Composition / ingredients
Step-by-step cooking
Step 1:
How to make a classic chicken fricassee? Prepare the products. It is better to cook it from chicken breast fillet, but in general other parts will do. I take 20% cream, but you can take less fat or use sour cream. From spices I take salt and ground black pepper. But you can supplement the dish with nutmeg or other favorite spices with a not pronounced taste.
Step 2:
Rinse the chicken breast under running water and dry it. Cut it into strips (not very long), put it on a plate and sprinkle with flour. Roll each piece evenly in flour.
Step 3:
Heat the frying pan over medium heat, pour a little oil and fry the onion cut into half rings. Fry it for a few minutes until transparent.
Step 4:
Add the chicken fillet in flour to the onion in the pan. Fry the meat, stirring constantly, for a few minutes, so that each piece is slightly browned.
Step 5:
Pour cream to the chicken fillet, add salt, pepper, spices to taste. Stir and simmer on low heat under the lid for fifteen minutes. The sauce should thicken, not be liquid.
Step 6:
Serve the finished chicken fricassee hot. It is recommended to garnish rice with it. But the fricassee goes well with pasta, too. Enjoy your meal!
Fricassee (Fr. fricassée — "all sorts of things", from the verb Fr. fricasser, "fry, stew") is a stew of white meat in white sauce. A dish of French cuisine. It is usually prepared from tender meat: veal, chicken or rabbit meat. There is also a fricassee made of pigeon meat, lamb and pork. Boiled rice is often served as a side dish to the fricassee.
For a classic fricassee, the meat is cut into small pieces, lightly fried in oil, sprinkled with flour and stewed in meat or chicken broth. The resulting liquid is then mixed with cream and egg yolk and seasoned with pepper and lemon juice. Mushrooms, green peas, asparagus and capers are also added to the fricassee.
Cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- 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
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
