Fricasse is one of the prominent representatives of French cuisine. Despite the poetic name for the Russian ear, the dish is distinguished by its simple cooking. This is essentially a stew with a French accent. The basis of the classic fricassee is vegetables and meat brought to languishing tenderness by long stewing, mainly chicken, rabbit or calf.
Pick your recipe
Features of cooking fricassee
The name of the dish is translated from French as "all sorts of things." But this does not mean that you can add whatever you want to it. Cooking fricassee involves using certain ingredients. However, improvisation is welcome, but without fanaticism. Otherwise, fricassee can easily turn into a banal stew or good old goulash. To prevent this from happening, you need to know several features of the preparation of this French dish.
Choose meat with a minimum of fat for fricassee. You can take both fillet and pulp on the bone. The classic recipe uses chicken. The pulp from the hips is ideal. You can choose chicken breast, if you are not embarrassed by its dryness.
The sauce, based on cream, is of great importance in the preparation of fricassee. The fatter they are, the more saturated and thick the dish will be. Experienced housewives still recommend taking milk with a little fat content if you want to get a more tender fricassee.
Any vegetables are suitable for cooking. They can be both fresh and frozen. Just don't mix them. Use either fresh or frozen only.