Chicken dishes are relevant for any occasion and in the daily diet. Chicken meat is the most dietary, which means that in summer it becomes even more relevant, the supply of vitality and vitality needs to be restored with nutrients, but it is easier for the body and our well-being, when the food is tasty and tender. This dish is chicken fricassee.
France has always been famous for aristocratic sophistication and sophistication of tastes. This was manifested in the legislation of fashion, French perfumery compositions and cosmetic lines, and, of course, in the masterpieces of culinary. Any stuff or chicken fricassee is also an impromptu of the restless French. This dish involves the preliminary frying of chicken or lamb meat to a delicious golden crust and after that it must be stewed in cream. But this, we will say, is a classic of the genre, which has undergone many changes and spawned equally tasty dishes from other types of meat.
To make chicken fricassee, we need a chicken carcass. It is important to be able to choose the right meat so that the dish is not spoiled, but only tastier and juicier. You need to choose a carcass of medium-fat chicken, the meat should be pale yellow or with a pinkish tint. There should be no spots, traces of stripping, deformation of the carcass and damage to the integrity of the skin. Chicken meat should not have foreign smells and should not be covered with mucus. Preference should be given to chilled meat. Frozen carcass must be thawed in the refrigerator at a temperature of 5-7 ° C, avoiding sudden changes in temperature and without additional stimulation by hot carriers. This will lead to excessive loss of moisture from the meat, deformation of muscle fibers, loss of appearance and deterioration in taste. We wash the chicken under cold water, give time to glass the water, and wet the remaining moisture with a napkin. Cut the carcass into portions. You can also cook a dish from breasts, this chicken fricassee will only taste better. And the cooking time will be significantly reduced, which is very important for the hostess, who every minute counts.
Chicken fricassee, the recipe of which we are considering, assumes the presence of the following ingredients: chicken carcass -1.6-2 kg, table salt, pepper 5 grams, garlic - a few cloves, chicken broth 100 grams, cream fat (from 15-18%) - 250 ml, champignons -300 grams, onions 100-120 grams, tomatoes-150 grams, sweet peppers - 1 piece, 50 grams of vegetable or butter. Rub pieces of chicken with a mixture of salt, minced garlic and black pepper. Leave to marinate for 20-25 minutes on the table. We heat the pan with thick walls (preferably cast iron) over medium heat and add 50 grams of vegetable oil. If you drop a drop of water, the oil gives a spray. In such heated oil we spread the chopped pieces of chicken and fry on both sides for 3-5 minutes until golden brown. Add chicken stock or instant cooking - 100 grams and simmer for 10-12 minutes under a closed lid. Wash the onion under water and cut into small cubes. Add to the chicken and simmer another 3-5 minutes. Mushrooms are cleaned from the top film and cut into medium-thick plates, like bell pepper and tomatoes. You can use canned mushrooms. Add the vegetable mass to the pan and simmer for 5 minutes, gradually adding fat cream. We cover the pan and bring the chicken fricassee to full readiness. If there was a lot of cream and broth and they were not boiled, then to give them a thicker consistency, you can add a spoonful of fried flour or starch. Turn off the fire and let it sweat for another 4-8 minutes. We spread the portioned pieces on a serving dish and sprinkle with herbs. Boiled rice or assorted vegetables are perfect for garnish with chicken fricassee. White wine on this occasion would be appropriate. Enjoy your meal!