The chicken fricasse is cooked with whiter creamy sauce, mushrooms, and chicken breasts.
Ingredients:
Directions:
You start with seasoning the chicken with salt and pepper.
Melt the butter in a large pan or pot with a cover over medium-high heat.
Image credit: RecipeTin Eats on Youtube
The chicken thighs should be browned first, skin side down in the butter.
Transfer the thighs to a dish or tray from the skillet.
Now cook the drumsticks by searing three sides to ensure enough covering all around.
This will take approximately 2 minutes on each side.
Then add them to the platter with the thighs once theyre done.
Now you move on to making the sauce.
The mushrooms will turn from white to a light golden color, but not a dark golden brown.
After that, add the flour and cook for 1 minute to get rid of the raw flour flavor.
Adding chicken stock and wine is the next step.
Return the chicken to the pot skin side-up.
The chicken should be covered and simmered for ten minutes after it has been added to the sauce.
Then, reduce the heat so that the mixture bubbles continuously but does not boil fast.
Cook for 10 minutes with a lid on.
Remove the lid and continue to boil for another 20 minutes.
The sauce will thicken and become more like gravy in this phase.
After 20 minutes, remove the lid and continue to boil for another 20.
It will be cooked and extremely tender.
Remove the chicken from the sauce and place them on a plate.
Stir in the cream in the sauce, then bring the sauce back to simmer.
Then return the chicken to the sauce as soon as the sauce reaches a simmer again.
After the cream is added, there is no need to boil the sauce.
Now you have your to-die-for chicken fricasse.
Quick and easy and tasty as well.
Reminds you of France maybe.
One tip, perhaps play some good old Serg Gainsburg while eating?
And dont forget to garnish your plate of chicken fricasse with some parsley.
