Very tender chicken fricassee in a creamy sauce invented by the French. You can use any part of the chicken for this dish. Rinse the chicken parts, dry them, salt and pepper and lightly bread them in flour. Place chicken pieces (thighs) skin side down in a deep frying pan or in a saucepan with heated melted butter and fry until golden brown for about 5 minutes, turn over and fry on the other side for 2 minutes. Remove the fried chicken pieces to a plate.
In a frying pan with the remaining oil, fry the champignons, add the onions and carrots, fry everything together until the onions are transparent. Sprinkle mushrooms and vegetables with flour, stirring and cook for 3 minutes. Pour dry wine into the pan, and as soon as the wine has completely evaporated, pour in the chicken broth, add the thyme, bay leaf and garlic. Stir, bring the sauce to a boil, and return the thighs to the pan. Cover the pan with a lid and simmer the chicken thighs over low heat for 40 minutes.
After 40 minutes, transfer the thighs to a plate, pour 200 g of heavy cream into the sauce, simmer on maximum heat for 2 - 3 minutes, reduce the heat and return the thighs back to the pan. After 5 minutes, the heated chicken thighs can be served. Boiled or steamed rice works well as a side dish for fricassee.
Bon appetit!
Ingredients:
Chicken thighs - 1 kg,
Champignons - 280 g,
Onion - 200 g,
Carrots - 100 g,
Ghee - 2 tbsp. l.,
Flour for breading - 1 tbsp. l.,
Flour for sauce - 1 tbsp. l. with top,
Chicken broth - 500 ml,
Dry wine (Chardonnay) - 200 ml,
Salt, black pepper - to taste,
Thyme - 1 tsp,
Bay leaf - 1 piece,
Garlic - 2 cloves,
Heavy cream 200 g. Bon appetit!
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23 ноя 2023
