Chicken fricassee
Food whose name comes from the French, but whose first mention can be found in English cookbooks in the 14th century. We can consider the origin of this food to be both great food culture countries. According to different sources, similar foods seem to have a cosmopolitan spread to different cultures. It is a food made using meat browning, mostly with butter, then stewed in broth, often white wine and cream are added. One of the most common variants of fricassee is made with white mushrooms. Chicken meat can be used to make fricassee, also veal and rabbit meat are suitable.
Level: Average
Serves: four
Ingredients:
Four backs of chicken
Four chicken legs
400 g whole small mushrooms. If the mushrooms are large, they can be sliced
50 g butter for browning
100 ml of white wine
100 ml heavy cream
150 ml of water or broth
1 Large Onion chopped
3-4 cloves of garlic finely chopped
2 bay leaves
Fresh or dried thyme to taste
To taste Salt and black pepper
0.5 teaspoon flour to thicken the sauce
Herbs to serve
Preparation:
1. Heat butter in a thick-bottomed pan and brown the chicken pieces on each side for a few minutes until nice and brown.
2. Set the chicken pieces aside and using the same pan fry the onion and garlic until golden. Add the mushrooms and fry them with the onion and garlic for a few minutes.
3. Pour wine, broth, or water into the pan and scrape off the browning layer left on the bottom of the pan with a spoon. Add bay leaves and thyme to the sauce. Season with salt and pepper.
4. Add chicken to the pan and simmer under the lid for 10-15 minutes over medium heat.
5. Remove the lid from the pan and simmer the chicken, turning the pieces from time to time for about 30-40 minutes until the chicken is tender.
6. Place the chicken pieces on a plate and add the flour and heavy cream dissolved in a little water to the sauce in the pan. Stir and cook the sauce on low heat for a few minutes until the sauce becomes slightly thicker.
7. Put the chicken pieces back in the sauce.
Sprinkle with chopped parsley or other pleasant herbs for serving.
Serve hot with baked potatoes or vegetables or salad.
Ready!!!
