Just one French word "fricassee" smells of something incredibly tasty. And this is really so, chicken fricassee is a very tasty dish: tender, aromatic, with an exquisite refined taste. I must say right away that this fricassee recipe does not claim to be authentic, it is slightly simplified, from which, I think, it only benefits, since it allows you to quickly and easily prepare a gorgeous dish. Be sure to delight your family 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 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 a white gravy. Chicken is most often used as meat, and it is the chicken carcass that is traditionally taken, although you can cook chicken fricassee only from chicken breasts.
• Wash the gutted chicken carcass, let the water drain, then cut it into portioned pieces (we leave the ridge for the chicken broth).
• We take a large enough frying pan or cauldron. Put butter, heat over a fire.

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

• It is not necessary to fry the meat until it is fully cooked or until it is “blackened”. Fry the chicken on all sides until lightly golden brown.

• While the chicken is fried, peel the onion, cut the onion into half rings. Add the onion to the chicken pan. We simmer everything together over medium heat, making sure that the onion is stewed, and not fried.

• When the onion rings become soft and translucent (this is literally 5-7 minutes of cooking), put the chopped garlic, stir, pour white dry 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 fricassee tastes much easier without wine.

• Salt and pepper lightly, cover the pan with a lid and simmer fricassee for 15 minutes over low heat. The scent, I must tell you, is simply amazing.
• Open a jar of canned mushrooms (125 g net weight). Mushrooms can be whole or sliced ​​into slices. We carefully drain the water, add the mushrooms to the chicken.

• You can use fresh champignons, but in this case choose young mushrooms with unopened caps. In ripe champignons, the bottom 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.
• Stir the contents of the pan so that the mushrooms are evenly distributed throughout the entire volume. Cover with a lid and continue to simmer over low heat for another 10-15 minutes. By this time, the chicken should be almost done.
• Add flour to the pan. To avoid the appearance of lumps, pour the flour not in a slide, but distribute it over the entire surface, and then quickly mix everything so that the flour combines with the fat in the gravy.

• Pour cream or sour cream immediately. We take low-fat sour cream. We try for salt and pepper. Stir the contents of the pan constantly until the sauce boils and thickens.

• The sauce should be rich in taste, light, dense enough and at the same time liquid. If you miscalculated a little, and it turns out “

Meat Dishes

Fricassee is a French peasant dish, which includes white chicken meat stewed in the most delicate white sauce with mushrooms and spices.

50 minutes

140 kcal

5/5 (2)

In general, in my life I am a big lover of meat and mushrooms and with great pleasure I gobble up these products in any cooked form. And a dish containing these components, especially together, automatically becomes a favorite dish. And so I found another recipe with my favorite duet - chicken fricassee with mushrooms!
Fricassee is a French peasant dish that includes white chicken meat stewed in the most delicate white sauce with mushrooms and spices.
A very interesting story about how it is the dish gained fame and spread from the poor peasant table to the luxurious table of noble nobles. It is believed that once there was such a curiosity: for a meal Napoleon the cook, unaware that the emperor does not like chicken meat, served chicken fricassee. Being on the verge of being unemployed, the chef somehow persuaded the eminent ruler to try the dish, and since then it has been on the imperial menu, and has subsequently spread throughout Europe.

Kitchen appliances: kitchen stove.

Ingredients

How to choose the right ingredients

Since the classic recipe for chicken fricassee uses white poultry in a creamy sauce, the best choice for cooking is chicken fillet (breast), but you can also use the meat of chicken quarters. if you have olive oil, literally a couple of teaspoons will give your dish a special spicy and light taste.

Chicken fricassee recipe

1. Chicken meat washed under running water and cut into small pieces put in the pan with melted butter.
   
2. Lightly fry the meat until white, now add to the chicken lemon juice... To do this, cut the lemon in half and simply squeeze the juice from them into the chicken, or use a lemon press. The next step is to add sliced ​​plates mushrooms.

   Did you know? I love toasted mushrooms, so I add them before pouring water into the pan. If you prefer stewed, uncooked mushrooms, add them after adding the liquid.

3. Fast over high heat fry mushrooms with meat while actively stirring.
   
4. When the liquid from the mushrooms becomes less, add salt, pepper, a little nutmeg and other spices as well flour, mix actively. Now add water or broth and simmer under a closed lid over low heat.
5. While the mushrooms and chicken are stewed, we begin to study preparing the sauce.
   
6. Separating the yolks from the protein, then add the yolks to the cream container, beat with a whisk or fork.

   Did you know? At this stage, finely chopped greens can be added to the cream to taste. Alternatively, add it just before serving to decorate the dish.

7. Cream with yolks and herbs mix well, add to the chicken with mushrooms and add fire.
   
8. As soon as the sauce boils, reduce heat to low and simmer for about 5 minutes under the lid. Serve the cooked hot fricassee with garnish. Bon Appetit!
   

What is such fricassee served with?

The most suitable side dish for chicken fricasse is boiled rice combined with vegetables and herbs, but rice can be substituted boiled buckwheat or mashed potatoes.

Possible other cooking and filling options

• Also for fricassee, instead of chicken fillet, you can use turkey or rabbit meat.
• Additionally, you can add garlic and onion.
• Goes well with chicken fricassee with chopped bell pepper or asparagus, and the cream must be combined with sour cream.

Chicken fricassee video recipe

I present to you an illustrative example of how easy and quick you can cook fricassee.

Fricassee is a real French cuisine, the very dish that, in translation from French into ours, is associated with the verb "stew". In the classic recipe, fricassee is made from chicken in white wine and cream. Today, there are many options for cooking fricassee, including rabbit, veal and even pork, but we are interested in the classic recipe, so we will cook chicken fricassee.

In order to reproduce the classics of French cuisine in our kitchen, we need:

• Chicken breast fillet - 750 grams;
• Onion - 1 piece;
• Garlic - 1 large clove;
• Butter - 20 grams;
• Cream - 200 ml;
• Dry white wine - 100 ml;
• Wheat flour - 1 tablespoon;
• Dill - 10 grams;
• Salt and ground pepper - strictly to taste.

How to make chicken fricassee

To start cooking any dish that contains meat, it is necessary to rinse the meat under cold water. Rinse the chicken fillet and cut it into medium sized pieces.

To start frying, put 20 grams of butter in the pan and set the pan on high heat. When the pan is hot, you can lay out the fillets and fry them for 5-7 minutes, until a crust appears.

Then cut the onion into half rings and add it to the pan. The next ingredient will be garlic - chop and add it. At the same time, you can add salt and black pepper (there are no specific restrictions on grams - it all depends on your taste buds).

We fry this way for another 3-5 minutes, stirring occasionally, so that everything is fried evenly. The onion will now become an indicator of readiness: as soon as it becomes transparent, you can proceed to the next stage.

"Put out". To do this, pour 100 ml of dry white wine into the pan. It is white, it is dry, and it is 100 ml - no more. White is a tribute to tradition, and dry is a tribute to taste. After a minute, mix everything and pour cream.

So let it sit for 5 minutes to stew the meat, and then add 1 tablespoon of flour to glue the sauce.

All that remains is to add some greens to give our fricasse another hint of color and flavor. Stir and the dish is ready! Allow the flavors to stir under the lid closed, already without heat, and serve as a main course.

Any products suitable for white meat can be a side dish for fricassee: this is rice, pasta, and potatoes in any of its stages (fried, boiled or mashed potatoes), and even buckwheat porridge. Today I serve with pasta in the form of cones.

All that remains is to wish everyone bon appetite and thank you for making chicken fricassee with me.

Chicken fricassee with vegetables is a simple, tasty and light enough dish for the body. This is a great way to make a quick dinner, even for those who don't really know how to cook and are on a diet. You can use turkey fillets as a base for fricassee.

Ingredients for chicken fricassee with broccoli and pepper

Chicken fillet - 600-700 g
Broccoli - 200-300 g
Bulgarian pepper - 1-2 pcs.
Bulb onions - 1 pc.
Olive oil - 3-4 tablespoons
Freshly ground pepper, salt

Cut the chicken breast or turkey fillets into large enough chunks. Disassemble the broccoli into inflorescences, chop a small onion and bell pepper coarsely. It is best to take a bright red or yellow bell pepper. In combination with green broccoli, the dish will be especially attractive visually.

Put the pieces of poultry fillets and chopped vegetables in one bowl, pour over with olive oil, pepper and salt. In addition to freshly ground black pepper for chicken fricassee with vegetables, you can use ground red. Mix all the ingredients well and put the bowl in the refrigerator to marinate the meat a little.

Chicken or turkey fricassee can be cooked with a variety of vegetables. Instead of broccoli, you can use zucchini or green beans, or even combine all of these ingredients in one dish. You can also add mushrooms, leeks, cauliflower, green peas, celery, etc. there. The name of the dish comes from the French language, where fricassee means "all sorts of things" or "fry and stew." In the classic version, fricassee is a stew of white meat (chicken, rabbit, veal) in a white sauce.

Put the pieces of poultry fillet with vegetables in a well-heated frying pan with the addition of sunflower or olive oil and fry over high heat for 5 minutes. It is best to use a heavy-walled pan that retains heat well, such as a wok. Stir the chicken and vegetables constantly when sautéing over high heat to keep them from burning. In this case, the poultry fillet should be browned. Then reduce heat and simmer covered over low heat for 20-25 minutes. The fricassee will be tender and soft.

Chicken or turkey fricassee is a complete main course that can be served without any side dish. For those who just need a side dish, we recommend trying chicken fricassee with boiled rice or new potatoes.

I'm sure everyone has heard about chicken fricassee, but have you tried it? .. Often the fricassee recipe is reduced to the banal "chicken in cream", while real fricassee according to the classic recipe is tender chicken meat in a delicate white sauce, where cream is important , but they are far from being the first violin. Yes, you should not expect a bright, explosive taste from fricassee, so the play of flavor shades and halftones, as well as the quality of the initial products, come to the fore. Fricassee from ordinary store chicken is a very budgetary dish, but if you manage to get a farm bird that grazed freely in the fresh air, such 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 mushrooms

150 ml. white wine

500 ml chicken broth

several sprigs of parsley and thyme

2 bay leaves

100 ml cream 22%

2 chicken yolks

several twigs of tarragon

1 tbsp butter

Cut the chicken or chicken legs into portions, and cut the carrots, onions and celery into small cubes (in French cuisine, this is called "mirpois"). Season the chicken pieces with salt and black pepper, season them in flour, shake off the excess and fry over medium heat in a large skillet in a mixture of vegetable and butter. The chicken should be fried on all sides, but there is no task of getting a golden crust (as required, for example,), rather the opposite. After browning the chicken, transfer it to a separate plate.

Reduce heat, if necessary - add a little more oil to the saucepan, and fry finely chopped vegetables in it, stirring constantly. After 5 minutes, when the vegetables are soft, but, like the chicken, have not yet had time to change color, add the mushrooms (the small ones look prettier, but they can be replaced with larger mushrooms by cutting them into 2 or 4 pieces). Continue frying and stirring the contents of the saucepan for about 5 minutes. Pour in the wine, turn up the heat, let the wine boil and deglaze the pan, scrubbing everything that has gotten to it from the bottom of the saucepan with a spatula. Return the chicken pieces to the saucepan and pour in the chicken (which can be substituted for the vegetable), add the parsley, thyme, and bay leaf.

When the saucepan boils, reduce heat, cover and simmer the chicken fricassee for about half an hour. When the chicken is done, discard the parsley, bay leaves, and thyme, and in a separate bowl, whisk the cream and large yolks. While whisking, add a few tablespoons of the chicken broth, then pour the mixture into a saucepan. Add tarragon leaves, stir, heat the sauce, check for salt and pepper, then serve.

PS: If you do not whip the yolks and cream, adding broth to them, but immediately plump everything into a saucepan, the sauce may curl. For the same reason, it is better to introduce a mixture of cream and yolk just before serving. If you are making chicken fricassee to serve the next day, place the saucepan in the refrigerator after stewing the chicken in the broth, then reheat the contents of the saucepan the next day and complete the recipe.