Chicken fricassee with morels

4 servings

60 minutes

Chicken fricassée with morels is an exquisite dish of French cuisine that embodies the harmony of tender meat and aromatic forest mushrooms. The origins of fricassée trace back to the deep culinary history of France, where this cooking method was used to create soft, rich flavors. The creamy-wine sauce infused with shallots and tarragon gives the dish a refined tanginess, while morels add a light nutty note. The tender chicken in the enveloping sauce melts in your mouth, creating a unique texture. Fricassée pairs wonderfully with rice or fresh crispy baguette, allowing you to savor its rich flavor until the last drop of sauce. This dish is a true celebration of taste, perfect for a cozy dinner or festive lunch.

Energy value per serving

• Calories: 963.1
• Proteins: 65.9g
• Fats: 59.2g
• Carbohydrates: 15.2g

Ingredients

• Chicken: 1.5 kg
• Morels: 30 g
• Champignons: 100 g
• Shallots: 5 pc
• Madeira: 100 ml
• Tarragon: 3 stem
• Wheat flour: 20 g
• Butter: 20 g
• Sour cream: 40 g
• Salt: to taste
• Chicken broth: 550 ml
• Dry white wine: 500 ml

Cooking steps

1. Wash the morels, pour hot water over them and leave for 30-40 minutes. Then drain and cut lengthwise.

   Required ingredients:

   • Morels: 30 g

2. Pour Madeira into a saucepan, it should thicken to a syrup consistency. Add mushrooms and chicken broth (200 ml), simmer for 40 minutes. Drain the liquid.

   Required ingredients:

   • Madeira: 100 ml
   • Morels: 30 g
   • Chicken broth: 550 ml

3. Cut the chicken into 8-10 pieces and salt it. Cut the chicken into 8 pieces to get 4 white meat and 4 red meat pieces, salting the flesh side.

   Required ingredients:

   • Chicken: 1.5 kg
   • Salt:  to taste

4. Wash the mushrooms and slice them. Peel the shallot and slice it as well. Wash and dry the tarragon.

   Required ingredients:

   • Champignons: 100 g
   • Shallots: 5 piece
   • Tarragon: 3 stems

5. Pour 250 ml of chicken broth into a pot, add wine, mushrooms, shallots, and tarragon. Bring to a boil, add chicken and cook for 20-25 minutes, periodically checking the meat's readiness as some pieces will be done earlier (white meat). It needs to be removed earlier.

   Required ingredients:

   • Chicken broth: 550 ml
   • Dry white wine: 500 ml
   • Champignons: 100 g
   • Shallots: 5 piece
   • Tarragon: 3 stems
   • Chicken: 1.5 kg

6. Soften the butter, add flour, and mix. The broth needs to be boiled down significantly. Then add the butter and sour cream. Cook for 5 minutes on low heat while stirring.

   Required ingredients:

   • Butter: 20 g
   • Wheat flour: 20 g
   • Sour cream: 40 g

7. Transfer the chicken to the sauce, add tarragon and mushrooms.

   Required ingredients:

   • Chicken: 1.5 kg
   • Tarragon: 3 stems
   • Morels: 30 g