Chicken Fricassee

A very tasty dish, prepared in a large pot, most often served with rice or pasta. Fricassee is a kind of ragout made from meat and vegetables, usually prepared in a white sauce made from cream and wine. The dish is so good that youll lick the pot and plates clean!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Meat, chicken, loaves

  • pieces Salt, table

  • pieces Oil, olive

  • 1 spoon Butter, unsalted

  • 1 piece Onion, raw

  • pieces Carrot, fresh

  • 200 g Mushrooms, mushrooms, fresh

  • 1 pod Garlic, fresh

  • 1 dl Alcohol, Wine, White

  • 3 dl Soup base, chicken, cube

  • 1 dl Sweet cream

  • 1 handful Parsley, fresh

Steps

  1. Peel the carrots and cut them into slices or small cubes. Clean the mushrooms with a damp cloth and halve or quarter them. Peel the onion and garlic, then finely chop them separately.

  2. Season the chicken pieces with salt and ground pepper. Heat 2-3 tablespoons of oil in a large, deep pot. Place the seasoned chicken pieces in the hot pot and brown them on both sides (about 2-3 minutes per side). Remove the browned chicken pieces from the pot and set them aside on a plate.

  3. Add a tablespoon of butter and oil to the pot where the chicken was cooked. Sauté the onion, carrots, and mushrooms in the hot fat for about 10 minutes until the vegetables soften. Stir frequently.

  4. Add the garlic to the pot and sauté until fragrant, then pour in the wine. Cook over medium heat until the wine is almost completely reduced, then add the broth. Use a spatula to scrape the bottom of the pot to release any caramelized bits that formed during cooking. Return the browned chicken pieces to the pot along with any juices that have accumulated. Arrange the pieces so the skin side is facing up. Cover and simmer over low heat until the meat and other ingredients are tender.

  5. Finally, pour the cream into the pot and season the sauce to taste. Stir well and cook uncovered until the sauce thickens appropriately.

  6. Once the dish is ready, sprinkle with chopped parsley if desired. Serve with pasta or steamed rice.

Nutrition Information (Per 100g)

  • Calories: 130.45 kcal
  • Fat: 6.45 g
    • Saturated Fat: 1.91 g
  • Carbohydrates: 1.61 g
    • Sugars: 0.59 g
  • Protein: 13.85 g
  • Fiber: 0.29 g

Advice

The onion can be replaced with shallots or pearl onions, which are simply peeled and not chopped. Instead of cooking cream, you can use a liaison (a mixture of cream and egg yolk) to thicken the sauce.