Chicken fricassee
8 servings
20 minutes
Chicken fricassée is an exquisite dish of French cuisine that originated in the 17th century. Its name comes from the French word 'fricassée', meaning 'stewed meat in white sauce'. This delicate combination of chicken, fresh vegetables, and mushrooms infused with the aromas of white wine and creamy sauce creates a harmony of flavors. The light acidity of the wine and the softness of sour cream add special depth to the dish, while the vegetables provide freshness and texture. Fricassée pairs perfectly with rice or mashed potatoes, highlighting its creamy structure. This dish is not just a culinary delight but also part of French gastronomic tradition embodying elegance and sophistication. It is perfect for both family dinners and festive gatherings, delighting with its tenderness and richness of flavor.
1
Wash the chicken, place it in a microwave-safe pot, pour in the broth, cover, and cook for 8 minutes at full power. Flip the chicken and cook for another 8 minutes in the same mode.
- Chicken: 1 kg
- Chicken broth: 250 ml
2
Remove the chicken, let it cool slightly, and after removing the meat from the bones, cut it into small pieces.
- Chicken: 1 kg
3
Peel and finely chop the zucchini and carrot.
- Zucchini: 1 piece
- Carrot: 2 pieces
4
Wash and chop the mushrooms.
- Champignons: 150 g
5
Place the carrot in a pot with broth, cover, and cook for 7 minutes at full power. Add zucchini and mushrooms, pour in the wine, and cook for another 7 minutes.
- Carrot: 2 pieces
- Chicken broth: 250 ml
- Zucchini: 1 piece
- Champignons: 150 g
- Dry white wine: 200 ml
6
Dissolve the starch in a small amount of water. Add chicken meat, starch, and sour cream to the pot. Season with salt and pepper, mix, and cook for 4 minutes at full power.
- Chicken: 1 kg
- Cornstarch: 1 tablespoon
- Sour cream: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste