Chicken fricassee just like Grandma's


July 01, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

We hope this chicken fricassee recipe will offer Darrelle C. Street the exact aroma and taste of her grandmother's recipe.

Street wrote: "My grandmother used to make chicken fricassee which had an irresistible taste and aroma. I have been unable to duplicate it. I walked into the Greater Baltimore Medical Center four years ago, and to my surprise I smelled Grandma's chicken fricassee. The aroma was exact, and so was the delicious bird."

Even if the recipe chosen by tester Laura Reiley isn't an exact copy, it is a tasty treat. It was sent in by Beth Hunter of Timonium, who found it in "Southern Heritage Plain and Fancy Poultry Cookbook."

Thomas Jefferson's Chicken Fricassee

Serves 8

1 teaspoon dried whole thyme

1/2 teaspoon whole peppercorns

2 sprigs fresh parsley

1 bay leaf

3 cups boiling water

2 (3-4 pound) broiler-fryer chickens, cut up and skinned

1 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons water

1 1/2 tablespoons all-purpose flour

16 small button mushrooms

6 small onions

2 egg yolks

1 tablespoon lemon juice

Combine thyme, peppercorns, parsley and bay leaf in a cheesecloth bag. Combine boiling water, chicken, herb bag, salt and pepper in a large Dutch oven. Cover and let stand 10 minutes. Remove chicken and herb bag; set aside. Strain liquid; set aside.

Add 3 tablespoons water to Dutch oven, gradually add flour, stirring to blend thoroughly. Add chicken, herb bag and reserved liquid. Cover and simmer for 30 minutes. Add mushrooms and onions to chicken mixture. Cover and simmer an additional 30 minutes.

Remove chicken. Place on a serving platter and keep warm. Discard herb bag.

Combine yolks and lemon juice. Gradually stir small amount of hot broth mixture into yolk mixture. Add to remaining hot broth mixture, stirring constantly. Cook over low heat 2 minutes, or until thickened. Pour sauce over chicken.

Tester Reiley's comments: "This is a very simple fricassee recipe, one that can be augmented or made richer as one sees fit. The chicken is tender, and the thickened sauce is flavored delicately. For a richer broth, use chicken stock instead of the 3 cups of water."

Recipe requests

* Beth Lamb of Seward, Pa., writes:

"In our local area mall, there is a restaurant called the Tokyo Express where they make a dish called chicken teriyaki, which has a sweet kind of glaze on it.

I'd like to find out how they prepare it from the chicken to the sauce."

* Sharon Dickerson of Walla Walla, Wash., writes:

"My mother used to cook a rice dish with curry in the late '40s and the '50s.

"She has passed away, and there are not recipes for this dish in her recipe boxes. All I remember about the ingredients was the rice, a mild tomato flavor and no green peppers."

* Patricia Schloss of Johnstown, Pa., wants a recipe for "anise bread. It is yellow in color with the little seeds in it. We had it at an Easter dinner and it was made in the shape of a cross.

"I have to have the recipe -- it was so delicious -- but unfortunately my cookbooks don't have it. Could you find it for me?

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 7/01/98

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