Bird

Fast fricassee


Ingredients for Cooking Quick Fricasse

  1. Chicken fillet 3 pieces
  2. 2 carrots
  3. 2 cloves of garlic
  4. Small turnip 6 pieces
  5. White onion 1 piece
  6. Leek (white portion) 1 piece
  7. Canned green peas 125 grams
  8. Dried thyme spice 1 teaspoon
  9. Spice chervil dried 1 teaspoon
  10. Vegetable oil 2 tablespoons
  11. Fresh parsley to taste
  12. Butter 2 tablespoons
  13. Sour cream 20% fat 3 tablespoons
  14. Milk 6% fat 0.5 cup
  15. Salt to taste
  16. Ground black pepper to taste
  17. Cold clean water 400-500 milliliters
  • Main Ingredients: Onion, Carrot, Turnip, Chicken, Milk
  • Serving 4 servings
  • World CuisineFrench Cuisine

Inventory:

Cutting board, Knife, Tablespoon, Teaspoon, Plate - 6 pieces, Frying pan with lid - 2 pieces, Wooden spatula, Kitchen stove, Kitchen gloves, Serving dish

Cooking quick fricassee:

Step 1: prepare the chicken fillet.


We thoroughly wash the chicken fillet under running warm water and put it on a cutting board. Using a knife, remove the veins, cartilage and fat. Cut the chicken into small pieces and transfer to a free plate. Attention: Quick fricasse differs from the classic one in that the meat is cut into thin pieces. Therefore, if desired, it can be cut into thin strips or layers.

Step 2: prepare the garlic.


Peel the garlic and rinse slightly under running water. Using a knife, cut the vegetable into thin strips and transfer to a clean plate.

Step 3: prepare the carrots.


Using a knife, peel the carrots and rinse well under running water. We spread the vegetable on a cutting board, cut into thin circles and transfer to a free plate.

Step 4: prepare the turnips.


Using a knife, peel turnips and rinse under running water. We spread the vegetable on a cutting board and grind it into thin slices. We transfer the component to a free plate.

Step 5: prepare the onion.


Wash leek under running water and put on a cutting board. Using a knife, cut the vegetable into circles and transfer to a clean plate.

Step 6: prepare the leek.


Wash leek under running water and put on a cutting board. Using a knife, cut the vegetable into circles and transfer to a clean plate.

Step 7: prepare a quick fricassee.


Put in the pan 1 tablespoon butter and put the container on medium heat. When the butter is melted, put the pieces of chicken and garlic in a bowl. With constant stirring with a wooden spatula, fry the chicken until it turns white on all sides. Immediately after this, add salt and black pepper to the pan to taste and mix everything thoroughly.
Pour the ingredients with clean water, and add thyme and chervil. We are waiting for the liquid to boil. Immediately after that we make a small fire, mix everything well and simmer the dish for 1-2 minutes. After this time, turn off the burner, and cover the pan with a lid. Let the meat with spices infuse and add extra juice.

Pour vegetable oil into another pan and place the container on the next burner on a large fire. When the oil warms up well, add the onion to the pan and fry it, stirring it with a wooden spatula from time to time, for 1 minutes. Immediately after this, add the carrots and, continuing to mix everything, fry the vegetables 5 minutes. After the allotted time, add turnips, mix everything again, make a small fire and cover the pan with a lid. Stew the dish for 5-7 minutes. Now gently pour the liquid from the chicken pan into the pan with vegetables and continue to simmer everything over low heat, stirring it with a kitchen spatula from time to time.

And in the pan with meat, add the remaining butter and leek. Again we put the container on a big fire and, occasionally stirring everything with a wooden spatula, cook for 2-3 minutesuntil leek is soft. Then add sour cream, mix everything and wait for it to disperse and we get a homogeneous mass. Immediately after that, turn off the burner and pour this part of the dish into a pan with vegetables. Everything is fine again, but gently mix with a spatula, if necessary, salt and pepper to taste and pour milk into the container. As soon as the mixture boils, add canned green peas, cover the container with a lid and turn off the burner. Set aside the quick fricasse to insist for 10-15 minutes.

Step 8: serve the quick fricassee.


Pour the finished quick fricassee into a special plate and serve to the dining table. If desired, the dish can be sprinkled with finely chopped parsley. As a side dish, boiled rice is perfect for such a stew. It is very tasty for breakfast, lunch and dinner.
Good appetite!

Recipe Tips:

- Instead of chicken fillet, you can add rabbit meat or turkey fillet to the dish.

- In addition to the main ingredients, ginger root can be added to the dish. Then a quick fricasse will acquire an interesting aroma and slightly island flavor.

- You can also add capers, asparagus and fresh green peas to the quick fricassee.

- The dish will turn out to be thicker and more saturated if you add homemade fatty milk and sour cream to it. But from my own experience I’ll say that it is better to use dairy products with less fat, then fricassee is more tender.