Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms
Inspired by time spent in France, Morgan created this one-pan dinner using tasty French techniques: She braises the chicken in white wine, then creates a sauce by reducing juices and thickening them with egg yolks and crème fraîche. Once it's cooked, the parsley root is tender yet firm.
This Story Originally Appeared On sunset.com
Gallery
Credit:
Antonis Achilleos
Recipe Summary
Ingredients
Directions
Source
Recipe adapted from Roots: The Definitive Compendium with More than 225 Recipes by Diane Morgan, due out September 26, 2012, from Chronicle Books.
Nutrition Facts
Per Serving:
606 calories; calories from fat 64%; protein 31g; fat 44g; saturated fat 19g; carbohydrates 23g; fiber 4.3g; sodium 429mg; cholesterol 239mg.