Originality is your hobby? Fricassee of chicken - another reason for pride

Dishes from chicken are relevant for any celebrations and everyday rations. Chicken meat is the most dietary, which means that in summer it becomes even more urgent, it is necessary to restore the supply of vitality and vitality with nutrients, but it is easier for the body and our well-being when the food is delicious and tender. Here is a dish and there is a fricassee of chicken.

France has always been famous for aristocratic sophistication and refinement of tastes. This manifested itself in the legislation of fashion, French perfume compositions and cosmetic lines, and, of course, in the masterpieces of cooking. All sorts of things or fricassees from chicken, this is also an impromptu of the restless French. This dish means preliminary frying of chicken or lamb meat to a delicious golden crust and after that it must be stewed in cream. But this, we will say, the classic of the genre, which has undergone many changes and spawned no less delicious dishes from other types of meat.

To cook fricassees from chicken, we need a chicken carcass. It is important to be able to choose the right meat, so as not to spoil the dish, but to make it only tastier and juicier. Choose a carcass of a mid-fat chicken, the meat should be pale yellow or with a pinkish hue of color. There should be no stains, traces of stripping, carcass deformation and damage to the integrity of the skin. Chicken meat should not have foreign odors and not be covered with mucus. Preference should be given to chilled meat. Frozen carcass must be thawed in the refrigerator at a temperature of 5-7 ° C, avoiding sudden temperature changes and without additional stimulation by hot carriers. This will lead to excessive loss of moisture from meat, deformation of muscle fibers, loss of appearance and deterioration of taste. We wash chicken under cold water, we give time to water the glass, and the remainder of moisture is soaked with a napkin. Cut the carcass into portions. You can prepare a dish and from the chest, from this fricassee of chicken fillet will only taste better. And the cooking time will be significantly reduced, which is very important for the mistress, who has every minute on her account.

Fricassee from chicken, the recipe of which we are considering, presupposes the presence of the following ingredients: chicken carcass -1.6-2kg, salt, pepper for 5grams, garlic-several teeth, chicken broth-100 grams, cream fat (15-18%) - 250 ml, champignons -300 grams, onions 100-120 grams, tomatoes-150 grams, sweet peppers - 1 piece, 50 grams of vegetable or butter. Chicken pieces are rubbed with a mixture of salt, chopped garlic and black pepper. Leave to marinate for 20-25 minutes on the table. Heat the frying pan with thick walls (preferably cast iron) over medium heat and add 50 grams of vegetable oil. If you drop a drop of water, the oil gives a splash. In such preheated oil we spread the cut pieces of chicken and fry from both sides 3 - 5 minutes to a crust of golden color. Add chicken broth or instant cooking - 100 grams and on moderate heat, with the lid closed, stew for 10-12 minutes. Onions are washed underwater and cut into small cubes. Add to the chicken and stew for 3 to 5 minutes. Champignons are cleaned from the upper film and cut into medium-thick plates like Bulgarian peppers and tomatoes. You can also use canned champignons. Add the vegetable mass to the pan and simmer for 5 minutes, gradually adding fat cream. Cover the pan with a lid and bring the fricassee from the chicken to the ready. If the cream and broth was a lot and they did not boil, then to give them a more dense consistency, you can add a spoon of fried flour or starch. Turn off the fire and let it rain for another 4-8 minutes. We put the portioned pieces on a serving dish and sprinkle with herbs. On a garnish to the fricassee from a chicken the boiled rice or vegetable assortment will perfectly approach. White wine on this occasion will be appropriate. Bon Appetit!