Only from one French word "fricassee" blows something incredibly delicious. And this is true, chicken fricassee is a very tasty dish: delicate, aromatic, with an exquisite refined taste. I must say right away that this recipe for fricassee does not pretend to be authentic, it is slightly simplified, which, in my opinion, only benefits, because it allows you to quickly and simply prepare a chic dish. Be sure to please 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 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 chicken carcass is traditionally taken, although chicken fricassee can only be made from chicken breasts.
• My gutted chicken carcass, let it drain in water, then cut into portioned pieces (we leave the ridge for chicken stock).
• We take a large enough pan or casseroles. Put butter, heat on fire.

• In butter, fry chicken pieces. I advise you to spend a couple of minutes and remove the skin from pieces of chicken. It will not take much time, but it will significantly improve the taste of the dish. The fact is that during the preparation of fricassee, chicken meat is only slightly fried, and the fat in the skin does not have time to melt and leak. 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 fully cooked or until “blackening”. Fry the chicken from all sides to a light golden crust.

• While the chicken is fried, peel the onion, cut the onion in half rings. Add the onions to the pan with chicken meat. We simmer everything together over medium heat, make sure that the onions are stewed, not fried.

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

• Slightly salt and pepper, cover the pan with a lid and simmer fricassee for 15 minutes over low heat. The fragrance, I have to tell you, is simply amazing.
• Open a jar of canned champignons (125 gr. Net weight). Mushrooms can be whole or cut into plates. We carefully drain the water, add the mushrooms to the chicken.

• Fresh champignons can be used, but in this case we select young mushrooms with unopened hats. In ripe champignons, the lower plates usually have an intense dark pigment, so there is a danger of getting not white, but 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 stir the contents of the pan so that the mushrooms are evenly distributed throughout the entire volume. Cover and continue to simmer over low heat for another 10-15 minutes. By this time, the chicken should be almost ready.
• Add flour to the pan. To avoid lumps, pour the flour out not over a hill, but distribute it over the entire surface, and then mix everything quickly so that the flour combines with the fat in the gravy.

• Immediately pour cream or sour cream. We take nonfat sour cream. We try on salt and pepper. Until the sauce boils and thickens, the contents of the pan are constantly interfering.

• The sauce should be saturated in taste, light, sufficiently dense and at the same time liquid. If you haven’t calculated a bit, and it turns out “

Meat Dishes

Fricassee is a French dish of peasants, which includes white chicken meat stewed in a delicate white sauce with champignons and spices.

50 min

140 kcal

5/5 (2)

In general, I am a big lover of meat and mushrooms in my life and with great pleasure I eat these products in any cooked form. A dish that contains these components, especially together, automatically goes into the category of your favorite dishes. And so I found another recipe with my favorite duet -   chicken fricassee with mushrooms!
  Fricasse - a French dish of peasants, in which white chicken meatstewed in the most delicate white sauce with champignons and spices.
  A very interesting story about how it the dish gained fame and spread from a poor peasant table to a posh table of noble nobles. It is believed that once there was such a curiosity: for a meal Napoleon  the cook, who did not know that the emperor did not like chicken meat, served the chicken fricassee. Being in the balance of being unemployed, the cook somehow persuaded the eminent ruler to try the dish, and since then it was part of the imperial menu, and only subsequently spread throughout Europe.

Kitchen appliances:  kitchen stove.

Ingredients

How to choose the right ingredients

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

Chicken fricassee recipe

1. Washed under running water and cut into small pieces of chicken meat put on 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 into two halves and just squeeze the juice from them into the chicken or use a lemon squeezer. The next step is to add chopped plates mushrooms.

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

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

   Did you know? At this stage, finely chopped greens can be added to the cream to taste. Or add it immediately before serving, thereby decorating the dish.

7. Cream with yolks and herbs  mix well, pour into the chicken with mushrooms and add fire.
   
8. As soon as the sauce boils, reduce the heat to a minimum and simmer for about 5 minutes  under the cover. Serve the finished hot fricassee with a side dish. Enjoy your meal!
   

What is served with fricassee?

The most suitable side dish for chicken fricassee is considered boiled rice  in combination with vegetables and herbs, but rice can be replaced boiled buckwheat  or mashed potatoes.

Possible other cooking and filling options

• You can also use chicken fillet instead of chicken. turkey or rabbit meat.
• Additionally, you can add garlic and onion.
• Goes well with minced chicken fricassee bell pepper or asparagusand cream must be combined with sour cream.

Video recipe for chicken fricassee

I present to you a good example of how simple and fast it is possible to cook fricassee.

Fricasse - real French cuisine, the same dish, which is translated 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 recipes for fricassee, including rabbit meat, veal and even pork, but we are interested in the classic recipe, because we will prepare 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 has meat, you need to rinse the meat under cold water. We wash the chicken fillet and cut it into pieces of medium size.

To start roasting, put in a pan 20 grams of butter and put the pan on maximum heat. When the pan is heated, you can lay the fillet and fry it for 5-7 minutes, until a crust appears.

Then cut the onion in 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 the grams - it all depends on your taste buds).

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

"Stew". To do this, pour 100 ml of dry white wine into a pan. It is white, it is dry and exactly 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 leave for 5 minutes to stew the meat, and then add 1 tablespoon of flour to glue the sauce.

It remains only to add greens to give another shade of paint and taste to our fricassee. Mix and the dish is ready! Let the flavors mix under a closed lid without fire and serve as a main dish.

Any products suitable for white meat can become a side dish for fricassee: these are rice, and 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 horns.

It remains only to wish everyone bon appetit and to thank for the fact that they prepared chicken fricassee with me.

Chicken fricassee with vegetables - a simple, tasty dish and easy enough for the body. This is a great way to make a quick dinner, even for those who do not really know how to cook and at the same time is on a diet. As a basis for cooking fricassee, you can use turkey fillet.

Ingredients for Chicken Fricassee with Broccoli and Pepper

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

Cut the chicken breast or turkey fillet into large enough pieces. Assort broccoli cabbage into inflorescences, chop a small onion and bell pepper coarsely. It is best to take bright red or yellow bell pepper. In combination with green cabbage broccoli, the dish is visually appealing.

Pieces of poultry fillet and chopped vegetables are put in one bowl, pour olive oil, pepper and salt. In addition to freshly ground black pepper, ground red can also be used for chicken fricassee with vegetables. Mix all the ingredients well and put the bowl in the refrigerator so that the meat is slightly marinated.

Chicken or turkey fricassee can be cooked with various vegetables. Instead of broccoli, you can use zucchini or green beans, or even combine all these components inside one dish. There you can add champignons, leeks, cauliflower, green peas, celery, etc. 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 white meat stew (chicken, rabbit, veal) in white sauce.

Put the pieces of poultry fillet with vegetables in a well-heated pan with the addition of sunflower or olive oil and fry over high heat for 5 minutes. It is better to use a pan with thick walls, which holds heat well, for example, wok. When frying over high heat, stir the chicken and vegetables constantly so that they do not burn. In this case, the bird fillet should be browned. Then reduce the heat and simmer the dish under the lid over low heat under the lid for 20-25 minutes. Fricasse will turn out gentle and soft.

Chicken or turkey fricassee is a full-fledged main course that can be served without any side dish. For those who simply need a side dish, you can advise trying chicken fricassee with boiled rice or young potatoes.

I’m sure everyone heard about chicken fricassee, but have you tried it? .. Often the recipe for fricassee is reduced to the banal “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 they play far from the first violin. Yes, you should not expect a bright, explosive taste from fricassee, so the game of taste shades and midtones, as well as the quality of the original products comes to the fore. A fricassee from a regular chicken store is a very budget dish, but if you manage to get a farm bird that grazes freely in the fresh air, this 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

a handful of small champignons

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 sprigs of tarragon

1 tbsp butter

Cut the chicken or chicken legs into portions, and cut the carrots, onions and celery into a small cube (in French cuisine, such a cut is called “Mirpua”). Seasoning the chicken with salt and black pepper, breaded them in flour, shake off the excess and fry over medium heat in a large saucepan in a mixture of vegetable and butter. The chicken should be fried from all sides, but there is no task to get a golden crust (as required, for example), rather the opposite. Fry the chicken, transfer it to a separate plate.

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

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

PS: If you do not whisk the yolks and cream, adding broth to them, and immediately plump everything into a stewpan, the sauce may curl. For the same reason, it is better to introduce a mixture of cream and yolks immediately before serving. If you cook chicken fricassee to serve the next day, put the stewpan in the refrigerator after stewing the chicken in the broth, and the next day, heat the contents of the stewpan and complete the recipe.