Chicken fricassee with carrots, from the old Berry province (1)

Finally, a blanquette with carrots in it! Because that's what this recipe for fricasseed chicken from the Berry seems to be. Here's the first part of the recipe for the Berry-style chicken fricassee. It's like most classic French dishes — it contains very few ingredients because the idea is to appreciate each ingredient and not overwhelm the palate.

Fricassée de poulet à la berrichonne
Chicken fricassee with carrots and cream

1 chicken, cut into 10 pieces

300 g (10 oz.) carrots

2 or 3 Tbsp. butter

400 ml (1¾ cups) chicken broth

(1 bouquet garni)

salt and pepper

20 cl (¾ cup) cream

1 pinch sugar

1 tsp. vinegar (or lemon juice)

Brown the carrots in butter. Use them whole if they are small, or cut into pieces if they are large.

As soon as the carrots are well browned, remove them from the pan and, in the butter where they have browned, cook the chicken pieces.

When the chicken pieces are just slightly golden, pour in the boiling-hot broth or water.

If you're using well-seasoned broth, there's no need for a bouquet garni, but if you're using water, add a bouquet garni now.

Add the carrots. Season with salt, pepper, and a pinch of sugar (or teaspoon of honey). Cook for 45 minutes in the oven at about 325ºF (160ºC).

Here is a link to the rest of the recipe...





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To be continued tomorrow. No time this morning. We're headed over to Tours to do some furniture shopping...