Chicken fricassee with mushrooms and bell peppers
4 servings
30 minutes
Chicken fricassée with mushrooms and bell peppers is a refined dish of French cuisine that carefully preserves the traditions of sophistication. Fricassée, derived from the French 'fricassée', means tender stewing of meat in a rich sauce. In this recipe, juicy chicken fillet is marinated in crème fraîche, making it especially tender, and then sautéed with mushrooms and sweet bell peppers. Creamy sauce creates a delicate velvety texture that harmoniously unites all flavor nuances. The dish is characterized by lightness and softness, where fresh parsley and garlic add piquant notes. Fricassée pairs perfectly with mashed potatoes for a cozy yet aristocratic dinner. This recipe embodies French culinary art where simplicity of ingredients transforms into refined enjoyment.
1
Wash the chicken fillet in cold water, dry with paper towels, cut into small pieces, place in a deep bowl, season with salt and pepper. Add finely chopped garlic and parsley to the fillet. Season everything with crème fraîche and leave in the refrigerator for 2 hours.
- Chicken fillet: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Garlic: 2 cloves
- Parsley: 1 bunch
- Crème fraiche: 4 tablespoons
2
If necessary, clean the mushrooms, then wash them well and dry on paper towels. Then cut them into 8-12 pieces. Wash the bell pepper, remove the seeds, and cut into small cubes.
- Champignons: 300 g
- Red sweet pepper: 1 piece
3
Heat vegetable oil and fry the pepper for 5-6 minutes. Add chicken fillet and mushrooms to the fried pepper. Fry everything together for 12-15 minutes.
- Vegetable oil: 2 tablespoons
- Red sweet pepper: 1 piece
- Chicken fillet: 500 g
- Champignons: 300 g
4
Then pour cream over the contents of the pan and simmer for about 10 minutes until the sauce thickens.
- Cream 20%: 300 ml
5
Fricassee is best served with mashed potatoes.