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Chicken fricasee

post #1 of 11
Thread Starter 
I'm making this tonight http://www.tastingtable.com/cook/recipes/french-chicken-fricassee-artichokes-easy-chicken-spring-recipes-one-pot-meal

I just have to ask, is this sauce considered an avgolemono?

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post #2 of 11

That looks yummy.  I think the difference between that sauce and avgolemono is just the language. I would consider it so. Although avgolemono might have a bit more pronounce lemon... but I might be wrong on that.

post #3 of 11

Interesting, Tarragon is one of those flavors that to my palate is overpowering. I'd probably go with something else, thyme or rosemary most likely. Maybe lovage.

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 11

Avgolomono minus the lemon.  You could add lemon and nix the tarragon - that's what I would do.

post #5 of 11
Thread Starter 
Quote:
Originally Posted by phatch View Post
 

Interesting, Tarragon is one of those flavors that to my palate is overpowering. I'd probably go with something else, thyme or rosemary most likely. Maybe lovage.

 

I don't like tarragon either, I'm going with parsley, thyme and oregano.

Quote:
Originally Posted by Mike9 View Post
 

Avgolomono minus the lemon.  You could add lemon and nix the tarragon - that's what I would do.

Yea the lemon is added at the end.  I could of course nix the cream and just make it a straight up avgolemono sauce.  Or could I temper the egg with the cream and the lemon at the same time or will that break the sauce?

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post #6 of 11
Quote:
Originally Posted by Koukouvagia View Post
 

 

Or could I temper the egg with the cream and the lemon at the same time or will that break the sauce?

 

Good question I always add it at the end like you.

post #7 of 11
Thread Starter 
Quote:
Originally Posted by Mike9 View Post
 

 

Good question I always add it at the end like you.

When I make avgolemono I always temper the egg and lemon together.  Will adding cream alter that velvety texture?

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post #8 of 11

I would think it will be more velvety.  I'm going to try this fricasee next week and find out.

post #9 of 11

Interesting. In James Petersen's book "Sauces" the chicken fricasee recipe makes an effort to NOT brown the chicken, more of a low and slow poach in butter.

 

And is tarragon like cilantro?  Love it or hate it, not much middle ground. 

 

mjb.

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post #10 of 11
Thread Starter 

It turned out super yummy.  Very aromatic.  Due to my obsessive personality I cannot follow a recipe as it is, I must must change something.  I used more mirepoix than the recipe called for.  I omitted the artichokes and I added dijon and butter because of course.  My lemons were too mellow and it could've used a little more brightness but overall the sauce was so beautiful and velvety and unctious.  Those egg yolks did something wonderful.  

 

I didn't have parsley so I used fresh oregano next time, I didn't think it did very well in this recipe.  I also had some parsley herb so I used that too.  I served it with rice.  It was so good I'm definitely making this again!

Quote:
Originally Posted by teamfat View Post
 

Interesting. In James Petersen's book "Sauces" the chicken fricasee recipe makes an effort to NOT brown the chicken, more of a low and slow poach in butter.

 

And is tarragon like cilantro?  Love it or hate it, not much middle ground. 

 

mjb.

 

I wonder why, I find poached chicken skin very undesirable.  I don't hate tarragon, it's really nice in a bernaise.  It's expensive and I don't use it often enough to have cultivated a true liking to it.  It's not like cilantro, cilantro is just vile.

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post #11 of 11
Thread Starter 

Forgot to post the pics.  Nice looking sauce right?

 

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