Chicken fricassee with potatoes
1 serving
30 minutes
Chicken fricassée with potatoes is an exquisite French dish embodying tenderness and refined flavors. Its roots trace back to French culinary traditions, where fricassée is a method of stewing meat in white sauce. Tender pieces of chicken, sautéed to a golden crust, are infused with a creamy-nutty aroma, creating a soft, velvety texture. Mushrooms and onions add depth of flavor, while the slight tang of Worcestershire sauce highlights the dish's sophistication. The side of baked potatoes with a cheesy crust complements the composition, adding richness and a crispy texture. This dish is perfect for a cozy family dinner or festive table, impressing with its elegance and balanced flavor combination.
1
Thoroughly wash the chicken thighs, dry with a towel and cut into strips. Carefully wash the champignons, clean and slice them. Peel the onion and dice it into 0.5 x 0.5 cm cubes. Peel the boiled potatoes and slice them into 0.5 cm thick rounds.
- Chicken thighs: 100 g
- Button mushrooms: 30 g
- Onion: 5 g
- Boiled potatoes: 130 g
2
Sprinkle the sliced chicken fillet with salt and pepper, then coat it in flour.
- Chicken thighs: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 1 tablespoon
3
In a pan, fry the breaded chicken fillet in vegetable oil on all sides until half-cooked. Then add mushrooms and onions. Fry everything together until the meat is cooked.
- Vegetable oil: 10 ml
- Chicken thighs: 100 g
- Button mushrooms: 30 g
- Onion: 5 g
4
Add cream and Worcestershire sauce. Continuously stir and heat until thickened. After thickening, remove the pan from the heat.
- Cream 30% fat: 6 tablespoons
- Worcestershire sauce: 2 g
5
For the garnish, fry the sliced potatoes in a pan until golden brown.
6
Add salt, pepper, and cream.
- Salt: to taste
- Ground black pepper: to taste
- Cream 30% fat: 6 tablespoons
7
Bring to a boil and evaporate until thickened.
8
Transfer the fried potatoes to a cast-iron skillet, sprinkle with grated cheese, and send to a preheated oven.
- Cheese: 15 g
9
Bake at 180 degrees for 10-15 minutes until golden crust forms.
10
Place the prepared fricassee next to the potatoes in the cast iron skillet.
11
Garnish with pickled cherry tomatoes, pickled cucumbers, and parsley.
- Marinated cucumbers: 15 g
- Canned cherry tomatoes: 10 g