Chicken Fikassee

Ingredients

• 1.2 kg pre-cooked chicken (1 whole chicken)
• 1 onion
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 150 ml dry white wine
• 200 ml poultry stock
• 2 handfuls mixed herbs (e.g., parsley, chervil, watercress)
• 100 ml heavy cream
• 2 egg yolks
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Step 1: Rinse the chicken, pat dry and cut into 8 pieces.

2. 2.

   Step 2: Peel and finely dice the onion and garlic. Season the chicken with salt and pepper and brown it in 1 tbsp oil in a hot pan all around. Add the onion and garlic, sauté for 1-2 minutes, deglaze with wine, then pour in the stock and simmer gently covered for about 30 minutes.

3. 3.

   Step 3: Rinse the herbs, drain, strip leaves, and roughly chop. Briefly sauté them in a hot pot with the remaining oil until they wilt, then remove from heat.

4. 4.

   Step 4: Whisk the cream with the egg yolks.

5. 5.

   Step 5: Remove the chicken pieces from the sauce and arrange on plates. Add the herbs to the sauce. Do not boil again; fold in the cream‑egg mixture, letting it thicken lightly. Season with salt and pepper, pour over the chicken, and serve. Serve with rice if desired.