Chicken fricassee is a spicy chicken and vegetable stew with a velvety cream sauce. The perfect dish for a weekend lunch with the family! It takes less than an hour to prepare and the result is incredibly delicious. The classic fricassee is made with shredded chicken breast. Today we show you a variation of the recipe with chicken legs, asparagus and mushrooms.
Ingredients:
4 chicken thighs (washed and dried)
Olive oil for frying
1 tsp salt
1 tsp spice mix
1 onion
1 stalk of celery
1 clove of garlic
1 Lorbeerblatt
1 tsp fresh thyme (chopped)
120 grams of mushrooms
2 EL Mehl
475 ml chicken broth
100 ml white wine
60 ml whipped cream
2 carrots
150 grams of green asparagus
Preparation:
1. Wash chicken thighs and pat dry with a paper towel. Then season with salt and rub generously with spices.
2. Heat olive oil in a Dutch oven over medium heat. Let the chicken thighs fry for about 4-5 minutes on each side. Be very careful and don't let them burn. Remove the chicken legs from the cooking pot and let them rest on a plate. Discard the excess oil and roughly clean the pot with a paper towel.
3. Heat about 2 tablespoons of oil or more into the pot. Cut the onions, celery stalks, garlic and mushrooms into pieces and add. Add bay leaves and thyme. Sauté for about 2-3 minutes. Then add the flour. Stir everything well, about a minute.
4. Pour in the chicken broth and wine, stirring constantly. Simmer for about 4-5 minutes until the sauce thickens slightly.
Cooking Hungarian goulash - classic recipe
Stews are effortlessly prepared and incredibly delicious. They are particularly enjoyable on cold autumn and winter days because they warm you up and really fill you up. Today we'll show you how to cook a classic Hungarian goulash with tender beef and a thick, delicious sauce.
5. Add cream. Season with salt and pepper. Place the chicken thighs back in the pot.
6. Put the lid on. Then reduce the heat to medium-low and cook for 12-15 minutes, until the sauce thickens slightly and the chicken is almost cooked through. Add the carrots and asparagus. Place the lid on and cook for another 7-10 minutes until the chicken is cooked and the asparagus becomes tender.
7. Serve with rice, potatoes or salad.
