Chicken fricassee with mushrooms

4 servings

80 minutes

Chicken fricassée with mushrooms is a refined dish of French cuisine that embodies the best traditions of gastronomy. Tender chicken breasts infused with the aroma of thyme and bay leaves simmer in a rich mushroom cream sauce. Shallots caramelized in butter add a subtle sweetness, while white mushrooms provide expressive depth of flavor. The fricassée is characterized by its softness and silkiness of texture, revealing rich layers of taste with each bite. Perfect for a cozy family dinner or a festive table, it is served with herbs that enhance freshness. This dish embodies the harmony of simplicity and elegance, allowing one to enjoy traditional French flavors.

Energy value per serving

• Calories: 655.3
• Proteins: 42.2g
• Fats: 41.7g
• Carbohydrates: 29.7g

Ingredients

• Dried porcini mushrooms: 25 g
• Chicken breast on the bone: 3 pc
• Onion: 1 pc
• Celery stalk: 1 pc
• Carrot: 1 pc
• Bay leaf: 1 pc
• Black peppercorns: 6 pc
• Thyme: 2 stem
• Butter: 100 g
• Cream 35%: 200 ml
• Green: 20 g
• Shallots: 400 g
• Sugar: 0.5 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Break the mushrooms into small pieces and soak them in cold water for forty minutes.

   Required ingredients:

   • Dried porcini mushrooms: 25 g

2. Boil two liters of water in a five-liter pot with large pieces of celery, onion, carrot, black peppercorns, bay leaf, and thyme. Cook the chicken breasts in this broth for twenty minutes. Strain the broth. Drain the water from the mushrooms, add the mushrooms to the broth, and simmer on low heat for half an hour. Then add cream and cook until thickened, seasoning with salt and pepper.

   Required ingredients:

   • Chicken breast on the bone: 3 pieces
   • Celery stalk: 1 piece
   • Onion: 1 piece
   • Carrot: 1 piece
   • Black peppercorns: 6 pieces
   • Bay leaf: 1 piece
   • Thyme: 2 stems
   • Cream 35%: 200 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. In parallel, in a saucepan, pour cleaned shallots with a glass of water, add sugar, a pinch of salt and pepper, and 50 grams of butter. Cook on low heat until the liquid evaporates and the onions are glazed.

   Required ingredients:

   • Shallots: 400 g
   • Sugar: 0.5 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Butter: 100 g

4. Place the chicken breasts in a preheated oven at 180 degrees for half an hour, greasing them with melted butter (50 g) and seasoning with salt and pepper.

   Required ingredients:

   • Chicken breast on the bone: 3 pieces
   • Butter: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Serve the chicken with glazed onions and mushroom sauce, sprinkled with greens.

   Required ingredients:

   • Green: 20 g