This is a variant of a quick stew that can be cooked in as little as 20 minutes. Meat and mushrooms make such a dish incredibly satisfying, and a small amount of cognac gives it a touch of piquancy.
It is necessary
- - 2 chicken fillets;
- - 150 g of champignons;
- - the head of an onion;
- - carrot;
- - 50 ml of brandy;
- - 100 ml of cream;
- - vegetable oil;
- - 2 sprigs of tarragon;
- - salt and black pepper to taste.
Instructions
Step 1
Wash the chicken fillet and cut into small cubes. Wash the champignons and cut into 6 pieces. Peel and dice the onions and carrots.
Step 2
Heat vegetable oil in a frying pan, add chicken fillet and fry until golden brown. Add mushrooms and vegetables, stir and cook for another 5 minutes over medium heat.
Step 3
Salt the stew, pour in the cognac and stir. After 3 minutes, add the cream and tarragon. Simmer until meat and mushrooms are cooked. Serve the finished stew with friable boiled rice.
