Chicken fricassee is a popular Tuscan recipe inspired by the French fricassée: it’s a meat stew coated with a creamy mixture of egg yolks and lemon juice.
Cooking in fricassee style involves pre-frying the meat, browning it in a pan before slow cooking it in a stew.
The typical Tuscan recipe for cooking in fricassee usually uses chicken, but in this case I used turkey.
Ingredients
- 800-900 grams of turkey breast
- 1 sprig of rosemary
- Juice of 1 lemon
- 2 egg yolks
- 2 garlic cloves
- 1/2 onion
- 1 glass of white wine
- 50 grams of butter
- 1 spoon of flour
- Salt
- Pepper
- Olive oil
Directions
- Cut the turkey into pieces that are not too large.
- In a pan, combine the olive oil, butter, garlic cloves, grated onion, sage leaves, rosemary, and the pieces of turkey. Sauté everything together.
- When the turkey pieces are browned on all sides, deglaze with the white wine.
- Cook the turkey over low heat for about an hour, adding a little water if necessary, a little at a time.
- At the end of the cooking, remove the sage and rosemary, add the sifted flour, cook for a couple of minutes, and then remove from the heat.
- Beat the egg yolks with the lemon juice and pour the resulting mixture over the turkey pieces. Adjust with salt and black pepper to taste, stirring continuously to form a creamy egg sauce.
- Serve immediately while still very hot.
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