Composition / ingredients
Cooking method
Chicken fricassee is best cooked in butter, without replacing it with vegetable oil. In this case, the dish will get a pleasant caramel flavor and a unique aroma.
Chicken thighs are washed with running water and be sure to dry, so there will be no splashes when putting them in the pan.
Melt the butter to a liquid state, but do not let it burn. Spread the chicken thighs skin down, do not move for a few minutes to form a crust. Simmer for 5 minutes, not until ready, just until the top is white and browning the crust. We put the chicken on a separate plate and forget about it for a while.
Onions, carrots and garlic are cleaned, washed and dried. Cut the onion into small cubes. Carrots are also cut into cubes, but here you can not mince, it turns out incredibly tasty. Chop the garlic as small as possible. The celery stalks are washed, dried and cut into half rings about 4 mm thick. We send all the vegetables to the frying pan in which the chicken was cooked. Stir and simmer for 3 minutes until they become soft.
It is better to use white mushrooms, they are very tasty and fragrant. But, if it is not the season or there is no way to get them, we replace them with champignons. We wash them, dry them and cut them into small pieces. Fry the entire contents of the pan for another 5 minutes, then add paprika. After a minute, pour in the wine, mix well with a spatula to scrape off the bottom of what could stick. Reduce the heat and simmer with wine for about 7 minutes, until reduced in volume and thickening. The density of the sauce is changed with the help of wheat flour fried in a dry pan (add to the sauce).
Add bay leaf, cream and broth to the mixture in the pan, mix until smooth. Spread the pieces of chicken, baked crust up. Add the cabbage, season with salt and ground pepper, cover with a lid and simmer the fricassee for about 25 minutes until the chicken is completely ready.
When the meat has reached readiness, turn off the fire, sprinkle with finely chopped parsley, thyme and serve to the table. It is best combined with a side dish of wide noodles.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- White wine - 78 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Chicken broth - 19 kcal/100g
- Celery stalk - 12 kcal/100g
- Chicken thighs - 185 kcal/100g
