Chicken fricassee
Chicken fricassee is a traditional French recipe that has spread across the world, which—like all traditional recipes—has different versions. What all of them have in common is that they are absolutely delicious.
Ingredients for 4 people:
- 1 chicken, cut into pieces, skinless
- 1/2 onion
- 1 celery stalk
- 1 carrot
- 225 g mushrooms
- 25 g wheat flour
- 140 ml dry sherry
- 800 ml chicken broth
- Fresh parsley
- 4 sprigs of fresh thyme
- 1 bay leaf
- 50 g fresh cream or cooking cream
- 2 teaspoons dried tarragon
- 2 tablespoons lemon juice
- 30 g unsalted butter
- Extra virgin olive oil
- Black pepper
- Salt
- Cooked rice
Preparation:
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Season the chicken with salt and pepper. Place the One Titanium pan on the stovetop, add the butter, and a dash of extra virgin olive oil.
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Brown the chicken on all sides, set aside, and continue with the remaining chicken until browned. Set this aside as well.
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In the same pan, add the finely chopped onion, carrot, and celery. Season lightly with salt and cook for 10 minutes.
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After this time, add the chopped mushrooms, sprinkle a pinch of salt, and cook for 10 minutes. Add the flour and sauté for 5 minutes.
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Pour in the dry sherry or white wine and let it reduce over high heat for 5 minutes. Add the chicken broth and return the chicken to the pan.
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Tie a few sprigs of fresh parsley, a bay leaf, and some fresh thyme sprigs together. Add this bundle to the pan. Stir, cover, and let cook over medium heat for 50 minutes.
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After this time, remove the chicken and the herbs, then add the fresh cream or cooking cream, dried tarragon, and lemon juice. Mix well and cook over high heat for 10 minutes. The sauce will have reduced and thickened.
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Return the chicken to the pan, stir, and let cook for a couple of minutes.
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Serve accompanied by cooked rice.
