:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/JLKwQGinkayBAuBNKdti/7f6b20ca9ea25db50cb604aac549f3.jpeg "Easy and tasty homemade chicken fricassee recipe")
VIDEORECIPE Easy and tasty homemade chicken fricassee recipe
Learn how to make homemade chicken fricassee with this recipe! You'll find that it's very easy to cook and is delicious.
Ingredients
- 1 chicken
- 1⁄2 onion
- 1 carrot
- 1 stalk celery
- 225 g portobello or mushrooms
- 25 g Wheat flour
- 140 ml dry white wine
- 800 ml chicken stock
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 50 g heavy cream
- 2 tablespoon dried tarragon
- 2 tablespoon lemon juice
- 30 g butter
- Extra Virgin Olive Oil
- nutmeg
- ground black pepper
- salt
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Directions
Add salt, pepper and nutmeg to a chicken cut into eighths.
Source: Youtube
In a saucepan, add the diced butter and the extra virgin olive oil.
Source: Youtube
When the butter begins to melt, fry the chicken.
Source: Youtube
Once well browned, remove the chicken from the pan and add the onion, celery and a carrot chopped into very small cubes. Add salt and fry over medium heat for about 10 minutes.
Source: Youtube
Add the diced portobellos and a pinch of salt and stir.
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Add the wheat flour. Stir and cook for 5 minutes.
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Pour in the dry white wine and chicken stock.
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Add the fresh aromatic herbs: parsley, bay leaf and thyme.
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Return the chicken to the pan. Cover and leave to cook for 45 minutes over medium heat.
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Remove the chicken, take out the bouquet garni and leave the sauce to reduce uncovered for 10 minutes.
Source: Youtube
Add the fresh cream or cooking cream, dried tarragon and lemon juice. Stir to mix well.
Source: Youtube
Return the chicken to the pan. Stir for a couple of minutes. Serve. It is usually served with white rice. Enjoy!
Source: Youtube
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RomiEasy and tasty homemade chicken fricassee recipe
Learn how to make homemade chicken fricassee with this recipe! You'll find that it's very easy to cook and is delicious.
Add salt, pepper and nutmeg to a chicken cut into eighths.
In a saucepan, add the diced butter and the extra virgin olive oil.
When the butter begins to melt, fry the chicken.
Once well browned, remove the chicken from the pan and add the onion, celery and a carrot chopped into very small cubes. Add salt and fry over medium heat for about 10 minutes.
Add the diced portobellos and a pinch of salt and stir.
Add the wheat flour. Stir and cook for 5 minutes.
Pour in the dry white wine and chicken stock.
Add the fresh aromatic herbs: parsley, bay leaf and thyme.
Return the chicken to the pan. Cover and leave to cook for 45 minutes over medium heat.
Remove the chicken, take out the bouquet garni and leave the sauce to reduce uncovered for 10 minutes.
Add the fresh cream or cooking cream, dried tarragon and lemon juice. Stir to mix well.
Return the chicken to the pan. Stir for a couple of minutes. Serve. It is usually served with white rice. Enjoy!
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