Chicken fricassée

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 11
Servings 6
Time 20 minutes

Ingredients

  • 1,5 kg chicken
  • 90
    g
    butter
  • 2
    cloves garlic, crushed
  • 1
    large onion, chopped
  • 250
    ml
    dry white wine
  • 375
    ml
    chicken stock
  • 10
    ml
    origanum
  • 125
    g
    mushrooms, sliced
  • 40
    ml
    flour
  • 125
    ml
    milk
  • 125
    ml
    cream
 

Method

1 hour
 

Cut the chicken into small pieces and season with salt and freshly ground black pepper.
Heat 60 g butter in a large saucepan.
Add the chicken pieces and cook over a medium heat until light brown on both sides.
Add the garlic, onion, wine, chicken stock and origanum.
Bring to the boil, then reduce the heat, cover and simmer for 30 to 40 minutes, until the chicken is tender.
Once the pieces are tender, remove them from the pan.
Heat the remaining butter in a separate saucepan and sauté the mushrooms for five minutes.
Drain.
Mix the flour and milk together and stir into the chicken sauce mixture, until it thickens.
Return the chicken pieces to the pan and add the mushrooms.
Once the dish is heated through, season to taste and add the cream.
Remove from the heat and serve with rice.

 

Read more on: poultry  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.