Old-fashioned chicken fricassee
An old-fashioned chicken fricassee is a flavorful and comforting stew. The chicken is browned then slow cooked in a fragrant broth, creating a creamy sauce. The addition of mushrooms, glazed pearl onions and cream gives this dish a rich texture…
Ingrédients pour 4 parts
- 100 g. butter
- 1 g. sea salt
- 60 g. flour
- 100 g. onions
- 1 g. black pepper
- 0.5 lemon
- 30 ml. cream
- 100 ml. chicken broth
- 300 g. champignon de paris
- 1 bouquet garni
- 1200.2 g. free range chicken
Ustensiles
- cooking pot
- whisk
Préparation
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Prepare all ingredients.
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Blanch the pearl onions.
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Slice and cook the mushrooms. Place them in a saucepan with 10 cl of water, the juice of half a lemon, a pinch of salt and 20 g of butter. Cook for about 10 minutes.
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Cook the chicken pieces. Set them aside in a warm place.
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Pour the crème fraîche into the sauce while whisking and reduce for 6 to 8 minutes. Adjust the seasoning.
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Add the blanched pearl onions and mushrooms to the sauce.
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Mix well.
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Pour the hot sauce over the hot chicken pieces. Gently mix everything together. Keep warm until serving time.