The mysteriously appealing word fricassee is translated from French as "all sorts of things." And they call it a meat stew in a white sauce, cooked in a special way. This rather simple peasant dish migrated to the imperial table during Napoleon's time. The legend says that the new cook did not know anything about the Emperor's dislike of the chicken and served a fragrant fricassee, which caused the righteous wrath of the monarch. The cook could pay for his warm place, but Bonaparte still tried the bird, hated from childhood, and changed his anger to mercy. Since then, the fricassee has been ranked high in French cuisine, which, however, does not prevent you from preparing it at home, for dinner.
Fricassee of chicken with champignons
Ingredients:
- chicken fillet - 800 g;
- carrots - 2 pieces;
- celery (root) - 1 piece;
- champignons fresh - 250 g;
- Butter - 3 tbsp. spoons;
- egg yolks - 2 pieces;
- cream (fat content not less than 30%) - 1/2 st;
- flour - 1 tbsp. a spoon;
- parsley - 1 bunch;
- salt, black pepper freshly ground - to taste.
Preparation
Chicken breast is washed, dipped with a paper towel and cut into small pieces across the fibers. We pile the meat in flour and spread it on the frying pan heated with butter. Add the crumbled carrots and celery. We watch that the chicken does not roast, but languishes. Meat should remain white.
When the chicken becomes soft, the roots are caught in a noise, and the broth that is formed during the quenching is drained. In the frying pan add chopped champignons. Solim, pepper. Cover the lid and hold for 20 minutes on the smallest fire.
Mix the yolks with cream and broth. Intensively stirring, warm this sauce in a water bath. Important! We make sure that the mass does not boil, and the yolks do not curl up. A hot creamy-egg mixture is poured into the chicken with mushrooms. We still hold 5 minutes on fire, but we do not let it boil. As a result, we get very tender meat, which can not be called fried, boiled or stewed. Ready dish can be sprinkled with chopped parsley.
Preparation of classic chicken fricassee with mushrooms
Ingredients:
- chicken - 1 piece;
- asparagus - 200 g;
- champignons - 100 g;
- flour - 2 tbsp. spoons;
- white dry wine - 1/4;
- butter - 100 g;
- lemon juice - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
We cook the whole chicken and let it cool down. Remove the peel, divide the carcass into pieces. Cook in salted water asparagus, until soft. We throw it in a colander and let it drain. Champignons are cleaned and cut into quarters.
In a deep frying pan, melt half the butter and stew the mushrooms under the closed lid, in the end add the asparagus. Separately, the remaining oil fry until golden flour. Stirring, pour a thin trickle first quarter of a glass of chicken broth, after - wine. We keep sauce on low heat for 10 minutes, then salt, pepper, pour lemon juice. In a frying pan with mushrooms spread pieces of chicken, pour all the sauce and thoroughly warmed fricassee from chicken with mushrooms. Not allowing to boil, we languish under the closed cover of minutes 5. On a table we submit with boiled rice.
How to cook mushroom fricassees in buns?
Ingredients:
- Round buns - 16 pcs .;
- mushrooms white (fresh) - 1 kg;
- onion - 2 pieces;
- butter - 100 g;
- sour cream - 1,5 items;
- salt, pepper black ground - to taste.
Preparation
Finely chop the onion to a golden color, add the diced mushrooms. Solim, pepper. Stew under a closed lid. 5 minutes before the readiness, pour in sour cream and warm it over low heat.
At the buns we cut off the "hats", we remove the crumb and lubricate the inside and outside with butter. Fill the received baskets of fricassee from mushrooms, lay out on a parchment covered with baking sheet, and bake until a crust is formed.