Chicken fricassee recipe
Chicken Fricassee recipe
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|2||chicken breast fillets, skin off, cut into 2cm cubes|
|celeriac, a small piece, diced|
|1 stick(s)||leek, sliced|
|300 ml||chicken stock|
|3 tbsp||white wine|
|2 tbsp||whipping cream|
|100 g||fresh button mushrooms|
|salt and pepper|
|1 strip(s)||lemon peel|
|1 tsp||red pepper berries|
|1 tbsp||chives, chopped|
|1 small||bay leaf|
In a saucepan, heat oil and sauté the vegetables until soft. Season the chicken breast cubes with salt and dust with cornflour. Add to the vegetables and cook over medium heat until whitish all around. Do not allow to brown. Deglaze with white wine and chicken stock. Add bay leaf, garlic and lemon peel, cover and cook over low heat for about 10 minutes. Remove the bay leaf, garlic and lemon peel.
Clean and quarter the mushrooms. Add together with the red pepper berries and the cream into the saucepan and cook for another 2-3 minutes. Check seasoning and adjust if necessary.
Serve sprinkled with chives, together with rice.
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Chicken fricassee recipe
Recipe type: xarchivex
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