#easyrecipes #recipes #cookingtime
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family-style meal that’s easy enough for midweek, it’s a bit like a white sauce version of Coq au Vin – except it’s so much faster to make!
CHICKEN
5 chicken thighs , skin-on and bone-in (~300g/8oz each, Note 1)
1 tsp salt (cooking / kosher salt)
1/2 tsp black pepper
4 tbsp / 60g unsalted butter
STEW INGREDIENTS
300g / 10oz white mushrooms , halved if small, or cut in 4 to 6 if large
2 medium brown onions , sliced 0.6cm (1/2in) wide
2 garlic cloves , finely minced
1 bay leaf , fresh (sub dried)
3 thyme sprigs (or 1/2 tsp dried thyme)
3 tbsp flour , plain / all-purpose
1/2 cup white wine , preferably chardonnay (Note 2)
3 cups chicken stock , low sodium (preferably homemade!)
1/4 tsp salt (cooking / kosher salt)
1/4 tsp black pepper
2 tbsp parsley , chopped
2/3 cup thickened/heavy cream
Toyuq
5 toyuq budu, dərisi və sümükləri (hər biri ~300q/8oz, Qeyd 1)
1 çay qaşığı duz (bişirmə / kosher duzu)
1/2 çay qaşığı qara bibər
4 xörək qaşığı / 60 q duzsuz kərə yağı
GÖHRƏ TƏRKİBİ
300 q / 10 unsiya ağ göbələk, kiçikdirsə yarıya bölünür və ya böyükdürsə 4-6 hissəyə kəsilir
2 orta qəhvəyi soğan, 0,6 sm (1/2 düym) enində dilimlənmişdir
2 diş sarımsaq, incə doğranmışdır
1 dəfnə yarpağı, təzə (qurudulmuş)
3 kəklikotu budağı (və ya 1/2 tsp qurudulmuş kəklikotu)
3 xörək qaşığı un, adi / hərtərəfli
1/2 fincan ağ şərab, tercihen chardonnay (Qeyd 2)
3 stəkan toyuq suyu, aşağı natrium (tercihen evdə!)
1/4 tsp duz (bişirmə / kosher duzu)
1/4 tsp qara bibər
2 xörək qaşığı cəfəri, doğranmış
Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won’t go deep golden brown.
Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (“fond”) into the sauce.
Return chicken to sauce: Return chicken back into the sauce with the skin side up.
Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it’s bubbling constantly but not rapidly (see video) – medium-low on my stove. Cover with lid and simmer 10 minutes.
Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.
2/3 fincan qalınlaşdırılmış/ağır krem