Old-fashioned chicken fricassee
An old-fashioned chicken fricassee is a flavorful and comforting stew. The chicken is browned then slow cooked in a fragrant broth, creating a creamy sauce. The
An old-fashioned chicken fricassee is a flavorful and comforting stew. The chicken is browned then slow cooked in a fragrant broth, creating a creamy sauce. The addition of mushrooms, glazed pearl onions and cream gives this dish a rich texture and delicious flavor. Served with rice pilaf, the old-fashioned chicken fricassee is a complete and satisfying meal.
Time
40 min. =
10 min. +
30 min.
Utensils
1 whisk 1 cooking pot
Ingredients for 4 parts
-
100 g. butter
allergen ! - 1 g. sea salt
-
60 g. flour
allergen ! - 100 g. onions
- 1 g. black pepper
- 0.50 lemon (50 g)
-
30 ml. cream allergen !
- 100 ml. chicken broth
- 300 g. champignon de paris
- 1 bouquet garni (20 g)
- 1.2002 Kg. free range chicken
Instructions
- Prepare all ingredients.
- Blanch the pearl onions.
- Slice and cook the mushrooms. Place them in a saucepan with 10 cl of water, the juice of half a lemon, a pinch of salt and 20 g of butter. Cook for about 10 minutes.
- Cook the chicken pieces. Set them aside in a warm place.
- Pour the crème fraîche into the sauce while whisking and reduce for 6 to 8 minutes. Adjust the seasoning.
- Add the blanched pearl onions and mushrooms to the sauce.
- Mix well.
- Pour the hot sauce over the hot chicken pieces. Gently mix everything together. Keep warm until serving time.
