How to properly cook chicken fricassee. Chicken fricassee with mushrooms. Features of preparing a classic recipe

Calories: Not specified
Cooking time: Not indicated

Despite the intricate name, fricassee is a very simple and quick dish to prepare. This is tender meat stewed in sauce. It is prepared not only from chicken; young veal, rabbit meat, and turkey are also suitable. Chicken fricassee according to the classic recipe is usually made with the addition of various ingredients - sweet peppers, onions, mushrooms, celery, green peas, olives, spices. But to get acquainted with this dish, we will choose the simplest option, laconic, not requiring special culinary skills - we will prepare fricassee from white chicken meat in a creamy sauce. Very fast and very tasty. If you like the recipe - and most likely you will - then next time you can add champignons or vegetables to the fillet, and season the sauce with spices. Or take chicken pieces rather than fillet - it will also turn out delicious, but it will take a little more time.

For fricassee we will need the following products:

- Chicken fillet – 250-300 g;
- flour for breading – 2 tbsp. l;
- low-fat cream (10-15% – 150-200 ml;
- salt - to taste;
- vegetable oil – 2 tbsp. l;
- black and red pepper – 1/3 tsp each.

How to cook with photos step by step

Wash the chicken fillet and trim off the membranes. Dry with a paper towel and cut into thin strips (as for).

Add salt and season with black and red pepper. You can also use other spices for fricassee: nutmeg (add 1-2 pinches), basil, oregano, thyme. Rub the spices and salt into the chicken meat and leave for a few minutes.

Pour sifted wheat flour into a deep bowl. In small portions, roll the fillet pieces in flour breading so that the flour covers them on all sides.

It is also better to fry the fillet in small portions so that the pieces do not stick together. Heat vegetable oil, add breaded meat.

Stirring, fry over low heat until the fillet is covered with a light crust. Transfer to a plate with a slotted spoon and fry the next portion.

When all the fillets are fried, heat it in a frying pan and pour in the cream. Immediately add salt and increase heat slightly. Bring the cream to a boil, reduce heat to low, and cook, stirring for 2-3 minutes until the sauce thickens.

Any side dish goes well with chicken breast fricassee: boiled potatoes, fluffy rice (it can be cooked without salt), buckwheat, stewed vegetables, vegetable stew and much more. Since fricassee cooks quickly, if there is no ready-made side dish, you need to start cooking it earlier than the chicken. Or make a light salad of fresh vegetables and serve it as a side dish.

Some tips:
- In addition to spices and seasonings, you can add a couple of drops of Tabasco hot sauce or mustard with grains to the sauce.
- Fricassee from different types of meat (with chicken and pork, chicken and rabbit, chicken and veal) you need to start cooking with meat that requires longer cooking. For example, in a chicken + pork recipe, the pork is fried first, and when it's done, chicken pieces are added.
- In many recipes, vegetables for fricassee are stewed separately in vegetable oil, then added to the finished meat and heated together until the sauce thickens. Or lay stewed vegetables on top of chicken meat.
- The consistency of fricassee can vary from very thick to liquid, reminiscent of soup. You need to adjust the thickness with flour and cream - if you need a thick sauce, add more flour, if liquid, add less and increase the amount of cream.

Fricassee - what is it? Few housewives know the answer to this question. To correct this situation, we decided to devote this article to this topic. From it you will learn about what fricassee is. The recipe for this dish will also be described a little further.

General information about the French dish

Fricassee - what kind of dish is this? Translated from French, the term fricassée means “all sorts of things.” It is a stew made with meat in white sauce. As a rule, it is made from chicken, veal or rabbit. Chefs also often prepare fricassee from lamb, pigeon meat and pork. Boiled rice, vegetables or pasta are served as a side dish for this dish.

Thus, fricassee is a tasty and very filling dish. For its classic preparation, the meat is cut into small pieces, and then lightly fried in butter, sprinkled with wheat flour and stewed in chicken or meat broth.

In addition, champignons, asparagus, green peas and capers are often added to fricassee. This makes the dish more flavorful and high in calories.

Chicken fricassee: a classic cooking recipe

Chicken fricassee is a very popular French dish. You can prepare it in different ways. We decided to tell you how to make such a lunch using fresh mushrooms and various spices.

So what ingredients do we need to make the famous chicken fricassee? This dish requires the use of the following products:

chicken fillet - about 700 g;
fresh champignons - 400 g;
fresh onion - 1 pc.;
heavy cream - 200 g;
flour - 2 large spoons;
garlic cloves - 2 pcs.;
drinking water - 1 glass;
iodized salt, ground pepper, various spices - use according to your taste.

Processing components

Where should you start preparing chicken fricassee? The classic recipe for such a dish requires first processing all the products, and only then starting to stew them.

The chicken fillet is thoroughly washed, dried with paper towels, and then cut into small pieces. Do exactly the same with fresh champignons.

As for onions, they are peeled and then chopped into half rings.

Heat treatment of the dish

What can’t you cook fricassee without? Of course, without the most tender meat. We decided to use fresh chicken fillet. To cook it, you need to thoroughly heat the frying pan, and then grease it with oil and lay out the entire meat product.

As soon as excess juice comes out of the fillet, add spices and seasonings to taste, and also add onion cut into half rings. In this composition, the ingredients are fried until they acquire a golden color. In this case, the products should be stirred periodically with a spoon so that they do not burn.

After the meat becomes soft, fresh mushrooms are added to it. After mixing the ingredients, they continue to fry for some time.

After 5-8 minutes, when the champignons acquire a golden hue, they are poured with cream and simmered under a closed lid for about ¼ hour. At this time, they begin to prepare the fill. Snow-white flour is diluted in water and mixed thoroughly until smooth. Next, fresh garlic, crushed in a press, is added to them.

The resulting mass is poured into the chicken and stirred vigorously. As soon as the broth thickens, remove the meat product from the stove and leave under the lid for ¼ hour.

Serve to the table

Now you have an idea of how chicken fricassee is prepared. What it is? This is a very tasty and aromatic dish. You can serve it to the table with a piece of bread or some side dish. Mashed potatoes or boiled pasta are ideal for this.

Making a delicious meat stew from veal

Now you know how to make chicken fricassee. The classic way to prepare such a French dish was presented above. However, some chefs prefer to make it using veal. This product helps to obtain a more satisfying and high-calorie dish, which can be served even for a festive feast.

What ingredients do you need to prepare to make a delicious fricassee? A classic veal recipe requires the use of the following components:

butter - 100 g;
fresh veal - 800 g;
red onion - 2 pcs.;
juicy fresh carrots - 1 pc.;
celery - several stalks;
snow-white flour - about 50 g;
medium chicken eggs - 2 pcs.;
fresh fat milk - 300 g;
fresh lemon - 1/2 fruit;
salt, parsley, pepper, various seasonings - add to your taste.

Preparing the components

We told you above about what you can’t cook fricassee without. We decided to use fresh veal as a meat product in this recipe. Before frying it in a frying pan, this ingredient should be thoroughly washed, all unnecessary veins cut off, then dried with paper towels and cut into medium-sized cubes.

As for vegetables, they should also be carefully processed. Carrots, celery and onions are washed, peeled and chopped into small pieces.

Heat treatment process

How should you cook fricassee? The recipe for this dish requires the use of a deep saucepan. It is placed on the stove, and then butter and veal are added. After frying the meat product a little, add half a glass of water, salt, pepper and add various spices. After this, the ingredients are covered with a lid and cooked for about half an hour. Then carrots, celery and onions are placed on top of them one by one.

In this composition, the fricassee is stewed for about another 15 minutes. In the meantime, start preparing the sauce. To prepare it, beat the egg yolks until fluffy, and then add chopped herbs.

Final stage

As soon as the meat and vegetables are completely cooked, add egg sauce and wheat flour to them. By mixing all the ingredients, you get a fairly thick stew. Bring it to a boil, cook for about 3 minutes, and then remove from heat and keep under a tight-fitting lid for about 20 minutes.

How to present fricassee for dinner?

After the meat dish has been infused under the lid, it is immediately presented to family members. The stew is laid out on plates and served to the table along with a piece of white bread.

If desired, you can separately prepare a side dish for such a dish (for example, porridge, mashed potatoes or stewed vegetables).

The taste of veal fricassee is unsurpassed. In addition, the egg sauce added to this dish makes it especially tender and juicy. This lunch will be an excellent alternative to regular goulash.

Making rabbit fricassee with white wine

As you can see, there is nothing easier than making fricassee yourself. This dish (you can see a photo of lunch in this article) can be made using completely different ingredients. By the way, many housewives do not even realize that the goulash they are used to has such an exotic name as fricassee.

We described above how to make the mentioned dish from chicken and veal meat. However, there is another way to prepare it. It involves the use of rabbit meat. Using this product, you will get a light dietary dish that can be eaten as a full meal or with any side dish.

So, to make fricassee from rabbit meat we need:

high fat cream - 150 ml;
rabbit meat - 400 g;
cold drinking water - 500 ml;
egg, or rather, egg yolk - 1 pc.;
peppercorns - about 8 pcs.;
bay leaves - 3 pcs.;
juicy carrots - 2 pcs.;
onion - 1 pc.;
fresh butter - 2 large spoons;
snow-white flour - three large spoons;
fresh lemon juice - one large spoon;
fresh peas (canned) - use to taste;
semi-sweet white wine - ½ glass.

Ingredient Processing

To prepare rabbit fricassee, the meat product is thoroughly washed and boiled in 500 ml of water with the addition of bay leaf, pepper, salt, onions and carrots.

After the rabbit meat becomes soft, it is removed and the broth is filtered. After cooling the meat, chop it finely and begin preparing the sauce.

Making the sauce for fricassee

To prepare a thick and aromatic dressing, butter is melted in a frying pan, and then white flour is added to it. As soon as the last component acquires a golden color, pour white semi-sweet wine into the saucepan and wait until it boils. After this, heavy cream and freshly squeezed lemon juice are added to the sauce. Spices and seasonings are also added to it to taste.

Finally, pour beaten egg yolk into the resulting homogeneous mass in a thin stream. It is stirred intensively so that it does not curl.

After the creamy wine sauce is ready, add green peas (fresh or canned), boiled rabbit and carrots cut into slices. Also, the previously strained broth that remains from the meat product is poured into the stewpan.

After tasting the dish, add additional spices (if necessary). In this form, rabbit meat fricassee is stewed until the broth thickens. After this, remove the container with the meat product from the heat and leave under a tight-fitting lid for ¼ hour.

Serving a French dish to the family table

After preparing a thick and rich fricassee, it is laid out on plates and served for lunch along with a slice of bread. You can also serve this dish with boiled rice or make a side dish of pasta.

Let's sum it up

Three different ways to make the famous French dish called fricassee were presented to your attention. However, it should be noted that these are far from the only recipes for this lunch. After all, chefs often make it from pork, lamb and even pigeon meat.

Chicken fricassee with mushrooms– a classic French dish, which is prepared mainly from chicken fillet in a cream-based sauce. Translated from French, the word "fricassee" is translated as all sorts of things. In addition to chicken, fricassee can also be prepared from rabbit, young veal, turkey fillet, pigeons, pheasants, and partridges.

An integral part of fricassee is a cream sauce, which is prepared on the basis of cream, eggs and flour. In addition to the meat and creamy sauce, mushrooms – champignons, porcini mushrooms, and morels – are added to the fricassee for additional flavor. In addition to them, capers, broccoli, young peas, asparagus, green beans, onions, carrots, and wine are used.

It is worth noting that in French cuisine there is no single correct fricassee recipe. In one or another restaurant or cafe it is prepared differently. Dishes differ both in quality composition and in appearance.

As mentioned above, fricassee is most often prepared from chicken - it can be either chicken breast or chicken drumsticks. Therefore, the recipe for chicken fricassee in creamy sauce is a classic recipe for this dish.

These can be either fresh oyster mushrooms or boiled morels, chanterelles, porcini mushrooms, boletuses, and so on. To say it's delicious is an understatement. Chicken fricassee with mushrooms or is an excellent dish for a romantic dinner in the French style. In addition, from the simple ingredients that make up the dish, you can prepare a very tasty hot meat dish, several times cheaper than in a cafe or restaurant.

Now let's move on to the recipe and see how it's prepared Chicken fricassee with mushrooms – step-by-step recipe with photos.

Ingredients:

Chicken breast - 1 pc.,
Cream 30% fat - 1 glass,
Champignons - 200 gr.,
Garlic - 1 clove,
Eggs - 1 pc.,
Wheat flour - 1 tbsp. spoon,
Salt - to taste
Spices: ground black pepper, paprika, dried basil and thyme, nutmeg.
Onions - 1 pc.,
Half a lemon
Butter - 50 gr.,

Chicken fricassee with mushrooms - recipe

Wash and dry the chicken breast. Cut it into thin slices.

Chop the onion into small cubes.

Cut the washed champignons lengthwise into thin slices.

Prepare the cream sauce. Pour the cream into a small bowl. Beat in the egg.

Add salt. Mix cream and egg.

Add wheat flour.

Stir the creamy sauce.

Melt butter in a frying pan. Add a clove of garlic crushed with a knife to the pan along with the oil. Once the butter is completely melted, remove the garlic from the pan. Place chicken fillet pieces. Add chopped onion.

Stirring occasionally, fry the chicken and mushrooms in butter for 5 minutes. When the chicken fillet turns white, add the chopped champignons.

Mix the chicken and mushrooms with a spatula. Simmer it for about 5 more minutes. During stewing, the champignons will give a lot of juice, which will saturate the chicken and make it even more tasty.

After this, pour the cream sauce into the fricassee.

Chicken fricassee with mushrooms. Photo

This dish is one of the hot French dishes, which is prepared from white meat and may remind many of an ordinary stew. We present a classic chicken fricassee recipe that will tell you how to cook a classic chicken fricassee with vegetables or mushrooms quickly and tasty. The dish is prepared very simply, and most importantly, in a short time. Every housewife probably has all the necessary ingredients. Chicken or turkey fillet is usually used as the main ingredient; vegetables or mushrooms are also often added and, of course, the famous white sauce is made, which is made from cream. Today we will tell you a slightly simplified version of preparing chicken fricassee, but it is also quite tasty and is as close as possible to the classic recipe.

So, to prepare chicken fricassee according to the classic recipe, you will need the following products:

Chicken fillet - 350 gr.;
Cream - 100 ml.;
Garlic (to taste);
Butter - 20 gr.;
Fresh mushrooms (champignons) - 200 gr.;
Flour - 1 tbsp. l.;
Water - 150 ml;
Pepper

First you need to cut the chicken into strips. To make it more tender, you can marinate it in sauce in advance. The sauce is prepared by mixing cream and grated garlic. But we will go a slightly different way, without marinating the chicken. Fry the chicken in melted butter.

When the meat turns white, add the chopped mushrooms and continue frying. All moisture should evaporate, then you can salt and pepper the mushrooms and meat, add sifted flour and finely chopped garlic.

Almost immediately add ½ portion of milk cream and pour in 150 ml. water. The chicken and mushrooms should be completely covered with the resulting liquid. Simmer the fricassee for fifteen minutes with the lid closed and over low heat.

Pour in the remaining cream and continue to simmer the chicken fricassee under a tightly closed lid for another 5 minutes. If necessary, you can add a little more salt and pepper.

Tender mashed potatoes or rice are perfect as a side dish. On the table, chicken fricassee prepared according to the classic recipe is served on a large flat plate, with chicken and mushrooms placed in the center, and a side dish around it. The dish turns out very tender, tasty and juicy. Bon appetit!

Recipe 2: Chicken fricassee in creamy sauce

chicken breast 500 grams;
flour 2 tbsp. l. with a small slide;
a glass of chicken broth;
cream 10% 500 ml;
3 cloves of garlic;
3 eggs;
sour cream 1 glass;
champignons 250 grams;
1 sweet pepper;
1 onion;
vegetable oil;
50 gr. butter;
salt.

I start by processing the chicken. Basically, all I need is a chicken breast, which should be washed with cold water and dried with a napkin.

Then I cut the fillet into pieces a couple of centimeters thick.

Then I prepare the vegetables, namely, I cut the onions into half rings. Bulgarian pepper quartered.

I also wash the mushrooms with water and randomly chop them into medium-sized pieces.

I start frying the chicken in vegetable oil. The heating temperature of the stove is slightly above average.

At the same time, heat the butter.

I pour flour into it.

Stirring vigorously, lightly fry it over medium heat. I reduce the heat, pour in the cream and, without ceasing to stir, cook the creamy sauce.

You should end up with a fairly thick and snow-white gravy, like in the photo/

Meanwhile, the chicken breast is already fried.

I put the delicious pieces in an equally attractive sauce.

I add chicken broth. If there is no broth, you can easily replace it with plain water.

I fry the onion in vegetable oil.

Add mushrooms to it and continue frying for 5 minutes.

Then I add green bell pepper to the mushrooms with onions. Cover the pan with a lid, reduce the heat, and bring the dish to readiness.

About five minutes before the end, add salt and season the mushrooms with sour cream.

Back to the creamed chicken. I'm taking a sample. The fillet has already become tender and juicy. The last step remains to be taken. This is how I got to the climax of the recipe step by step.

I separate the egg whites from the yolks. Be sure to wash your eggs before breaking the shell! I stir the yolks with a fork.

I turn off the burner. I squeeze garlic into the fragrant, creamy chicken through a press.

Pour in the yolks, salt and mix.

Cover with a lid and leave the dish to warm up for another 5 minutes.

A leaf of lettuce on top of the treat would be very welcome. Well, that's all, friends, please come to the table!

Recipe 3: chicken fricassee with mushrooms (step-by-step photos)

Fricassee belongs to haute French cuisine, although it does not contain any rare and refined ingredients. Essentially it is poultry stewed in white wine and cream, with mushrooms and vegetables. In general, “fricassee” translates as “all sorts of things” - well, that’s how it is - the list of products is quite large. The poultry meat turns out incredibly tender and aromatic, so this dish is quite suitable for a holiday table, although it can also be prepared for a regular family dinner.

700 g chicken
5-6 champignons
3 tbsp. l. frying oils
3 tbsp. l. mukim
1 tsp. salt
0.5 tsp. ground black pepper
1 onion
1 small carrot
150 ml cream
2 yolks
1 pinch nutmeg

Take any parts of the chicken - these could be drumsticks, thighs, breast parts or chicken fillets. All excess must be trimmed (fat, skin, bones, cartilage). Wash the chicken and pat dry.

Pour flour (2 tbsp) into a saucer, first spread the chicken with salt and pepper, then roll in flour. Heat a couple of tablespoons of frying oil in a frying pan and place the chicken pieces tightly together.

Fry the chicken over medium heat until golden brown (7 minutes). Then turn the pieces over to the other side and fry for another 5-7 minutes. Then remove the chicken from the pan.

Wash the mushrooms and cut into slices, peel and wash the carrots, cut into circles, and remove the husk from the onion and cut into halves of rings.

Add a little oil to the frying pan (1 tbsp) and sauté the vegetables and mushrooms until soft (5 minutes) over low heat.

In a bowl, mix low-fat cream, chicken yolks and a spoonful of flour. You can add a pinch of ground nutmeg. Stir with a whisk or fork so that no lumps of flour remain.

Pour the cream into the pan with the vegetables.

After a couple of minutes, the creamy sauce will thicken - place the chicken pieces into the frying pan and simmer under a closed lid over very low heat for about 20 minutes.

Chicken fricassee with mushrooms in cream sauce is ready. Serve hot with any side dish.

Recipe 4, step by step: chicken fricassee with vegetables

Very tender and tasty, practically a dietary dish, prepared very quickly!

chicken breast without skin 4 pcs
onion 1.5 pcs
green bell pepper 2 pcs
tomato 2 pcs
vegetable oil 2 tbsp. l.
sour cream to taste
You can even replace it with kefir - also very cool!
salt to taste
chicken spices to taste

Wash the chicken and cut into strips.

Heat the oil in a frying pan, add the chicken and fry, stirring constantly for about 7 minutes.

Peel and cut the onion into half rings and add to the chicken.

Wash, peel and cut the pepper into strips and add to the chicken.

Wash and cut the tomatoes into half rings (I had large ones and cut them into strips).

Vegetables with chicken will give a lot of juice, as soon as it starts to boil, add all the spices and sour cream, wait for it to boil, cover with a lid and simmer over medium heat for about 10 minutes.

Serve with any side dish. Have fun!

Recipe 5: Chicken fricassee with bell pepper

Original chicken fricassee with bell peppers is an excellent option for a holiday table. This dish is quite quick to prepare, so it comes in handy when guests are practically standing on the doorstep. Chicken fricassee can be cooked not only in a frying pan. If you bake a dish in the oven, it will turn out healthier and less calorie. And the cheese crust that covers the chicken meat makes fricassee more tasty and attractive in appearance.

chicken fillet – 1 kg;
onions – 2 pcs.;
vegetable oil – 3 tbsp. l.;
mayonnaise - Art. l.;
cream – 400 ml;
hard cheese – 100 g;
bell pepper – 1 pc.;
salt, pepper, spices.

To help novice cooks, here is a chicken fricassee recipe with photos:

Wash the chicken fillet, dry with paper towels and cut into pieces. Add vegetable oil, salt, pepper and spices to taste.

To stir thoroughly. Leave the meat for 10 minutes.

Prepare a creamy sauce from mayonnaise and cream. You can add ground paprika and spices to taste.

Place the onion, cut into half rings, in a heat-resistant form, then the chicken fillet. Remove seeds from bell peppers and cut into half rings. Place along the outline of the meat, and pour cream sauce over the fillet and vegetables.

Preheat the oven to 180 degrees. Place the pan with the dish in the oven and bake for about an hour.

Take out the oven pan and sprinkle grated hard cheese on top of the meat. Bake for another 15 minutes, increasing the temperature to 200 degrees.

Ready! Now all that remains is to cool the dish slightly and place it on plates.

On a note! You can use any color of bell pepper to make chicken fricassee, but red makes the dish more attractive.

Recipe 6: how to cook chicken fricassee

Fricassee is a famous French dish made from chicken, veal, partridge or rabbit. And, of course, it must have a sauce - as you know, French cuisine is simply unthinkable without sauces. This dish is prepared with a classic white sauce made from cream, egg yolk, broth, wheat flour and butter. But most likely fricassee would not have become so popular if it were not for its simplified variations and photo recipes. One of them is chicken fricassee with vegetables. Instead of white sauce, fried pieces of chicken and vegetables are doused with cream thickened with flour. This fricassee recipe is super easy to make! Basically, you just need to fry the chicken with vegetables and pour cream on it. 15 minutes - and you're done! Garnish – anything, from pasta to buckwheat, choose what you like. Great recipe for a quick, everyday dinner.

chicken fillet – 1 piece (300-350 g);
carrots – 1 small;
onion – 1 piece;
vegetable oil – 2 tbsp. spoons;
cream 10-15% - 200 ml;
salt - to taste;
black pepper – a third of a teaspoon (to taste);
paprika – 0.5 teaspoon (optional);
flour – 1 tbsp. spoon;
chicken broth or water – 100 ml (if necessary).

Cut the chicken fillet into small pieces. According to the classical technology, the meat for fricassee is cut very finely, into cubes of approximately 1.5 x 1.5 cm, but since we are cooking “based on”, deviations are allowed. Salt the chopped meat and season with pepper. If you are preparing it as a dietary recipe, then omit the pepper.

Grate half a medium carrot or one small carrot on a coarse grater. Or cut into thin strips. Chop the onion into cubes.

Heat the oil, heat it up. Add the onions and immediately turn the heat down to low. Simmer the onion until soft, without frying it. Stir constantly so that the edges do not dry out.

Add carrots and stir immediately. Simmer the vegetables over low heat until soft.

Add chicken fillet, mix with oil and vegetables. Increase heat to medium. Fry the chicken pieces, but not too much, do not fry the meat. As soon as brown spots appear and the fillet turns lighter, turn the heat to low. Simmer the chicken until cooked, 8-10 minutes.

While the fillet is stewing, mix the flour, two types of pepper and salt. You will need to thicken the cream with this flour mixture before pouring it into the chicken.

Pour 2-3 tbsp into the flour mixture. spoons of cream or cold water, mix, grind all the lumps. You should get a homogeneous thick paste. Gradually add cream and stir.

When the chicken is ready, pour the cream and flour into the pan, stir and simmer for another two to three minutes. If the sauce has thickened too much, dilute with water or add a little chicken broth. Add the liquid in parts, stirring the sauce after each portion. Taste for salt and pepper, adjust and turn off.

As a side dish you can boil pasta, slice potatoes or make mashed potatoes, cook buckwheat, rice. But whatever side dish you choose, you need to cook it at the same time as the fricassee so that you don’t have to reheat the chicken. Bon appetit!

Recipe 7: chicken fricassee with apples (step by step)

Main course

Chicken (any parts) - 1 piece
Cider (dry) - 300 ml
Sour cream - 3 tbsp. l.
Spices (salt, pepper) - to taste
Butter - 30 g

Apple (red) - 3 pcs.
Brown sugar - 2 tbsp. l.

Cut the chicken into pieces (you can use any parts). fry in butter until crusty, then drain off the fat, add salt and pepper.

Pour in the cider and simmer for 30 minutes.

Add sour cream.

Simmer for another 10 minutes.

Check for spices and add them if necessary.

Remove the middle from the apples and cut into 6 pieces.

Heat a non-stick frying pan, add the apples and sprinkle them with sugar.

Over low heat, stirring occasionally, caramelize the apples. Serve fricassee with apples.

The dish is ready!

Everything fits together perfectly. Bon appetit!

Recipe 8: Chicken photo with sour cream

Fricassee is an ancient dish originally from France. Literally translated, it means a creamy stew made with chicken and white sauce to taste. In fricassee, vegetables, mushrooms, chopped potatoes and herbs are added. The taste of this dish is very delicate - chicken and mushrooms are imbued with the aromas and flavors of sour cream and butter, thyme and basil add aroma and an unusual spicy taste to the dish. All components of the dish combine perfectly and create a fragrant tandem of mushrooms, chicken, onions, peppers and sour cream sauce. This dish is light and goes well with potatoes. Wild mushrooms in this dish are much more aromatic and give fricassee a special piquant taste... Try different combinations of fricassee and find your favorite version of this French stew.

Chicken fillet - 350 gr.
Mushrooms - 200 gr.
Onion - 1 pc.
Bell pepper - 2 pcs.
Sour cream - 100 gr.
Butter - 50 gr.
Thyme - 3 pcs.
Oregano - ½ tsp.
Salt - 1 tsp.
Pepper - 5 gr.

Prepare ingredients for fricassee. Wash chicken breast, peppers and mushrooms. If you use frozen boiled wild mushrooms, you can fry them immediately. If the mushrooms are raw, you need to boil them until tender. But there is no need to boil the champignons.

Cut the washed chicken fillet into large slices or dice.

Melt a piece of butter in a hot deep frying pan.

Place chicken pieces in a frying pan and fry until golden brown.

Add thyme sprigs, oregano and basil to the chicken breast.

Cut wild mushrooms into large slices.

Chop the onion into half rings.

I use pre-boiled wild mushrooms - porcini and butter mushrooms, in which case it is worth sending the mushrooms to fry immediately with the chicken fillet. Simmer the mushrooms with the chicken until the excess moisture from the mushrooms has evaporated.

Chop the pepper into cubes and add to the dish to simmer. Pepper can be added as desired; it is an optional component of the dish. You can also replace bell peppers with carrots.

Pour sour cream or heavy cream over the dish. Add 100 ml. water and simmer the dish in sour cream for about 10 minutes. If there is too much sauce or you use liquid cream, add a tablespoon of flour to the dish, which will thicken the sauce.

Serve fricassee with potato porridge, baked potatoes or vegetable side dish. Bon appetit!

Recipe 9: Chicken fricassee in tomato sauce

Chicken fillet half a kilo
One red onion
Sour cream 0.050 kilograms
Tomato sauce a couple of spoons

Cut the chicken fillet into small cubes and fry for several minutes in a frying pan with butter until a crust appears. Then add the onion, cut into half rings (you can use regular white one) and fry until tender.

Then add sour cream and tomato sauce to the finished chicken, dilute with water, and simmer for fifteen minutes until cooked.

As a side dish you can use vegetable stew, boiled and fried potatoes, fresh vegetables, steamed vegetables, crumbly porridge, fresh herbs. The dish can be prepared in the microwave in a shorter time with the addition of bell pepper and tomato sauce. Also, chicken fricassee will have a completely different taste if you fry the diced chicken breast in the oven with a little chopped lard before braising. The chicken should be browned. After that, it is mixed with the rest of the ingredients and the sauce is prepared. The thickness of the sauce depends on the amount of flour, that is, the more flour, the thicker the sauce, but do not overdo it, and remember, the flour must be fried without oil before adding to the sauce.

Poultry is present on the table almost every day in the cuisines of various nationalities, not excluding the French tradition with the original meat stew in creamy sauce. The classic chicken fricassee recipe, which has its roots in France, can be easily varied at the chef’s discretion due to the excellent compatibility of the taste of poultry with other products.

A tasty and easy to prepare French dish. An overseas dish is prepared from white meat chicken or turkey with the addition of vegetables, as well as dairy cream, which is used to prepare a dressing with spicy, delicate notes. In the French tradition, the dish is served on its own, but if desired, you can prepare your favorite side dish for chicken fricassee. The word “fricassee” is translated as “mixture”.

Classic chicken fricassee recipe

Before preparing fricassee, you need to prepare:

300 g chicken fillet;
200 ml cream;
15 g butter;
the same amount of flour;
a little salt, pepper and nutmeg.

Cooking method:

The fillet is washed and cut into cubes.
The pieces are placed in a frying pan with oil, where they are fried with salt, flour and pepper.
After 3 minutes, the slightly browned pieces are poured with cream.
When the fricassee boils, close the pan.
Simmer over low heat for about 15 minutes until the meat has a tender texture.

With added mushrooms

Chicken fricassee with mushrooms can be prepared by every housewife who likes the combination of white meat and champignons.

To bring the recipe to life you will need:

fillet – ½ kg;
champignons – 300 g;
sweet red pepper – 100 g;
cream – 300 ml;
sour cream – 3 times less;
garlic – 2 cloves;
herbs, salt, spices and vegetable oil.

The process involves the following steps:

Small pieces are prepared from washed and dried chicken, which are salted, peppered and mixed with chopped garlic, chopped herbs, and sour cream.
The meat is marinated for about 1 hour.
Mushrooms are cut into slices, and peppers into cubes.
The peppers are first fried in a frying pan, followed by meat and mushrooms after 5 minutes.
After 10 minutes, pour the contents of the pan with cream and simmer for 15 minutes until the dressing thickens.

Cooking with bell pepper

Below is an original recipe for fricassee with the addition of dry wine, which gives the dish a special aroma and exquisite taste.

Prepared from:

500 g fillet;
2 onions;
2 pieces of bell pepper;
tomato;
heads of garlic;
greenery;
⅔ glass of dry white wine;

Stages of preparing the dish:

The vegetables are chopped and placed in a heated frying pan at intervals of 3 minutes in the following sequence: onion, pepper, tomato.
After 5 minutes, sliced white meat, salt and spices are added to the vegetables.
When the bird is lightly browned over high heat, add wine to the pan.
Simmer the fricassee for 15 minutes until done.

In creamy sauce

Offal lovers should try making fricassee from:

400 g fillet;
200 g chicken hearts;
the same amount of liver;
2 onions;
carrots;
bell pepper;
heads of garlic;
½ lemon;
200 ml cream;
sunflower oil, salt and spices.

The following steps are performed during preparation:

Onion cubes, chopped garlic, strips of pepper and carrot shavings are sautéed in a deep frying pan for about 5 minutes.
The meat is cut into small strips, which are laid out with the vegetables.
Well-washed offal is also sent there.
The contents are fried for 10 minutes and sprinkled with lemon juice, then seasoned with cream, salt and seasoning.
Fricassee is stewed under a closed lid for about half an hour until cooked.

Chicken fricassee with vegetables

To prepare chicken fricassee with vegetables, you need to purchase:

700 g fillet;
2 onions;
2 bell peppers;
tomato;
150 ml kefir;
sunflower oil, salt and spices.

The dish is prepared according to the following scheme:

The chicken is cut into strips, salted, seasoned and fried over high heat for 5 minutes.
Chopped onions are added to the meat.
After 4 minutes, add pepper strips and tomato cubes to the pan.
After the liquid from the stew has boiled, the dish is poured with kefir and, if desired, added salt and seasoning.
The fricassee is stewed for about 20 minutes.

French cuisine dish for a slow cooker

Thanks to the addition of dry vermouth to the dish, fricassee in a slow cooker will turn out expressive with a bright flavor accent.

To complete the recipe you need:

600 g fillet;
400 g mushrooms;
150 g green peas;
100 ml cream;
the same amount of dry vermouth;
2 onions;
½ head of garlic;
greenery;
a little olive oil and butter;
salt, flour and Provençal herbs.

Stages of creating a delicious dish:

In the “Frying” mode, meat pieces prepared from chicken fillet are fried in a mixture of oils until golden brown.
Next, the meat is crushed with flour, salt, spices and fried for another 2 - 3 minutes.
Onion cubes, garlic slices and herbs are placed in the bowl.
The multicooker is set to the “Stewing” program with a timer of 1 hour.
The contents of the bowl are filled with cream, vermouth and a small amount of water.
After 40 minutes, mushroom slices are added to the fricassee.
10 minutes before the end of the program, add peas.
After the beep, the dish is ready.