Classic Grandma's Chicken Fricassee

Instructions

1. 11

   Place the whole chicken in a large pot with 2 liters of water. Add the whole onion (peeled), bay leaves, black peppercorns, and 1 teaspoon of salt. Bring to a boil, then reduce heat, cover, and simmer for about 60-90 minutes, or until the chicken is cooked through and tender.

2. 22

   Carefully remove the chicken from the pot and let it cool slightly. Strain the cooking liquid through a fine-mesh sieve and reserve 500 ml (about 2 cups) of the chicken stock for the sauce.

3. 33

   Once the chicken is cool enough to handle, remove the skin and bones. Shred or cut the chicken meat into bite-sized pieces. Set aside.

4. 44

   Peel and slice the carrots into rounds or half-moons. Clean and slice the mushrooms. In a separate pot, cook the carrots until tender-crisp, then add the peas and cook for another 2-3 minutes. Drain and set aside.

5. 55

   For the sauce, melt the butter in a large saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Do not let it brown.

6. 66

   Gradually whisk in the reserved chicken stock, ensuring there are no lumps. Bring the sauce to a gentle simmer, then stir in the heavy cream. Season with salt, white pepper, and lemon juice to taste. Continue to simmer for a few minutes until the sauce thickens to your desired consistency.

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   Add the shredded chicken, cooked carrots, peas, and sliced mushrooms to the sauce. Gently stir to combine and heat through for about 5 minutes, allowing all the flavors to meld.

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   Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley. This fricassee pairs wonderfully with rice, noodles, or boiled potatoes.