EX- WIFE'S CHICKEN FRICASSEE
1 whole chicken or equivalent amount of boneless chicken
2 stalks of celery
1/2 stick butter
3 generous tbsp flour
1/2 light cream
1/2 tsp lemon juice
salt and pepper to taste
Boil chicken gently with the chopped onion, celery, salt, and pepper for 1 hour. Remove chicken from broth and reserve. Once cool, debone if necessary and shred. In large skillet, melt the butter and sprinkle in the flour. Stir until smooth over a medium heat. Mix the cream and 1 2/3 cups of reserved chicken stock (water used to cook the bird) in a separate container. Sprinkle salt and pepper over the roux, stirring constantly. Slowly pour the cream/broth mixture into the roux continuing to stir. Add the shredding chicken back to the sauce, cover and simmer for 5-10 minutes until the mixture has thickened.
- Due to the mild taste of the dish, it tastes especially good over jasmine rice.
- Feel free to add mushrooms or asparagus. You could even try peas and carrots!