How to cook a fricassee of chicken: a recipe with a photo

How to cook a fricassee

In this recipe, we'll look at how to cookfricassee from chicken, if you have any other bird, then all the processes are done similarly, except that it is necessary to increase the time of heat treatment of meat a little.

So, to prepare this dish for usYou will need: one chicken carcass, a couple of teaspoons of salt, bay leaves, ground black and red peppers, paprika, basil, thyme and rosemary (you can also use special spices such as "Aromatic herbs" or "Italian herbs"), a glass white wine and chicken broth, a couple of parsley sprigs, a clove of garlic. To prepare the sauce we also need: a tablespoon of lemon juice, 2 yolks, 4 tablespoons of sour cream or fatty cream.

Now, in fact, we'll figure out how to cookchicken fricassee. At the initial stage we cut the chicken carcass into two parts - the lower part will go to the preparation of the dish, and the upper one will be needed for the broth. The top part can immediately be put on a broth and forget about it for a while. But the lower part should be cut or cut into individual portions. At the next stage, we rub chicken pieces with fragrant herbs, as well as black and red pepper, paprika and salt.

We set it aside, but for the time being we are meltingin a skillet with a thick bottom, butter (4 tablespoons). When the oil is completely melted, pour the chicken into it and fry it a little over medium heat. Now sprinkle pieces of meat with flour and again fry a little, then pour in the same glass of white wine and broth. Stir and add garlic, parsley and bay leaves. Everything, the most difficult stage of cooking is completed, it remains only to put our chicken in the oven, heated to 180 degrees and wait 50 minutes.

Preparation of fricasse sauce

The sauce is prepared fairly quickly, and as aits basis is used broth, which was prepared before our chicken. In this regard, start preparing the sauce best either directly after you took the chicken out of the oven, or a few minutes before. So, right after our meat is ready, we take it out of the oven and put it on a separate plate.

After that, from the sauce in which it was cooked,should take parsley, bay leaf and garlic and discard them, the same container with liquid, while we set aside. If you plan to use cream, then 15-20 minutes before the preparation of the sauce, get them out of the fridge so that they warm up slightly and do not curl when contacting hot foods.

To begin with, separate a couple of yolks and mix themwith cream or sour cream. After this, while stirring, add the same tablespoon of lemon juice. As soon as the mass becomes homogeneous, we begin to pour in a hot sauce from under the chicken. At this stage, it is very important to carefully mix everything and not rush, because both yolks and cream can curdle.

Further, the sauce remaining on the frying pan is set onstrong fire and evaporate for five minutes to make it thicker. At the final stage, turn off the fire and pour the egg mass into the pan, mix everything thoroughly, after which we put the chicken pieces there and cover with a lid.

Author: Katerina Sergeenko