if you’re worried about my neighbour, my husband cooked her up a delicious Pasta Primavera on the weekend instead!
- 3.5lb (1.5kg) chicken pieces
- 2oz (60g) butter
- 1 clove garlic
- 1 cup dry white wine
- 1.5 cups water
- 2 chicken stock cubes
- 3 shallots
- Salt and pepper
- 4oz (115g) mushrooms
- 1oz (30g) butter, extra
- ½ cup milk
- 2 tablespoons flour
- ¼ cup cream
- Sauté chicken butter until light brown on all sides. Add crushed garlic, wine, water, crumbled stock cubes, chopped shallots, salt and pepper; cover and cook gently until chicken is tender.
- Melt extra butter in separate saucepan, sauté sliced mushrooms 3 minutes; drain.
- When chicken is tender, remove from pan. Blend flour with milk, add gradually to pan, stir over low heat until sauce boils and thickens.
- Return chicken pieces to pan, add mushrooms, reheat gently, adjusting seasoning if necessary. Just before serving, stir in cream.