The mysterious word "fricassee" in translation from French means "all sorts of things." This is an old peasant dish made from pork, beef or chicken cut into small pieces, stewed with some kind of sauce or seasoning. According to the French tradition, fricassee was cooked with a white creamy sauce, but over time, other recipes for fricassee appeared, for example, in a white wine sauce with olives and bacon.
It is necessary
- - 600 grams of chicken breast fillets with skin;
- - 150 grams of bacon;
- - half a glass of olives, different varieties can be used;
- - 30 grams of butter;
- - 5 cloves of garlic;
- - 1 lemon (only the zest is needed);
- - 1, 5 glasses of dry white wine;
- - 1, 5 cups of chicken broth;
- - fresh rosemary, tarragon, basil - to taste;
- - salt, ground black pepper - also to taste.
Instructions
Step 1
Cut the chicken fillet into rather large pieces, season with salt and pepper. Melt the butter in a frying pan and fry the chicken pieces until golden brown. Then put the chicken in a separate bowl and cover with a lid.
Step 2
Chop the bacon finely. Peel the garlic, rinse and chop coarsely. Grate lemon zest on a fine grater.
Step 3
Put the garlic and bacon in the oil remaining in the pan after frying the chicken, fry for 5 minutes, then add the zest, pour in the wine and bring to a boil.
Step 4
Put olives, aromatic herbs and spices in the sauce, pour in hot chicken broth, put the fried chicken pieces in the sauce and simmer until tender for 35-40 minutes with the lid ajar - so that the sauce evaporates and thickens. Sprinkle with herbs before serving, serve boiled potatoes as a garnish.
