Only from one French word "fricassee" blows something incredibly tasty. And this is true, chicken fricassee is a very tasty dish: tender, fragrant, with exquisite refined taste. I will say straight away that this recipe for fricassee does not pretend to authenticity, it is slightly simplified, from which, I think, only gains, since it allows you to quickly and simply cook a chic dish. Be sure to please your relatives and friends with a small culinary masterpiece from France. So, I present to your attention a step-by-step recipe for chicken fricassee.

Ingredients:

(4-6 servings)

• 1 chicken (1.5-2 kg.)
• 40 gr. butter
• 1 large onion
• 3 cloves of garlic
• 1 jar of canned mushrooms
• 1/2 cup white wine (optional)
• 2 tbsp. flour
• 200 ml. cream or sour cream
• salt, black pepper to taste

• Fricassee is white meat in white gravy. Chicken is most often used as meat, and the chicken carcass is traditionally taken, although it is possible to cook chicken fricassee only from chicken breasts.
• Gutted chicken carcass wash, give water to drain, then cut into portions (leave the ridge for chicken broth).
• We take a large enough pan or a cauldron. Put the butter, heat it on the fire.

• Fry chicken pieces in butter. I advise you to spend a couple of minutes and remove the skin from the pieces of chicken. It does not take much time, but it will significantly improve the taste of the dish. The fact is that during cooking fricassee chicken meat is only slightly fried, and the fat in the skin does not have time to melt and drain. I think you will agree with me that the boiled skin is not very tasty, so we can remove it without pity, you can leave the skin on the wings.

• It is not necessary to fry meat until fully cooked or until “blackening”. Chicken fry on all sides until light brown crust.

• While the chicken is fried, clean the onion, cut the onion in half rings. Add the onion to the pan with the chicken meat. We simmer all together on medium heat, making sure that the onions are stewed and not fried.

• When the onion rings become soft and translucent (it is literally 5-7 minutes of cooking), put the chopped garlic, mix, pour the dry white wine into the pan. If there is no wine, then add half a glass of chicken broth plus a little lemon juice. But I must warn you that without wine, the taste of fricassee is much easier.

• Lightly salt and pepper, cover the pan with the lid and simmer the fricassee for 15 minutes on low heat. The aroma, I must tell you, is simply amazing.
• Open a jar of canned champignons (125 gr. Net weight). Mushrooms can be whole or sliced. Water is carefully drained, add mushrooms to the chicken.

• You can use fresh champignons, but in this case, choose young mushrooms, with unopened caps. In ripe champignons, the lower plates usually have an intense dark pigment, so there is a danger of getting not a white, but a gray sauce. Therefore, I prefer canned mushrooms, they do not interrupt, but only complement the taste of chicken fricassee, and the sauce always turns out beautiful.
• We interfere with the contents of the pan so that the mushrooms are evenly distributed throughout the volume. Cover with a lid and continue to simmer on low heat for another 10-15 minutes. By this time, the chicken should be almost ready.
• Add flour to the pan. To avoid the occurrence of lumps, pour the flour is not a hill, and distribute over the entire surface, and then quickly mix everything so that the flour combined with the fat in the gravy.

• Immediately pour the cream or sour cream. Sour cream take low-fat. We try on salt and pepper. Until the sauce boils and thickens, the contents of the pan constantly interfere.

• The sauce should be saturated to taste, light, fairly dense and at the same time liquid. If you do not calculate a little, it turns out

Even the most ordinary products you can cook a delicious and original dish!

What is fricassee?

Translated from the French fricassee means "all sorts of things." Despite the intricate name, the dish is prepared simply - the ingredients are fried and then stewed in a creamy sauce. In the world there are dozens of fricassee varieties: with seafood, with rabbit or chicken fillet, vegetable and even fruit fricassee. The basis is a duet of white meat and cream sauce, everything else is variations. For a richer taste, all sorts of vegetables are added, most often mushrooms and asparagus beans.

About the classic chicken fricassee recipe

The classic recipe for fricassee is today the fricassee of chicken with mushrooms in a creamy sauce. For completeness, I also added asparagus beans, popular in French recipes (do as you like). To prepare you can take any part of the bird, especially fillet and thigh are well suited. For the sauce, which, perhaps, is the most important element in the classic version of chicken fricassee, be sure to need chicken broth - it is advisable to cook it in advance, having boiled chicken on the bone. After evaporation, the broth will become even more saturated and concentrated, due to which the sauce will turn out very tasty and advantageously set off the taste of white meat.

Ingredients

• chicken fillet 500 g
• champignons 200 g
• green beans 100 g
• vegetable oil 2 tbsp. l
• butter 20 g
• garlic 1 tooth.
• onions 1 pc.
• chicken broth 200 ml
• bay leaf 1 pc.
• a mixture of ground peppers 2 chips.
• 2 egg yolks
• cream 200 ml
• french mustard 1 tsp.
• salt 0.5 tsp.

How to cook chicken fricassee with mushrooms

1. Chicken fillet cut into slices - quite large slices 3-4 mm thick. If you use the thigh, you must first remove the skin and remove the bone.
2. 
   Red-hot heat up the pan, pour vegetable oil into it and put a piece of butter, which will give the dish a delicious aroma of baked milk. For flavoring, lightly fry a garlic clove in oil, crushed beforehand with the flat side of a knife. As soon as the garlic becomes soft and gives its flavor to the oil, remove it from the pan.
3. 
   Put the sliced ​​fillet in the pan with flavored butter and fry it on all sides until golden brown - on maximum heat, without a lid. In this case, the fillet should reach half-ready, that is, remain slightly raw inside. In no case do not need to fry it until done at this stage, as the tender white meat will dry out!
4. 
   Wash the champignons and cut into thin slices. Put them on the same pan, where the meat was fried. Do not add any oil or salt (after roasting chicken will be a little fat, it will be enough). Fry the mushrooms on high heat for 5-7 minutes - during this time moisture should evaporate from them, and a confident blush will appear on the surface.
5. 
   We defrost the asparagus beans under cold running water and combine it with roasted chicken and mushrooms. If you use fresh, not frozen asparagus, you must first blanch it in boiling water for 2-3 minutes, then pour it over with ice water. Subsequently, it will reach readiness already in the sauce, it will turn out elastic, slightly crispy, “al dente”.
6. 
   We proceed to the preparation of the sauce. To do this, clean the onions from the husk and cut into cubes. Pass it on a small amount of vegetable oil.
7. 
   Add chicken broth to the stewed onions, add bay leaf, salt and a mixture of ground peppers. Give the liquid to boil for 5 minutes and evaporate a little.
8. 
   We turn out the resulting broth through a strainer, leaving only the liquid. Onions and bay leaves will not be present in the fricassee itself, they have already given their taste and aroma to the concentrated broth. Strain out the liquid poured back into the pan and return back to the stove heated.
9. 
   Separately, we combine egg yolks, cream (of any fat content) and French mustard beans in a small bowl.
10. 
    Slowly pour the resulting creamy egg mixture into the warm, but not too hot broth. The temperature of the broth should not be very high (up to 80 degrees), so that the yolks do not coil during boiling.
11. 
    In a well-heated creamy sauce (it should be hot, but not boil) add all previously prepared foods: chicken, mushrooms and asparagus. We adjust the amount of salt and pepper to taste. Tomim over low heat until the ingredients are fully prepared - literally 5-7 minutes. If the chicken thigh is used for cooking fricassee, it is necessary to increase the stewing time to 15 minutes, while laying the asparagus 5 minutes before the meat is ready so that it does not lose its color and elasticity.

Serve chicken fricassee with mushrooms and cream sauce according to the classic recipe in portions, hot, always with sauce. Boiled rice is perfect as a side dish. For the contrast of flavors, you can add cranberries and a little cream with balsamic vinegar.

I'm sure everyone heard about chicken fricassee, but did they try? .. Often the fricassee's recipe is reduced to the commonplace “chicken in cream”, while the real fricassee according to the classic recipe is tender chicken meat in a delicate white sauce, where cream is important but playing far from the first violin. Yes, you should not expect a bright, explosive taste from fricassee, so the play of flavors and tones, as well as the quality of the original products comes to the fore. Fricassee from an ordinary shop-chicken turns out to be a very budget dish, but if you manage to get a farm bird that freely grazed in the fresh air, such a fricassee will be worthy of a festive table.

Chicken fricassee

Average

20 minutes + 40 minutes

Ingredients

1 chicken

1.2 kg. chicken legs

2 tbsp. flour

1 onion

1 carrot

1 celery stalk

handful small champignons

150 ml. white wine

500 ml. chicken broth

some parsley and thyme

2 bay leaves

100 ml. cream 22%

2 chicken yolks

some tarragon sprigs

1 tbsp. butter

Cut the chicken or chicken legs into portions, and cut the carrot, onion, and celery into small cubes (in French cuisine, such slicing is called “Mirpoua”). Season chicken pieces with salt and black pepper, breach them in flour, shake off the excess and fry them in a large saucepan over medium heat on a mixture of vegetable and butter. The chicken should roast on all sides, but the task to get a golden crust (as required, for example,) is not, rather the opposite. After frying the chicken, put it on a separate plate.

Reduce the heat, if necessary - add a little more oil to the stew-pan and fry the finely chopped vegetables in it, stirring constantly. After 5 minutes, when the vegetables are softened, but, like the chicken, they still do not have time to change color, add the champignons (small ones look prettier, but they can be replaced with larger mushrooms, cutting them into 2 or 4 parts). Continue to fry and stir the contents of the saucepan for about 5 minutes. Pour in the wine, increase the heat, let the wine boil and deglaziruyte the pan, wiping from the bottom of the saucepan with a spatula everything that managed to stick to it. Return the pieces of chicken to the skillet and pour in the chicken (which can be replaced by vegetables), add the parsley, thyme and bay leaf.

When the liquid in the skillet boils, reduce the heat, cover and simmer the chicken fricassee for about half an hour. When the chicken is ready, discard the parsley, bay leaves and thyme, and in a separate bowl, whip the cream and large yolks. Continuing to beat, gradually add a few spoons of broth in which the chicken was stewed, then pour the mixture into a saucepan. Add the tarragon leaves, stir, heat the sauce, check it with salt and pepper, and then serve to the table.

PS: If you do not beat the yolks and cream, adding broth to them, and immediately plunk everything in a saucepan, the sauce may curl. For the same reason, it is better to introduce a mixture of cream and yolks just before serving. If you are cooking chicken fricassee to serve the next day, put the stew pan in the fridge after stewing the chicken in the broth, and the next day, warm the contents of the stew pan and complete the recipe.

In this article you will learn how to cook for your home very tasty fricassee of chicken. Read more below.

Products for meals

First, let's remember what this tasty word “fricassee” means? This is a dish of white meat, which is stewed in a delicate white sauce. In different recipes of different countries you can see additional ingredients in the form of green peas, asparagus and much more.

Let's return to the main ingredient of our simple, but unforgettable dish - meat. In the classic version we will use chicken fillet, but some prefer the turkey. Due to its dietary properties and taste, chicken meat has found its fans among housewives, chefs and nutritionists.

So, we will use this set of products:

• chicken fillet - 300 g
• 100 g champignons and cream
• 1 tbsp. flour and lemon juice
• nutmeg - 1/2 tsp
• 1 egg yolk
• broth - 150-200 g

Cooking process

1. Take the fillet, rinse, cut into small pieces. In the pan immersed in it pieces.
2. Fry on low heat, stirring constantly for a uniform color. Or rather just the meat should turn white. It takes it somewhere 2-3 minutes. After that, sprinkle the chicken with lemon juice.
3. Our next step is mushrooms. Finely chop the plates and send them to roast with the chicken, do not forget to stir.
4. As soon as all moisture is removed, we sprinkle the mushrooms and fillets with salt, pepper and add flour. Also for the flavor add nutmeg or other spices of your choice. All this needs to be mixed.
5. Pour in half the cream and cover the future dish with broth (water) so that all the pieces are completely covered. Cover and simmer for about 15 minutes. During this time, the sauce will thicken slightly, and the fillet and chicken will be saturated with spices and spices.
6. Take the remaining cream and combine them with egg yolk until smooth. Then we bring them into an almost finished masterpiece. Bring sauce to a boil and continue to simmer under the lid for 3-5 min.
7. Before you turn off this delicate dish, be sure to try on the salt, if necessary, add your favorite spices.

What is fricassee? Fricassee is meat in a white sauce with vegetables. This is a traditional French dish, which is based on the quenching of the product in a special way. Usually for cooking fricassee use rabbit or chicken, but there are recipes that feature veal, pork and even fish. To get a white sauce, cream is most often used. The most common recipes are chicken fricassee, since it is the meat of this bird that is most popular among cooks.

On a note! For the preparation of fricassee use meat pieces of chicken, where there is almost no fat.

The classic recipe for chicken fricassee with vegetables

Number of servings - 3.

Cooking time - 1 hour.

The classic recipe for chicken fricassee with vegetables is the most common for this dish. It is quite easy and fast, as well as economical. Despite this, the chicken fricassee with vegetables, cooked according to the classic recipe, turns out just delicious. The dish has a great taste and unsurpassed flavor. Now you don’t need to go to a restaurant to taste fricassee, it’s easy to enjoy a French-style dinner right at home.

For reference! For cooking chicken fricassee, you can use any vegetables. However, frozen and fresh vegetables in one dish are combined poorly.

Ingredients

To cook chicken fricassee with vegetables according to the classic recipe, you need the following ingredients:

• chicken breast - 1 pc .;
• onions - 1 pc .;
• carrots - 2 pcs .;
• green peas - 100 g;
• chicken broth - 0.5 l;
• egg yolk - 1 pc .;
• cream - 130 ml;
• flour - 3 tbsp. l .;
• butter - 5 g;
• lemon juice - art. l .;
• salt, bay leaf, ground black pepper and peas.

Cooking method

To prepare the dish correctly, presented the classic chicken fricassee recipe with a photo:

First of all, you need to do chicken breast. It should be boiled in lightly salted water for 40 minutes. Put the onion, carrot, bay leaf, and black pepper in a pan in which the chicken meat is cooked. Slightly cool the chicken breast and cut the meat into small pieces.

Boiled carrots chop half rings.

Melt the butter in a pan.

Pour flour into the pan with melted butter. Fry it for 1 minute. Do not forget to constantly stir the flour.

Slowly pour the chicken broth into the pan, stirring constantly. Otherwise, the flour will be taken lumps. After obtaining a homogeneous mass, bring it to a boil and add lemon juice. Salt and pepper sauce.

Put meat and carrots in a frying pan with sauce. Then add green peas. It can be fresh or frozen, but pre-boiled.

Whip chicken yolk with cream. Pour the mixture into the pan to the remaining ingredients, stir and bring to a boil.

On a note! For cooking chicken fricassee, cream with a fat content of 10% is most often used.

Delicious chicken fricassee with vegetables, cooked according to the classic recipe is ready. You can lay out a dish on a plate and serve with a side dish.

Chicken fricassee with mushrooms in cream sauce

Servings Per Container - 6.

The combination of mushrooms and white chicken meat has long been recognized by cooks as one of the best. And if you serve them even in a creamy sauce, you get a delicate and tasty dish, from which all guests without exception will be delighted. But why the words, if everything can be seen on their own experience? Enough to stock the right products and you can start taking action.

Ingredients

To make chicken fricassee with mushrooms and cream sauce, the following ingredients are required:

• chicken fillet - 1 kg;
• onions - 2 pcs .;
• butter - 50 g;
• mushrooms - 200 g;
• carrots - 150 g;
• garlic - 10 g;
• cream - 150 ml;
• dry white wine - 75 ml;
• water - 75 ml;
• flour - 15 g;
• salt, pepper, spices.

On a note! For cooking chicken fricassee with cream sauce, you can use any mushrooms. But, due to greater availability, mushrooms are most often used.

Cooking method

Cooking chicken fricassee with mushrooms and cream sauce is as follows:

Chicken fillet cut into slices. Roll in flour.

Onion cut into half rings and fry for 1 minute in a pan with the addition of butter.

Then add fillet to onion and fry until golden brown.

Put carrots grated in a frying pan. Then pour the chopped mushrooms and garlic, passed through a press. Pour wine mixed with water in equal proportions. Salt, pepper, add spices. Simmer for about 40 minutes, until the chicken fillet is tender. 5 minutes until ready to add cream.

Chicken fricassee with mushrooms and cream sauce is ready. Dish perfectly with boiled rice.

On a note! Dry wine and cream can always be replaced with lemon juice and sour cream. But after adding it, you should not stew meat for a long time, because sour cream may curl

Chicken fricassee with bell pepper recipe

Servings Per Container - 6.

Cooking time - 1 hour 30 minutes.

Original chicken fricassee with bell pepper is a great option for a festive table. Cooking this dish is fast enough, so it helps a lot when guests are almost at the door. Chicken fricassee can be cooked not only in a frying pan. If you bake the dish in the oven, it will be more useful and less calorie. A cheese crust, which is covered with chicken meat, makes fricassee more tasty and attractive in appearance.

Ingredients

For the preparation of chicken fricassee with bell pepper use such products:

• chicken fillet - 1 kg;
• onions - 2 pcs .;
• vegetable oil - 3 tbsp. l .;
• mayonnaise - Art. l .;
• cream - 400 ml;
• hard cheese - 100 g;
• bulgarian pepper - 1 pc .;
• salt, pepper, spices.

Cooking method

To help novice cooks offered a chicken fricassee recipe with a photo:

Wash chicken fillet, dry with paper towels and cut into slices. Add vegetable oil, salt, pepper and spices to taste. To stir thoroughly. Leave the meat for 10 minutes.

Prepare a creamy sauce of mayonnaise and cream. You can add ground paprika and spices to taste.

Put onion in heat-resistant form, cut into half rings, then - chicken fillet. Pepper Bulgarian pepper from the seeds and cut into half rings. Put on the contour of the meat, and on top of the fillet and vegetables pour the creamy sauce.

Preheat the oven to 180 degrees. Put the dish in the oven and bake for about an hour.

Get the shape of their oven, sprinkle the meat on top with hard cheese, grated on the grater. Bake another 15 minutes, increasing the temperature to 200 degrees.

Done! Now it remains to cool the dish and lay out on plates.

On a note! For cooking chicken fricassee, you can use Bulgarian pepper of any color, but red makes the appearance of the dish more attractive.

How to cook chicken fricassee in a multicooker?

Number of servings - 3.

Cooking time - 40 minutes.

Thanks to the slow cooker, it is possible to cook chicken fricassee much faster than in a frying pan or in the oven. This recipe unusually combines mushrooms and green beans, which makes the taste of the dish original. It is possible to cook chicken fricassee in a multicooker quickly and without hassle.

Ingredients

To make chicken fricassee in a multicooker, it is worth preparing the following set of ingredients:

• chicken fillet - 0.5 kg;
• frozen green beans - 250 g;
• sour cream - 100 g;
• dried mushrooms - 50 g;
• egg yolk - 1 pc .;
• butter - 1 tbsp. l .;
• water - 1 l .;
• salt, black pepper to taste.

Cooking method

The recipe for cooking chicken fricassee in a slow cooker:

Put the chicken fillet washed under running water into the crock-pot. Fill with water and set the “Multipovar” mode. It is enough to simmer the meat for 10 minutes from the moment of boiling.

Remove the chicken fillet from the water and cut into slices. In the broth, which remained in the multicooker bowl after cooking meat, put the mushrooms and green beans. Mushrooms before this should be soaked for 10 minutes in water and rinse. Cut green beans into medium slices. In the same mode, extinguish these ingredients for 5 minutes.

Mushrooms and beans get skimmer from the bowl of the slow cooker. Mix the broth with sour cream and chicken yolk. Salt and pepper. Put chopped chicken meat, beans and mushrooms into the bowl of the device. Pour over all the creamy sauce.

Again set the "Multipovar" mode and simmer for 15 minutes. Chicken fricassee ready.

Serve fricassee of chicken cooked in a slow cooker with almost any side dish. Most of all it suits as rice or boiled potatoes.

Video recipes: how to cook a delicious chicken fricassee?

Delicate chicken fricassee is cooked quickly and simply, and the dish is tasty and beautiful. This means that it can be made for dinner or cooked on a special occasion, decorating a festive table with it. Fricassee successfully combines meat and vegetables. And all this is poured with creamy sauce, which makes the ingredients softer and more tender. For cooking fricassee of crisps, you can use absolutely any kind of vegetables, both ordinary and less common.

Properly cook fricassee chicken help video recipes. There is no doubt that the dish will turn out just delicious.

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