Fricasse (fricassée) is a French cuisine dish that is prepared with white meat. For stew, you can use chicken, rabbit or veal, in some cases lamb or pork is found in recipes.
It is necessary
- Ingredients for 4 persons:
- - chicken weighing 1.5-2 kg;
- - olive oil;
- - 150 g smoked bacon with meat streaks;
- - onion;
- - carrot;
- - celery stalk;
- - 250 g of champignons;
- - 2 tablespoons of flour;
- - 250 ml dry cider;
- - 750 ml of chicken broth;
- - 3 sprigs of thyme;
- - a few sprigs of parsley;
- - Bay leaf;
- - 75 ml of heavy cream;
- - a tablespoon of hot mustard;
- - 1-2 sprigs of fresh tarragon (optional);
- - salt and pepper to taste.
Instructions
Step 1
Cut the chicken into 8 parts, cut the bacon into strips, chop the onion, cut the carrots and celery into small cubes, and the champignons into quarters.
Step 2
Heat some olive oil in a large saucepan with a thick bottom. Salt and pepper the chicken pieces, fry on each side until golden brown, transfer to a dish. Decrease the temperature, fry the bacon so that it becomes golden and crispy, transfer it to the chicken.
Step 3
Put onions, carrots and celery in a saucepan, fry the vegetables until soft over low heat. Add champignons, fry for 4-5 minutes, add flour, add cider and broth, mix ingredients.
Step 4
Tie the thyme, parsley and bay leaf with a string, add to the saucepan and return the chicken and bacon to it. Bring the fricassee to a boil and simmer under the lid for 60-75 minutes - the chicken meat should become as tender and soft as possible.
Step 5
Gently transfer the chicken to a dish and cover with foil so that it does not cool down, remove the bunch of herbs from the pan, increase the heat to maximum, let the sauce decrease in volume by half.
Step 6
Add cream, mustard and tarragon leaves (optional) to the sauce, add salt and pepper if necessary. Stir the sauce, put the chicken in it, heat it up a little over medium heat and immediately serve in a deep dish. Garlic croutons will be an ideal addition to chicken fricasse with mushrooms.
