Day fifty three

What are the different types of stew?

Kitchen again. It was an interesting day, even the Chef made remark. More time we have, more we fall behind schedule. That suppose to be quite easy day, and still we were 20 minute late...

The theme for today was fricassee. Fricassee is a stewing method of cooking. What is the difference between braise and stew? Right, stew is the small pieces, fully submerged in cooking liquid. Usually done on the top of the stove.

How many types of stew can you think about? There are quite a few. Ragout is
usually meat with vegetables cooked in thick sauce. Fricasse is white ragout made from white meat or small game. Navarin is a brown ragout usually made with turnips, other root vegetables, onion, peas, and lamb. Blanquette is a white stew with veal and liaison. Chilli con carne is a stew made from ground of diced meat. Goulash is a Hungarian beef stew.

So we made today chicken fricasse with Pomme Puree (whipped potatoes) and steamed broccoli.

Chicken Fricasse (yield 10 portions)
5 chickens (2 lb 8 oz) cut into 8 pieces each or 10 chicken leg quarters splited
1 tbsp salt
1/4 tsp ground white pepper
2 fl oz clarified butter or vegetable oil
1 lb diced onions
2 tsp minced garlic
2 oz all-purpose flour
8 fl oz white wine
16 fl oz chicken stock
2 bay leaves
1 tbsp thyme leaves
8 fl oz heavy cream
1 lb carrot small dice
1 lb leeks small dice
1/2 oz hopped parsley or minced chives
Method
Season the chicken pieces with salt and pepper. 
Heat the butter in a large rondeau or brasier over medium-low heat. Add the onions to the pan and cook on medium-low heat, stirring from time to time, until the onions are translucent, about 5 minutes. Add garlic and cook 1 minute.
Add the flour and cook, stirring frequently, for about 5 minutes. 
Add the wine to the pan, stirring to release any drippings. Add the stock, bay leaves, and thyme and bring to a simmer. 
Add the chicken pieces to the pot. Cover the pot and cook the chicken over medium-low heat, until fork-tender and cooked through, 30 to 40 minutes. (Alternatively, the chicken can be cooked in a 325°F/163°C oven.) 
Transfer the chicken to a hotel pan or other holding container and moisten with some of the cooking liquid. Hold warm while finishing the sauce. 
Add the cream to the remaining cooking liquid and simmer until the sauce has thickened slightly, 5 to 7 minutes. Skim thoroughly to degrease the sauce. 
Adjust seasoning with salt and pepper and strain. Return the chicken to the sauce, along with the carrots and leeks. 
Simmer until the vegetables are tender, about 2-4 minutes. 
Serve immediately or hold hot for service. Garnish with the chives