Chicken fricassee - 3 cooking recipes

Chicken fricassee is considered classic compared to other types of this dish (which is prepared with other meat, fish, vegetables or mushrooms). Whoever invented it initially assumed that only white meat with white sauce would be used. Thanks to this combination, the food is not only tasty, but also looks beautiful.

Fricassee is a derivative of two words literally meaning “to fry small pieces.” They also give it another meaning: “all sorts of different things,” although it is incorrect. In the intended execution, the ingredients for fricassee are cut into pieces, fried, and then stewed in a fair amount of sauce. For the latter, take cream. The minimum set of ingredients for this dish: chicken, onion, cream, white wine, egg yolk, garlic, butter. Other ingredients are added optionally. For example, many famous chefs also like to add: carrots, celery, champignons, flour, chicken broth, and replace butter with olive oil.

Whatever chicken fricassee recipe you choose, keep in mind that the dish tastes better with nutmeg, paprika and ground black pepper. You can also cook it not only in a frying pan (according to the classics), but also in a slow cooker, in the oven (pots). And remember that you need to take the white parts of the chicken - breasts, backs. Although many people cook with drumsticks and legs.

Chicken fricassee is good served with all types of Italian pasta, boiled rice, couscous, and indeed any cereal. It's also good with mashed potatoes. Since the dish is prepared very quickly, in just 20-40 minutes if you have good utensils and a stove, it can also be served for a hearty, complete breakfast. If you remove white wine from the composition (which not everyone adds), fricassee is also good for baby food. You can even puree it and put it in bottles.

If we talk about the cooking technology, first fry the onion in butter, then add the white parts of the chicken cut into pieces. At the last stage, everything is poured with separately prepared white sauce. The yolk is mixed into the fricassee at the end of cooking in its raw form. It is permissible to blend vegetables before frying to a coarse puree. Especially if more than one bow is taken.