Chicken Fricassee Recipe by Chef Cheryl Lobo

CHICKEN FRICASSEE RECIPE

Chicken Fricassee is simply described as a French stew usually with a white sauce. Doesn’t that sound absolutely delicious? White sauce with mushroom and chicken seem to be loved by all.

Quick fact about this dish: Chicken Fricassee was one of Abraham Lincoln’s favourite dishes.

The word Fricassee originally related to the method of cooking where the meat is cut and braised and served with a sauce, this sauce is usually a white sauce.

Here’s a recipe on the French Cuisine dish – Chicken Fricassee by Chef Cheryl Lobo.

Chicken Fricassee

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Course Main Dish

Cuisine French

Servings 2 people

Ingredients

  

• 250 gms Chicken breast
• 1/4 tsp +1/4 tsp + to taste Salt
• 1/4 tsp+ to taste Pepper powder
• 2 Carrots (Small)
• 2 Onions
• 7-8 Peppercorns
• 2-3 Cloves
• 1 Bay leaf
• 10 Button mushrooms
• 2 tbsp Oil
• 2 tbsp Butter
• 2 tbsp Maida
• 2 tbsp Fresh cream
• 1/2 tsp Parsley (Finely chopped)

Instructions

 

• Wash the chicken well and marinate with ¼ tsp salt and ¼ tsp pepper powder. Mix well and keep aside.
• To prepare stock: In a vessel add in around 400 ml water, 1 roughly chopped carrot, 1 roughly chopped onion, 7-8 peppercorns, 2-3 cloves, 1 bay leaf, ¼ tsp salt and bring to boil. Let it boil on medium flame for around 20 minutes. Strain and keep the liquid aside. The onion and carrot can be chopped and used in the sauce preparation.
• Finely chop 1 onion and 1 carrot. Slice the mushrooms.
• In a pan, heat 2 tbsp oil and fry the chicken on both sides till cooked and slightly brown.
• In a vessel, heat 2 tbsp butter. Add in the onion, carrot and mushrooms and sauté till the mushrooms are cooked and begin to leave out water.
• Sprinkle in 2 tbsp of maida mixing continuously.
• Add in around a cup of stock slowly and mix continuously.
• Simmer till the sauce thickens.
• Now add in 2 tbsp fresh cream, ½ tsp chopped parsley, salt and pepper as per taste and mix well.
• Place the fried chicken on the serving dish and pour the sauce over it.

Recipe by Chef Cheryl Lobo

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