I propose to cook an exquisite fine French dish - fricassee. You can cook it from different types of meat, but I want to tell you how to make it from chicken.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In French cuisine, there are many delicious, yet simple-to-serve dishes that have now become a classic restaurant menu. In addition, any culinary specialist can easily prepare such delicious dishes at home. I want to dedicate this article to one of the great dishes with the beautiful name "fricassee", which means "all sorts of things." The very word "fricassee" comes from the French verb fricasser - "to stew, fry." From this we can conclude that fricassee is essentially a stew (sauté, roast) with gravy, which was originally prepared from white meat. Today this concept is much broader and in the culinary world there is a whole series of this dish. It is made from rabbit, lamb, veal, chicken, etc.
But no matter what kind of meat fricassee is prepared from, the main thing here is to observe the cooking technology. First, the main product (meat, poultry) is cut into small pieces of any arbitrary shape. They are lightly sprinkled with flour and fried, then stewed in a saucepan in a white sauce and seasoned with spices. The meat always turns out to be airy, light and tasty, with a rather pleasant aftertaste.
In principle, this dish is inexpensive to prepare. The main thing that you need is time, since haute cuisine does not tolerate fuss, which is the main secret of its sophistication. Therefore, stock up on time, in a good mood and let's get down to cooking.
- Caloric content per 100 g - 141 kcal.
- Servings - 4
- Cooking time - 50 minutes
Ingredients:
- Any chicken parts of the carcass - 1 kg
- Onions - 1 pc.
- Wheat flour - 2 tablespoons
- Cream - 100 g
- Soy sauce - 2 tablespoons
- Vegetable oil - for frying
- Ground nutmeg - 1 tsp
- Ginger powder - 1 tsp
- Garlic - 1 clove
- Salt - 1 tsp (taste)
- Ground black pepper - 1/3 tsp (taste)
Cooking French fricassee
1. Wash the chicken carcass or its individual parts under running water and dry well with a paper towel. After that, lightly dust each piece with flour on both sides. Any parts of the chicken for this dish can be used - breasts, thighs, wings, drumsticks.
2. Heat a cast-iron or non-stick frying pan with vegetable oil. It is advisable to use a saucepan for preparing this dish, in which you can fry and stew at the same time. For example, cast iron or modern with a thick bottom and walls will do. When the oil is well heated and starts to smoke a little, send the chicken to fry. Cook it over high heat, stirring occasionally, until it is covered with a light golden crust.
3. Meanwhile, peel and chop the onions.
4. When the meat is half cooked, add the onion to it.
5. Continue grilling food until caramel color is formed.
6. In the meantime, prepare the sauce. Put all the ingredients in a deep bowl: soy sauce, cream, ginger powder, ground nutmeg, black pepper and garlic squeezed through a press.
7. Stir the sauce well.
8. Pour the sauce into the pan for the grilled meat and onions.
9. Close the saucepan with a lid, bring to a boil over high heat, reduce the temperature and simmer the dish over low heat for half an hour.
10. 5-7 minutes before cooking, season the chicken to taste with salt. You can serve fricassee on your own with a vegetable salad, or in a company with a potato side dish, porridge, crumbly rice, spaghetti.
See also the video recipe on how to cook chicken fricassee.
