Classic chicken fricassee

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make a classic chicken fricassee? Prepare your food. It is better to prepare it from chicken breast fillet, but in general other parts are also suitable. I use 20% cream, but you can use less fat or use sour cream. For spices I take salt and ground black pepper. But you can complement the dish with nutmeg or other favorite spices with a less pronounced taste.

2. STEP 2

   

   Rinse the chicken breast under running water and pat dry. Cut it into strips (not very long), place on a plate and sprinkle with flour. Dredge each piece evenly in flour.

3. STEP 3

   

   Heat a frying pan over medium heat, pour a little oil and fry the onion, cut into half rings. Fry it for a few minutes until translucent.

4. STEP 4

   

   Add floured chicken fillet to the onion in the pan. Fry the meat, stirring constantly, for a few minutes until each piece is lightly browned.

5. STEP 5

   

   Pour cream into the chicken fillet, add salt, pepper, and spices to taste. Stir and simmer over low heat, covered, for about fifteen minutes. The sauce should thicken, not runny.

6. STEP 6

   

   Serve the finished chicken fricassee hot. It is recommended to accompany it with rice. But fricassee also goes well with pasta. Bon appetit!

Comments on the recipe

Milady

24.12.2023

4.5

Turkey fricassee is very tasty. Give it a try.

Eleno4ka

24.12.2023

4.9

I'm interested in the classic chicken fricassee recipe. The products are simple, affordable, but “fricassee” sounds more mysterious and appetizing than just “gravy.” In addition to the products indicated by the author, I decided to add some champignons and green peas. I added the champignons after frying the onions, but next time, if I add mushrooms, I’ll add them at the same time as the onions, so that the onions don’t have time to brown too much after adding and frying the chicken pieces in flour. I used 10% cream. This time I did not stew the green peas in the sauce; I added them when serving as a side dish. When stewing, the cream sauce thickened very quickly; I had to add a little broth to prevent the dish from heating up. I didn’t end up with a snow-white and thick fricassee like Anna’s, but the taste is excellent! Thank you!

Nikolai4

24.12.2023

5

I can't get a white sauce. I use 30% cream. At first I thought that this oil was floating, but even with a minimal amount of oil it was the same. Chicken fillet - 600g. Can anyone tell me where there is so much fat? Because of this fat, the sauce turns yellow and the dish is ugly...