Saturday, November 28, 2009

Fricassée de Poulet à la Crème

Divide chicken in 8 pieces. Fry in 30 gram butter. Add pepper and salt, 250 ml white wine and 500 ml water. Cover and simmer for 20 minutes.

Fry 100 gram chopped onion, 250 gram mushrooms in 30 gram butter. In the last 5 minutes add 10 gram sugar.

Remove chicken from and reduce the stock. Add crème fraîche and simmer.
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