Chicken fricassee |French style chicken curry |chiken fricassee recipe in tamil | சிக்கன் பிரிக்காஸ்ஸே | பிரெஞ்சு சிக்கன் கிரேவி
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Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Julia Child in Mastering the Art of French Cooking describes it as “halfway between a sauté and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning. In a fricassee, cut-up meat is first sauteed (but not browned), then liquid is added and it is simmered to finish cooking. Cookbook author James Peterson notes that some modernized versions of the recipe call for the meat to be thoroughly browned before braising, but the classical version requires that both meat and vegetables remain with no caramelization.
By the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest version of the medieval French cookbook Le Viandier, circa 1300. In 1490, it is first referred to specifically as “friquassee” in the print edition of Le Viandier.
Fricassee of chicken is commonly found, both in modern recipes and antique ones, but virtually all kinds of meat, poultry, fish, and even vegetables alone, can be found in fricassee dishes.
Chicken fricassee was one of Abraham Lincoln’s favorite dishes.
In the Spanish Caribbean, one of the more popular dishes is fricasé de pollo (chicken fricassee). It was brought to the islands by settlers from the south of France and Spain. Unlike a typical French fricassee, it has a tomato-based sauce usually with red wine.
INGREDIENTS
• Chicken (with skin & bones)= 250 gms
• Mushrooms = 100 gms
• Butter = 50 gms(divide it into 4 equal portions)
• Salt = as required
• Fresh cream = 50 gms
• Onion = (chopped)2 nos
• Maida = 10 gms
• Lemon = 1 nos
• Garlic = (chopped) 3 cloves
• Coriander = a hand ful
• Pepper powder = 10 gms
METHOD
• Take a bowl,, add garlic and squeeze half of the lemon,,,,grate the skin other half of the lemon and add little salt and coriander leaves,,,mix well.
• Now add the chicken in the mixture and give a massage let the chicken fully coat with the mixture .
• Heat the 1st portion butter on the pan and add the coated chicken and sauté it till chicken cooks(do not sauté till brown).add the excess mixture.
• Transfer a chicken in to the separate vessel.
• Now add the 2nd butter in another pan and allow it to melts,,,once it melts add chopped onions allow onions to become transparent and soft.(don’t cook till it becomes dark colour).
• Once the onion was cooked,,,add 3rd butter and 5 gms maida..and coat it well with sauted oinion.
• Now add the 4th portion butter and add mushrooms ,,.let the mushroom to get shring in to small size..
• Now add required salt and pepper in to our gravy…once the water starts to come out from the mushrooms add already cooked chicken.
• And wash the bowl in which the marination was prepared with 10 gms of water and add the water in to the gravy
• Allow it to boil for just 3 – 4 minutes and add more 5 gms of maida in it.
• Once the maida is coated perfectly eith the gravy and once the gravy starts to get thicken add fresh cream…
• Allow the maida and cream to combine well with the gravy and cook just for 3 minutes,,
• Finish it with little coriander garnishing on the gravy
• Serve hot.. with the sot chapathi or spicy breads.
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