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Chicken Fricassee with Vegetables

A balanced chicken-and-vegetable dinner — quick and wholesome! Chicken fricassee with vegetables is a fast way to put an elegant supper on the table. Meat and vegetables together make a complete meal that you can round out with a side if you like. The mild, savory chicken pairs perfectly with white rice, spaghetti, or mashed potatoes. A vibrant dish made from everyday ingredients!

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Chicken fricassee with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 13 g
Fats 48 % 16 g
Carbohydrates 12 % 4 g
216 kcal
GI: 67 / 0 / 33
  • Let's make this famous French dish — it's not hard at all.
  • Rinse the chicken pieces under running water and pat them dry with a towel. Season with salt and ground pepper, rubbing the spices into the meat a little to bring out the flavor. Heat a little vegetable oil in a skillet and add the chicken. If you're leaving the skin on, lay the pieces skin-side down so it turns golden rather than steamed in the finished dish. Sear over high heat for a few minutes, until browned. Scatter in the chopped onion, stir, and cook for 30 seconds, then add the pressed or finely minced garlic. Cook with the aromatics for 4–5 minutes, stirring constantly. Sprinkle the flour over the chicken, trying to distribute it evenly, and stir so every piece is coated on all sides. Add the vermouth, chicken broth, thyme, and bay leaf. Cover and simmer over medium heat for about 20 minutes. While the chicken cooks, prep the vegetables. Bring a small amount of water to a boil in two saucepans and cut the leek and carrots into thin strips. Blanch the carrots in one pan for 1 minute and the leek in the other for 4 minutes. Drain, then add the vegetables to the chicken and stir in the cream. Cover and simmer over the lowest heat for another 3–4 minutes. Don't cook it any longer — the chicken is fully done after about 30 minutes, and more heat will just cause the vegetables to fall apart into mush. Plate a piece of chicken on a wide dish, add white rice, spaghetti, or potatoes as a side, and spoon the delicate creamy vegetable sauce over the top. Enjoy, and happy cooking!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Category II chicken - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Onion - 41  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
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  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
  • Leek - 33  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Vermouth - 120  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken broth - 19  kcal/100g

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