Sons of Norway - Norwegian Culture - Recipes - Chicken Fricassee
CHICKEN
FRICASSEE/ Serves 4
1 stewing hen, about 1 1/2 kg (3 pounds)
lightly salted water
3 T butter
3 T flour
salt
1 tsp. ground white pepper
2 tsp. curry powder
grated rind of 1 orange
2 dl (3/4 cup) whipping cream
1 small bunch parsley, chopped
Photo by Per Eide and Bengt Wilson
From The Norwegian Kitchen
Poach the hen in lightly
salted water about 90 minutes. Cool. Remove skin and bone
and cut the meat into bite-sized pieces. Melt the butter
and stir in the flour. Gradually add the cooking liquid.
Season with salt, pepper, curry powder, and orange rind.
Simmer 5 minutes. Add the cream and simmer until slightly
thickened, 5 minutes more. Stir in parsley. Serve the
chicken in the sauce with boiled potatoes, peas, carrot
cubes, and cauliflower.
The Norwegian Kitchen is available for purchase,
through the Vesterheim Bookstore.
Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101 www.vesterheim.org
