Chicken fillet fricassee - a variation on the theme of Makheev chili ketchup

Ingredients

How to choose the right ingredients

Since the classic recipe for chicken fricassee in creamy sauce uses white poultry meat, the best choice for preparing the dish would be chicken fillet (breast) , but you can also use chicken quarters. If you have olive oil , just a couple of teaspoons will give your dish a special piquant and light taste.

Chicken fricassee - a classic recipe from Shevmarket

Chicken fricassee is a French dish that was originally prepared by peasants. But one day the cook accidentally served fricassee to Napoleon’s table and the emperor liked it so much that he ordered it to be included in his menu. Over time, this classic chicken fricassee recipe spread throughout Europe.

Features of preparing a classic recipe

Classic fricassee is made from white meat in a delicate, creamy white sauce.

White meat cooks quickly, and the end result is a tasty and delicious dish that will appeal not only to adults, but also to children. Fricassee differs from regular stew in the way it is fried and stewed. Meat for fricassee is not fried to a crisp; it remains white.

The benefits of chicken fricassee

Chicken fricassee is also quite a healthy dish, because a quarter of white meat consists of easily digestible protein with various amino acids, and there is practically no fat or carbohydrates in it.

Saturating the body with the necessary amount of protein promotes rapid recovery of the body during periods of mental and nervous stress.

White chicken meat contains B vitamins, ascorbic and nicotinic acid, vitamin A, D, E.

Eating chicken breast dishes provides the body with microelements such as calcium, phosphorus, magnesium, iron, and zinc. Due to its potassium content, its use is indicated for people suffering from cardiovascular diseases, because potassium plays a significant role in the prevention of myocardial infarction and stroke.

Chicken breast will also be useful for people with gastritis and gastric ulcers, because its consumption reduces the acidity of gastric juice, which has a beneficial effect on the course of the disease.

Pregnant women will also benefit from regular consumption of white chicken meat, because the folic acid it contains ensures the growth rate and development of the unborn child. Fricassee can be served as a separate dish or in combination with a side dish of cereals or vegetables.

You will need:

• Chicken fillet - 600 g;
• Chicken meat on the bone for making broth - 500 g;
• Cream, fat content of at least 20% - 200 ml.;
• Butter - 50 g;
• Eggs - 2 pcs.;
• Lemon - 1 pc.;
• Nutmeg - 1 tsp;
• Flour - 2 tbsp;
• Salt and ground black pepper - to taste.

Preparation:

1. Cook chicken broth. Pour cold water over the meat on the bone and cook for 40 minutes after boiling, constantly removing any foam that forms using a slotted spoon. Strain through a sieve or cheesecloth.
2. Wash the chicken fillet, remove films and dried blood.
   Cut into long small sticks, about the thickness of your index finger and 3 cm long. Place the butter in a frying pan, place it in a hot oven and wait until the butter melts. Over high heat, fry the chicken on all sides for several minutes.

   The meat should turn white - this will seal in all the juices of the meat and make it juicy.

3. Wash and cut the lemon in half and squeeze the lemon juice directly into a tablespoon. Pour it over the chicken meat. Salt, add nutmeg, pepper and flour. Stir.
4. Pour in half the cream and chicken broth until the meat is almost completely covered with liquid.
   It is important to know that cream often curdles when exposed to high temperatures, which can negatively affect the taste and aesthetics of the dish. To avoid this, reduce the heat to low as soon as the sauce begins to boil. Simmer for 15 minutes over low heat, covered. The sauce should thicken.
5. Separate the yolks from the whites - you will only need the yolks for the sauce.
   Whisk the remaining cream with the egg yolks. Pour into the pan and bring to a boil. Simmer for a few more minutes under the lid.

Serve chicken fricassee on a plate with a side dish such as boiled rice, buckwheat or mashed potatoes. Garnish with parsley leaves or any other finely chopped herbs. Bon appetit.

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Source: https://www.chefmarket.ru/blog/frikase-iz-kuricy-klassicheskij-recept/

Chicken fricassee recipe

1. the chicken meat, washed under running water and cut into small pieces, in a frying pan with melted butter.
2. Lightly fry the meat until white, now add lemon juice . To do this, cut the lemon into two halves and simply squeeze the juice from them into the chicken or use a lemon squeezer. The next step is to add sliced ​​mushrooms .
   Did you know? I like sautéed mushrooms, so I add them before adding water to the pan. If you prefer stewed, unfried mushrooms, add them after adding liquid.
3. Over high heat, quickly fry the mushrooms and meat , stirring vigorously.
4. When the liquid from the mushrooms decreases, add salt, pepper, a little nutmeg and other spices, as well as flour , and mix vigorously. Now add water or broth and simmer under a closed lid over low heat.
5. While the mushrooms and chicken are stewing, let's start preparing the sauce .
6. Separate the yolks from the whites , then add the yolks to the container with the cream, beat with a whisk or fork.
   Did you know? At this stage, you can add finely chopped herbs to the cream to taste. Or add it just before serving, thereby decorating the dish.
7. the cream with yolks and herbs thoroughly, pour it into the chicken with mushrooms and turn up the heat.
8. As soon as the sauce boils, reduce the heat to low and simmer for about 5 minutes under the lid. Serve the finished hot fricassee with a side dish. Bon appetit!

Chicken fricassee with mushrooms in cream sauce

Number of servings – 6.

Cooking time – 1 hour 30 minutes.

The combination of mushrooms and white chicken meat has long been recognized by culinary experts as one of the best. And if you serve them in a creamy sauce, you will get a tender and tasty dish that will delight all your guests without exception. But why use words if you can verify everything from your own experience? It’s enough to stock up on the necessary products and you can start taking action.

Ingredients

To prepare chicken fricassee with mushrooms and cream sauce, you will need the following ingredients:

• chicken fillet – 1 kg;
• onions – 2 pcs.;
• butter – 50 g;
• mushrooms – 200 g;
• carrots – 150 g;
• garlic – 10 g;
• cream – 150 ml;
• dry white wine – 75 ml;
• water – 75 ml;
• flour – 15 g;
• salt, pepper, spices.

On a note! To prepare chicken fricassee with creamy sauce, you can use any mushrooms. But, due to their greater availability, champignons are most often used.

Cooking method

To prepare chicken fricassee with mushrooms and cream sauce follow this recipe:

1. Cut the chicken fillet into slices. Roll in flour.

2. Cut the onion into half rings and fry for 1 minute in a frying pan with the addition of butter.

3. Then add the fillet to the onion and fry until golden brown.

4. Place grated carrots in a frying pan. Then pour in the chopped mushrooms and garlic, passed through a press. Pour wine mixed with water in equal proportions. Salt, pepper, add spices. Simmer for about 40 minutes until the chicken fillet is tender. 5 minutes before readiness add cream.

Chicken fricassee with mushrooms and cream sauce is ready. The dish goes perfectly with boiled rice.

On a note! Dry wine and cream can always be replaced with lemon juice and sour cream. But after adding it, you should not simmer the meat for a long time, since the sour cream may curdle.

Recipe 6: how to cook chicken fricassee

Fricassee is a famous French dish made from chicken, veal, partridge or rabbit. And, of course, it must have a sauce - as you know, French cuisine is simply unthinkable without sauces. This dish is prepared with a classic white sauce made from cream, egg yolk, broth, wheat flour and butter. But most likely fricassee would not have become so popular if it were not for its simplified variations and photo recipes. One of them is chicken fricassee with vegetables. Instead of white sauce, fried pieces of chicken and vegetables are doused with cream thickened with flour. This fricassee recipe is super easy to make! Basically, you just need to fry the chicken with vegetables and pour cream on it. 15 minutes - and you're done! Garnish – anything, from pasta to buckwheat, choose what you like. Great recipe for a quick, everyday dinner.

• chicken fillet – 1 piece (300-350 g);
• carrots – 1 small;
• onion – 1 piece;
• vegetable oil – 2 tbsp. spoons;
• cream 10-15% - 200 ml;
• salt - to taste;
• black pepper – a third of a teaspoon (to taste);
• paprika – 0.5 teaspoon (optional);
• flour – 1 tbsp. spoon;
• chicken broth or water – 100 ml (if necessary).

Cut the chicken fillet into small pieces. According to the classical technology, the meat for fricassee is cut very finely, into cubes of approximately 1.5 x 1.5 cm, but since we are cooking “based on”, deviations are allowed. Salt the chopped meat and season with pepper. If you are preparing it as a dietary recipe, then omit the pepper.

Grate half a medium carrot or one small carrot on a coarse grater. Or cut into thin strips. Chop the onion into cubes.

Heat the oil, heat it up. Add the onion and immediately turn the heat down to low. Simmer the onion until soft, without frying it. Stir constantly so that the edges do not dry out.

Add carrots and stir immediately. Simmer the vegetables over low heat until soft.

Add chicken fillet, mix with oil and vegetables. Increase heat to medium. Fry the chicken pieces, but not too much, do not fry the meat. As soon as brown spots appear and the fillet turns lighter, turn the heat to low. Simmer the chicken until cooked, 8-10 minutes.

While the fillet is stewing, mix the flour, two types of pepper and salt. You will need to thicken the cream with this flour mixture before pouring it into the chicken.

Pour 2-3 tbsp into the flour mixture. spoons of cream or cold water, mix, grind all the lumps. You should get a homogeneous thick paste. Gradually add cream and stir.

When the chicken is ready, pour the cream and flour into the pan, stir and simmer for another two to three minutes. If the sauce has thickened too much, dilute with water or add a little chicken broth. Add the liquid in parts, stirring the sauce after each portion. Taste for salt and pepper, adjust and turn off.

As a side dish you can boil pasta, slice potatoes or make mashed potatoes, cook buckwheat, rice. But whatever side dish you choose, you need to cook it at the same time as the fricassee so that you don’t have to reheat the chicken. Bon appetit!

Chicken fricassee with mushrooms: step-by-step recipe with sweet peppers and champignons

This dish, thanks to its delicate taste, will decorate not only an ordinary lunch, but also a festive feast.

Ingredients:

· 2 - 3 chicken breasts (about 500 g);

· 300 g of fresh champignons;

· 1 large bell pepper;

· 2-3 cloves of garlic (more if you like it spicy);

· 2 tbsp. spoons of odorless vegetable oil;

· 100 g heavy cream or creme fraiche;

· and 200 g of cream with a fat content of no more than 20%;

fresh parsley - a bunch or a little less;

· as well as black pepper powder and salt.

Cooking method:

1. First, you need to prepare the meat for frying. Cut the breasts into small cubes, place them in a deep container and sprinkle with spices. Add finely chopped greens there and mix everything thoroughly.

2. Season the meat with creme fraiche and place in a cool place for a couple of hours.

3. When the chicken fillet is infused, take care of the vegetables. Chop the champignons into thin slices and the bell pepper into small cubes.

4. Fry the pepper in oil until it turns golden (this will take about 5 minutes).

5. After this, place the mushrooms and meat in the pan along with the dressing. Stir and fry over medium heat for 10 - 15 minutes. It is necessary that the champignons are fried and become soft.

6. After this, pour low-fat cream over everything, cover with a lid and simmer over low heat for 10 minutes.

↑ Chicken fricassee with lemon and rosemary

French cuisine is very popular all over the world. So Spanish chefs could not resist the temptation not only to try fricassee, but also to slightly improve its recipe. Thanks to their experiments, an original method of preparing a dish was born, the luxurious aroma of which will drive any gourmet crazy. A delicious combination of tender meat and cream, interwoven with a pleasant scent of lemon and white wine, completed with a piquant note of rosemary and garlic. Fricassee in Spanish is a reflection of the passionate nature of the people of this wonderful country.

Ingredients:

• young chicken – 1 kg;
• wheat flour – 1 tbsp;
• fresh rosemary – 5 sprigs;
• garlic – 2 cloves;
• heavy cream – 75 ml;
• egg yolk – 1 pc.;
• butter – 75 g;
• semi-sweet white wine – 150 ml;
• lemon – 0.5 pcs.;
• ground black pepper – 1 tsp;
• ground red pepper – 0.5 tsp;
• chicken broth – 150 ml;
• bay leaf – 1 pc.;
• salt - to taste.

Preparation:

Cut up the chicken. For fricassee you will need everything except the wings and the bone part (back), they can be used to prepare the broth that will be needed to create the dish. Rinse the chicken pieces thoroughly and then dry them with a paper towel. Using a kitchen hatchet, chop the meat pieces into smaller pieces (about 5 cm).

In a small bowl, combine salt, red and black pepper. Mix the spices thoroughly. Roll each piece of chicken in the mixture on all sides.

Melt the butter in a frying pan and add the fragrant meat parts into it. Fry over high heat, stirring constantly, until golden brown (3-4 minutes). Sprinkle the hot meat with wheat flour and, continuing to stir, cook for a few more minutes. Pour broth and white wine into the pan. Peel the garlic and then rinse. Rinse the rosemary as well. Add whole garlic cloves, bay leaves and green sprigs to the pan with the remaining ingredients.

Cover the dish with a lid and reduce the heat to low. Simmer the fricassee for 30 minutes.

While the dish is cooking, make the cream sauce. Squeeze all the juice from half a lemon. Combine the cream with the chicken yolk, pour in the citrus liquid and mix well.

Start vigorously stirring the almost finished contents of the pan, while simultaneously pouring in the creamy sauce (in a thin stream). Achieve uniform mixing of the two liquid components.

Cover the pan again with a lid and continue to simmer its contents for another 10 minutes. Remove the bay leaf, garlic cloves and rosemary from the fricassee. Turn off the heat and let the dish sit for 10-15 minutes.

Serve this delicious fricassee as a side dish or on its own.