Fricassée is a French dish made with white meat. For stew you can use chicken, rabbit or veal, in some cases mutton or pork is found in recipes.
Pick your recipe
You will need
- Ingredients for 4 Persons:
- - chicken weighing 1.5-2 kg;
- - olive oil;
- - 150 g smoked bacon with meat veins;
- - onion;
- - carrot;
- - celery stalk;
- - 250 g of champignons;
- - 2 tablespoons of flour;
- - 250 ml of dry cider;
- - 750 ml of chicken stock;
- - 3 branches of thyme;
- - several branches of parsley;
- - Bay leaf;
- - 75 ml of thick cream;
- - a tablespoon of hot mustard;
- - 1-2 branches of fresh tarragon (optional);
- - salt and pepper to taste.
Instruction manual
1
We cut the chicken into 8 parts, cut the bacon into strips, chop the onion, cut the carrots and celery into small cubes, and the mushrooms into quarters.
2
In a large pan with a thick bottom, warm up some olive oil. Slices of chicken and pepper, fry on each side until golden brown, transfer to a dish. We reduce the temperature, fry the bacon so that it becomes golden and crispy, transfer to the chicken.
3
We spread onions, carrots and celery in a pan, fry vegetables until soft on low heat. Add the mushrooms, fry for 4-5 minutes, pour in the flour, pour in the cider and broth, mix the ingredients.
4
Thyme, parsley and bay leaf are tied with a thread, add to the pan and return the chicken and bacon to it. Bring fricassee to a boil and simmer for 60-75 minutes under the lid - the chicken meat should become as tender and soft as possible.
5
Carefully transfer the chicken to the dish and cover with foil so that it does not cool, remove the bunch of herbs from the pan, increase the heat to the maximum, let the sauce decrease in volume by half.
6
Add cream, mustard and tarragon leaves to the sauce (optional), add salt and pepper if necessary. We mix the sauce, put the chicken in it, warm it up a little over medium heat and immediately serve on a table in a deep dish. The ideal complement to chicken fricassee with mushrooms is garlic croutons.