Step by step classic chicken fricassee recipe.

In this article, you will learn how to cook a very tasty chicken fricassee for your home. More details below.

Products for the dish

To begin with, let's remember what this delicious word “fricassee” means? This dish is from white meat that languishes in white tender sauce. IN different recipes different countries You will be able to see additional ingredients in the form of green peas, asparagus and more.

Let's return to the main ingredient of our simple but unforgettable dish - meat. In the classic version, we will use chicken fillet, but some prefer turkey. Thanks to their dietary properties and taste sensations, chicken meat has found its fans among housewives, chefs and nutritionists.

So we will use the following set of products:

• chicken fillet - 300 g
• 100 g of champignons and cream
• 1 tbsp. flour and lemon juice
• nutmeg- 1/2 tsp
• 1 egg yolk
• broth - 150-200 g

Cooking process

1. Take the fillet, rinse, cut in small pieces. Dip the pieces into the pan.
2. Fry over low heat, stirring constantly for a uniform color. Or rather, the meat should just turn white. It will take somewhere 2-3 minutes. After that, sprinkle the chicken with lemon juice.
3. Our next step is mushrooms. Finely cut into plates and send them to fry with chicken, not forgetting to stir.
4. As soon as all the moisture is removed, we sprinkle the mushrooms and fillets with salt, pepper and add flour. Also, for flavor, add nutmeg or other spices of your choice. All this needs to be mixed.
5. Pour in half the cream and cover with broth (water) the future dish so that all the pieces are completely covered. Cover and simmer on the fire for about 15 minutes. During this time, the sauce will thicken a little, and the fillet and chicken will be saturated with spices and spices.
6. We take the remaining cream and combine them with egg yolk until smooth. Then we bring them into an almost finished masterpiece. Bring the sauce to a boil and continue to simmer, covered, for 3-5 minutes.
7. Before turning it off tender dish be sure to taste for salt, if necessary, add your favorite spices.

Even from the most conventional products you can cook a delicious and original dish!

What is fricase?

In French, fricassee means "all sorts of things." Despite the intricate name, the preparation of the dish is simple - the ingredients are fried and then stewed in a creamy sauce. There are dozens of varieties of fricassee in the world: with seafood, with rabbit or chicken fillet, vegetable and even fruit fricassee. The basis is a duet of white meat and creamy sauce, everything else is a variation. For a richer taste, all kinds of vegetables are added, most often mushrooms and asparagus beans.

About the classic chicken fricassee recipe

The classic fricassee recipe today is chicken fricassee with mushrooms in a creamy sauce. To complete the taste, I also added asparagus beans, popular in French recipes(do as you wish). For cooking, you can take any part of the bird, fillet and thigh are especially good. For the sauce, which is perhaps the most important element in classic version chicken fricassee, will definitely need chicken bouillon- it is advisable to cook it in advance by boiling the chicken on the bone. After evaporation, the broth will become even more saturated and concentrated, due to which the sauce will turn out to be very tasty and will favorably set off the taste of white meat.

Ingredients

• chicken fillet 500 g
• champignons 200 g
• asparagus beans 100 g
• vegetable oil 2 tbsp. l.
• butter 20 g
• garlic 1 tooth
• onion 1 PC.
• chicken stock 200 ml
• Bay leaf 1 PC.
• mixture ground peppers 2 chips
• egg yolks 2 pcs.
• cream 200 ml
• French mustard 1 tsp
• salt 0.5 tsp

How to cook chicken fricassee with mushrooms

1. We cut the chicken fillet into slices - rather large slices 3-4 mm thick. If you are using a thigh, you must first remove the skin and bone from it.
2. 
   We heat the pan to red, pour vegetable oil into it and put a slice butter which will give the dish delicious flavor baked milk. For flavoring, lightly fry a clove of garlic in oil, previously crushed with the flat side of a knife. As soon as the garlic becomes soft and gives off its aroma to the oil, remove it from the pan.
3. 
   We spread the chopped fillet in a frying pan with flavored oil and fry it on all sides until golden brown- at maximum heat, without a lid. In this case, the fillet should reach half-cookedness, that is, remain slightly raw inside. In no case should you fry it until tender at this stage, as the tender white meat will dry out!
4. 
   Wash the mushrooms and cut into thin slices. We put them in the same pan where the meat was fried. We do not add any oil or salt (after frying the chicken, there will be a little fat left, it will be enough). Saute mushrooms for strong fire 5-7 minutes - during this time, moisture should evaporate from them, and a confident blush should appear on the surface.
5. 
   Defrost green beans under running water cold water and combine it with fried chicken and mushrooms. If you are using fresh, not frozen, asparagus, you must first blanch it in boiling water for 2-3 minutes, then pour it over ice water. Subsequently, it will reach readiness already in the sauce, it will turn out elastic, slightly crispy, “al dente”.
6. 
   Let's start making the sauce. To do this, peel the onion from the husk and cut into cubes. We pass it on a small amount of vegetable oil.
7. 
   Pour chicken broth to the poached onion, add bay leaf, salt and a mixture of ground peppers. Let the liquid boil for 5 minutes and evaporate a little.
8. 
   Strain the resulting broth through a strainer, leaving only the liquid. Onions and bay leaves will not be present in the fricas itself, they have already given their taste and aroma to the concentrated broth. Pour the filtered liquid back into the pan and return it back to the stove to warm up.
9. 
   Separately, in a small bowl, combine egg yolks, cream (any fat content) and french mustard in grains.
10. 
    Slowly pour the resulting creamy-egg mixture into warm, but not too hot. hot broth. The temperature of the broth should not be very high (up to 80 degrees) so that the yolks do not curdle when boiling.
11. 
    In a well-heated creamy sauce (it should be hot, but not boiling), pour all the previously prepared products: chicken meat, mushrooms and asparagus. Add the amount of salt and pepper to taste. Simmer over low heat until fully prepared ingredients - literally 5-7 minutes. If the fricassee is not fillet, but chicken thigh, then the stewing time should be increased to 15 minutes, while laying the asparagus 5 minutes before the meat is ready so that it does not lose its color and elasticity.

Serve chicken fricassee with mushrooms cream sauce according to the classic recipe in portions, hot, always with sauce. Perfect as a side dish boiled rice. For a contrast of flavors, you can add cranberries and a little cream with balsamic vinegar.

Modern cinema gave its viewers a television series about the expensive restaurant Moscow. French cuisine has always been famous for its delights and savory dishes. “Fedya, “Fricase” when ready,” this phrase was remembered by every viewer of the TV series “Kitchen”. Today we will cook chicken fricassee. The classic recipe for this dish will add to your cookbook.

Secrets of French cuisine

Everyone has already understood that we will talk about the dish french cuisine- fricassee. What it is? If we talk about the origin of this word, then it would be appropriate to recall that in French "fricassee" means to fry or stew. Although this word can be interpreted as all sorts of things.

Fricase is a sauce made from the most tender white meat. For its preparation, professional culinary specialists use chicken, rabbit or beef tenderloin. Fricasse will be real if you cook only the most tender meat. This meat stew is traditionally seasoned with a creamy sauce and served with rice garnish.

Modern housewives have repeatedly made their own adjustments to classic recipe, which is already difficult to determine where the author's and homemade fricassee are. A very easy chicken fricassee. Not everyone likes the classic recipe with vegetables, so many housewives prefer to stew only meat fillet and serve the side dish separately.

Read also:

• Chicken fricassee: what is it

If you still decide to cook a real fricassee, remember a simple truth: vegetables must be either fresh or canned. These ingredients must not be mixed. Once you taste the dish, you will understand why.

Meat stew - you will lick your fingers!

Of course, this recipe is far from true dish French cuisine. But if we consider it in the context of homemade dishes, then such a fricassee can be safely called traditional.

Compound:

• 0.3 kg chicken fillet;
• 0.2 l cream with a fat concentration of 10-20%;
• 1 st. l. sifted flour;
• ½ tsp seasonings and spices;
• salt and pepper mixture to taste.

Cooking:

• To prepare this dish, it is better to take a chilled chicken fillet. The meat should be fresh and tender.
• Rinse the fillet thoroughly with water, dry it with a paper towel.

• Cut into even lengthwise strips chicken breast.

• Now we will perform the same steps, only across. So we got the same meat cubes. No cheating, just sleight of hand.

• Put butter in a frying pan or saucepan.
• Melt it and immediately add the chicken pieces.
• At this stage, the fillet can be seasoned with a mixture of peppers.

• Add flour to the pan, mix thoroughly chicken fillet.

• Turn on the fire to the maximum and fry the meat for literally 2-3 minutes. At the same time, we constantly mix the pieces of chicken fillet.

• Now add salt, your favorite spices and spices to taste.

• Stir in the chicken pieces and bring the sauce to a boil. You will notice the cream thickens as it heats up.

• Stew the fricassee for about 15-20 minutes on a minimum heat in a sealed container.
• Serve with a rice or vegetable side dish.

Bringing culinary fantasies to life

Very tasty, juicy, satisfying and incredibly fragrant chicken fricassee with mushrooms in a creamy sauce is obtained. Soft and tender white meat combined with fried mushrooms just melts in your mouth. Perfection to such culinary masterpiece makes for a delicious creamy sauce.

Compound:

• 1 kg chicken fillet;
• 2 tbsp. l. softened butter;
• 0.5 l of meat broth;
• 1 can of canned asparagus;
• 1 can of pickled mushrooms;
• 4 tbsp. l. sifted high-grade flour;
• 3 art. l. cream;
• ½ can of canned green peas;
• 1 egg;
• taste granulated sugar and salt;
• freshly squeezed lemon juice.

Cooking:

• We thoroughly wash the bird fillet, clean it from the film and put it in a saucepan.
• Fill the breast with water and put on a moderate fire.
• Boil poultry meat until fully cooked, then cool and cut into equivalent cubes.
• Put softened butter in a saucepan.
• As soon as the butter is melted, pour the sifted flour and mix everything.
• Fry the flour for several minutes, constantly stirring the mixture with a spatula.
• As soon as the flour has become golden in color, pour the chicken broth into the saucepan.
• So that lumps do not form from the flour, take a whisk and mix everything thoroughly.
• Separate the yolk from the egg and combine it with cream.
• Beat this mass thoroughly with a whisk or blender.
• Add the egg-butter mixture to the saucepan.
• Add salt and sugar to taste.
• The sauce should become creamy. Too much thick sauce needs to be diluted with broth. And a rare sauce can save an extra serving of sifted flour.
• Drain the marinade from canned green peas, mushrooms and asparagus.
• Add to saucepan canned vegetables and shredded chicken.
• Stew the fricassee for a few minutes in a sealed container.
• You can serve it to the table. lovers savory dishes can sprinkle freshly squeezed lemon juice on top of the fricassee.

Not quite ordinary or quite unusual fricassee

Such a fricasse cannot be called classic dish French cuisine, but it has long won the hearts and stomachs of its lovers.

Compound:

• 0.4 kg chicken breast;
• 0.4 kg of rice;
• 3 pcs. fresh tomatoes;
• 0.4 kg of hard cheese;
• 0.3 kg of fresh mushrooms;
• 1 carrot;
• 1 onion;
• 3 art. l. sifted high-grade flour;
• 250 ml cream;
• salt and spices to taste;
• refined olive oil.

Cooking:

• Rinse the rice thoroughly until the water becomes clear, like a tear.
• Boil it until done.
• We also need to boil the chicken breast, cool it and cut into cubes.
• Peel the onions and carrots, rinse the vegetables thoroughly.
• We chop them in the usual way and send them to the pan. We will saute onions and carrots in refined olive oil.
• In the meantime, rinse the mushrooms and chop them into slices.
• We send the mushrooms to the pan, mix everything and continue to simmer.
• Wash fresh tomatoes, dry and chop into cubes. It is better to give preference to juicy and fleshy varieties.
• Add the tomatoes to the pan and simmer along with the other vegetables.
• We wash the boiled rice and put it in a colander.
• As soon as the glass has excess liquid, add rice and shredded chicken breast to the pan.
• Mix and fry everything for 3-5 minutes.
• We take a baking sheet and grease its bottom with refined olive oil.
• Put the fried mass on a baking sheet and level with a spatula.
• Sprinkle the top of the fricassee with grated cheese.
• Mix cream with flour. Pour the fricassee with this mixture.
• Exactly 30 minutes we cook fricassee in the oven at a temperature mark of 180 °.

World culinary arts provided an opportunity for every housewife to create in her kitchen another masterpiece. By adding your favorite spices, seasonings, fragrant herbs, experimenting with cooking, you can delight your loved ones every day with new recipes for the first, second, hot and cold treats.

That's how it came about great dish with the melodic name "Fricase", created by experienced chefs France.

What is this dish?

In France, preference is given to tender, soft stews and fried foods under fragrant and delicious sauces. The appearance of the recipe meat stew from chicken with a delicate creamy Fricassee sauce, as well as its distribution and popularization, are associated with a magnificent story about Napoleon, who did not like this meat product at all.

One fine day, a new chef, who had no idea about the preferences of the famous emperor, presented Napoleon with a dish in which small pieces chickens were fried in butter, and then stewed in a creamy sauce.

Despite the wrath of the formidable ruler, the frightened cook still managed to convince him to try Fricassee, which Bonaparte not only liked very much, but also became the main dish on the emperor's menu.

Classic recipe

A classic recipe for French dishes with a sonorous beautiful name"Frikase" involves primarily the use of white chicken meat. Many cuisines of the world are increasingly replacing the basis of this meat product for veal, rabbit, turkey and even pork.

However, transfer real taste magnificent, traditional dish only possible when using chicken in combination with mushrooms.

How to cook chicken fricassee with mushrooms? The meat should be cut in such a way that there are no more than ten juicy slices. In a deep frying pan "wok" heat the oil and fry the chicken parts on it until the meat pieces are golden, ruddy.

After using a slotted spoon, remove the meat into a separate container, and in hot pan brown finely chopped onions, coarsely grated carrots for five minutes.

Then add finely chopped mushrooms and minced garlic to the vegetables. After mixing the vegetable mass, it is necessary to lay out the meat slices on top, pour them with wine, water, and add spices.

The dish should be simmered, stirring, for half an hour at the lowest possible heat. At the end of this time, the meat vegetable mass poured with cream with flour previously diluted in them.

With a side dish of rice, the dish can be served in ten minutes by stewing the meat under cream.

Chicken fricassee with vegetables

There is no clear recipe for making the classic Fricassee, which provides for a certain amount of products.

There is only a list of ingredients that must be present in the dish, and, if desired, supplement, decorate hearty treat chicken can be your favorite fragrant and healthy vegetables. To create a magnificent juicy Fricase, which is suitable for any side dish, you need:

• broiler chicken - 1.2 kg;
• onion - 100 g;
• salad pepper (green) - 200 g;
• fresh tomatoes - 200 g;
• vegetable oil - 40 ml;
• sour cream - 100 ml;
• seasoning for chicken and salt - to taste.

You can make a great French dish within fifty minutes, and 100 g of Fricassee will contain 175 kcal with chicken skin or 105 kcal without it.

Rinse the cut chicken, dry it, separate the wings, drumsticks, thighs, neck and breast, cut into three parts. Pour the selected meat parts into the oil heated in a frying pan and, stirring frequently, fry for seven minutes.

Vegetables are peeled, seeds and cut into thin strips. In turn, onions are poured into the meat every five minutes, then peppers and tomatoes. When the juice released from the products begins to boil, you will need to add all the spices.

The mass is mixed, the fire is reduced to a minimum, the Fricase is stewed for 20 minutes, sour cream is poured in and the dish is kept on the stove for another 10 minutes under closed lid.

It can even become a side dish for him homemade noodles and others pasta. Serve with greens, aromatic parsley and basil.

Cooking Notes

When replacing cream with fresh thick sour cream, creating "Frikase" from chicken, it should be introduced into the form of a thickener stew chicken yolks after the start of the boil dairy product. Under sour cream, the dish does not need to be stewed for a long time - it can curl up. There are a few more tips and notes when cooking aromatic meat French "stew":

1. You can add to the dish canned foods, but should not be mixed with fresh vegetables;
2. Instead of wine, water, you can pour in the broth and lemon juice;
3. For "Frikase" it is necessary to choose only meat parts without content a large number fat (without chicken skin);
4. The addition of vegetables can be completely different - it can be publicly available onions, salad pepper, carrots or capers recommended by experienced chefs, green pea and asparagus.

Chicken fricassee can be prepared using a multi-purpose kitchen equipment - a slow cooker. Also, this treat, when created, will save more beneficial vitamins, minerals in the oven.

This dish is one of the hot French dishes, which is prepared from white meat and can remind many of the usual stew. Introducing a classic chicken fricassee recipe that will show you how to cook classic fricassee from chicken fillet with vegetables or mushrooms quickly and tasty. Preparing the dish is very simple, and most importantly for a short time. All necessary ingredients Surely every hostess has one. Chicken or turkey fillet is usually used as the main ingredient, vegetables or mushrooms are also often added and, of course, they make the famous white sauce which is made from cream. Today we will tell you a slightly simplified version of cooking chicken fricassee, but it is also quite tasty and as close as possible to the classic recipe.

So, to prepare chicken fricassee according to the classic recipe, you will need the following products:

Ingredients

• Chicken fillet - 350 gr.;
• Cream - 100 ml;
• garlic (to taste);
• Butter - 20 gr.;
• Fresh mushrooms (champignons) - 200 gr.;
• Flour - 1 tbsp. l.;
• Water - 150 ml;
• Pepper

How to cook chicken fricassee according to the classic recipe with mushrooms

Let's take a look at the classic recipe for chicken fricassee with mushrooms.

Step 1
To begin with, the chicken needs to be cut into strips. To make it more tender, you can marinate it in advance in the sauce. The sauce is prepared by mixing cream and grated garlic. But we will go a little different way, without marinated chicken. Fry chicken in melted butter.

Step 2

When the meat turns white, add the chopped mushrooms and continue to fry. All the moisture should evaporate, then you can salt and pepper the mushrooms and meat, add the sifted flour and finely chopped garlic.

Step 3

Almost immediately add 1/2 portion of milk cream and pour in 150 ml. water. Chicken and mushrooms should be completely covered with the resulting liquid. Simmer the fricassee under a closed lid and over low heat for fifteen minutes.

Step 4

Pour in the remaining cream and continue to simmer the chicken fricassee with the lid tightly closed for another 5 minutes. If needed, you can add a little more salt and pepper.

As a side dish, tender mashed potatoes or fig. Chicken fricassee prepared according to the classic recipe is served on a flat large plate, in the center of which chicken and mushrooms are laid out, and around a side dish. The dish is very tender, tasty and juicy. Bon appetit!

Classic Chicken Fricassee with Vegetables

To cook chicken fricassee with vegetables, take as a basis the classic cooking recipe that we reviewed above. Let's supplement the previously used ingredients with vegetables.