Chicken fricassee: a classic recipe and 6 cooking methods

The bird is present on the table almost every day in kitchens of various nationalities, not excluding the French tradition with original meat stew in creamy sauce. The classic recipe for chicken fricassee, which is rooted in France, can be easily diversified at the discretion of the chef thanks to the excellent compatibility of the taste of poultry with other products.

Fricasse - what is this dish?

Tasty and easy to prepare dish of French cuisine. Overseas dishes of white meat of chicken or turkey are prepared with the addition of vegetables, as well as milk cream, which are used to prepare dressings with piquant, delicate notes. In the French tradition, the dish is served on its own, but if you wish, you can cook your favorite side dish with chicken fricassee. The word "fricassee" is translated only as "mixture".

Classic Chicken Fricassee Recipe

Before you cook fricassee, you need to prepare:

• 300 g chicken;
• 200 ml cream;
• 15 g butter;
• as much flour;
• some salt, pepper and nutmeg.

Cooking method:

1. The filet is washed and cut into cubes.
2. Pieces are laid out in a pan with oil, where they are fried along with salt, flour and pepper.
3. After 3 minutes, lightly browned pieces are poured with cream.
4. When fricassee boils, the pan closes.
5. Extinguishing continues on low heat for about 15 minutes until the meat acquires a delicate texture.

With mushrooms

Chicken fricassee with mushrooms can be prepared by every housewife who likes a combination of white meat with mushrooms.

To translate the recipe into life, you will need:

• fillet - ½ kg;
• champignons - 300 g;
• sweet red pepper - 100 g;
• cream - 300 ml;
• sour cream - 3 times less;
• garlic - 2 cloves;
• greens, salt, spices and vegetable oil.

In the process, the following actions are performed:

1. Small pieces are prepared from washed and dried chicken, which are salted, pepper and mixed with chopped garlic, chopped herbs, sour cream.
2. The meat is pickled for about 1 hour.
3. Mushrooms are cut into slices, and pepper is cut into cubes.
4. Peppers are first fried in a pan, to which meat and mushrooms are sent after 5 minutes.
5. After 10 minutes, the contents of the pan are poured with cream and stewed for 15 minutes until the dressing thickens.

Cooking with bell pepper

Below is an original recipe for fricassee with the addition of dry wine, which gives the dish a special aroma and refined taste.

Prepared from:

• 500 g filet;
• 2 onions;
• 2 pieces of bell pepper;
• Tomato
• heads of garlic;
• greens;
• ⅔ glasses of dry white wine;
• sunflower oil, salt and spices.

Stages of the preparation of the dish:

1. Vegetables are chopped and laid out in a heated pan with an interval of 3 minutes in the following sequence: onion, pepper, tomato.
2. After 5 minutes, sliced ​​white meat, salt and spices are added to the vegetables.
3. When the bird is lightly browned over high heat, wine is poured into the pan.
4. Stew fricassee 15 minutes until tender.

In creamy sauce

Fans of offal should try to cook fricassee from:

• 400 g filet;
• 200 g of chicken hearts;
• the same amount of liver;
• 2 onions;
• carrots;
• bell pepper;
• heads of garlic;
• ½ lemon;
• 200 ml cream;
• sunflower oil, salt and spices.

In preparation, the following actions are performed:

1. Onion cubes, chopped garlic, strips of pepper and carrot chips are sautéed in a deep frying pan for about 5 minutes.
2. The meat is cut into small strips that are laid out to vegetables.
3. Well-washed offal goes there.
4. The contents are fried for 10 minutes and poured with lemon juice, then seasoned with cream, salted and seasoned.
5. Fricassee stews under a closed lid for about half an hour until ready.

Chicken fricassee with vegetables

To cook chicken fricassee with vegetables, you must purchase:

• 700 g filet;
• 2 onions;
• 2 bell peppers;
• a tomato;
• 150 ml of kefir;
• sunflower oil, salt and spices.

The dish is prepared according to the following scheme:

1. Chicken is cut into strips, salted, seasoned and fried over high heat for 5 minutes.
2. Shredded onions are sent to the meat.
3. After 4 minutes, strips of pepper and tomato cubes are laid out in a pan.
4. After boiling the liquid that the stew gave, the dish is poured with kefir and, if desired, is salted, seasoned.
5. Stir fricasse for about 20 minutes.

French cuisine dish for multicooker

Thanks to the addition of dry vermouth to the dish, fricassee in the slow cooker will turn out expressive with a bright flavor accent.

To execute the recipe, take:

• 600 g filet;
• 400 g of mushrooms;
• 150 g of green peas;
• 100 ml cream;
• as much dry vermouth;
• 2 onions;
• ½ head of garlic;
• greenery;
• some olive and butter;
• salt, flour and herbs of Provence.

Stages of creating exquisite food:

1. In the “Frying” mode, meat pieces prepared from chicken fillet are fried on a mixture of oils until golden brown.
2. Then the meat is crushed with flour, salt, spices and fried for another 2 to 3 minutes.
3. Onion cubes, garlic slices and herbs are sent to the bowl.
4. The slow cooker is installed on the "Extinguishing" program with a timer of 1 hour.
5. The contents of the bowl are filled with cream, vermouth and a small amount of water.
6. After 40 minutes, mushroom plates are added to the fricasa.
7. 10 minutes before the end of the program, peas are added.
8. After the beep, the dish is ready.

With sour cream dressing

Quickly and tasty 500 g of poultry meat can be prepared using:

• 300 g of sour cream;
• ½ head of garlic;
• favorite spices;
• salt and oil for frying.

Preparation Method:

1. The meat is cut into pieces, which are salted and fried almost until cooked.
2. Chicken is poured with sour cream, slightly diluted with water, and seasoned.
3. Fricasse stewed for 5 minutes and served at the table.

So, chicken fricassee, originally prepared in the countryside, has rightfully earned a place on the imperial table of Napoleon. Due to its exquisite taste, which is easy to verify using one of the presented recipes, this dish remains popular to this day.