Bertas Chicken Fricassee
By: chris s
Published: Monday, November 30, 2009 - 1:01pm

Ingredients




1 small Chicken
1 lg Onion, cut in halves
1 lg carrot, sliced
2 tablespoons flour
2 tablespoons butter
asparagus cut into one inch lengths and blanched
capers
white pepper
lemon juice or white wine 
curry powder
rice

Preparation

1 Cover cleaned chicken with water in 10qt pot 2 Add sliced carrot and onion halves 3 Bring to a boil then simmer until chicken is done, uncovered 4 Remove chicken, discard onion and carrots, reserve stock 5 Let cool then debone chicken and cut into bite sized pieces 6 Form a roux with butter and flour in large frying pan 7 Slowly add about a quart of stock,stirring all the while 8 Add chicken, asparagus, and capers to taste 9 Finish sauce with pepper, lemon juice and/or wine 10 Serve over curried rice

About


My birthday would not be my birthday without it
Vielen Dank, Mutti.

Comments:
Anonymous

I've had this dish several times and it's delicious.  I must admit, however, that it's never quite as good when I make it as when Chris' mother makes it...
James Q