Ragout from white meat and sauce (fricassee) can be prepared using chicken (preferably breast) and familiar to many hostess champignons, which together with creamy sauce can complement any side dish. In fact, there are many recipes for preparing such dishes, therefore, based on personal preferences, it remains only to choose the most suitable option, for example, from the following varieties.
Selection and preparation of ingredients
Whatever recipe you decide to use, you should always remember the basic rules for choosing its constituent ingredients: freshness, quality and aroma, especially when it comes to spices. Chicken fillet should not have an unpleasant aroma, green or yellowish patches, and mushrooms should not have rotted and soft places. In addition to champignons, chicken mushrooms are good for chicken fricassee, which can replace them without spoiling the taste of the finished dish.
Did you know? The story of the creation of the first dish of fricassee is connected with the name of the French commander and statesman Napoleon Bonaparte, who could not stand the aroma of chicken. To eclipse the unpleasant aroma, his cook decided to use mushrooms when cooking, and hide the chicken with cream sauce, which he successfully managed to do.
When choosing spices, one should be guided both by the recommendations indicated in the recipe and by personal culinary preferences, choosing the type of seasoning most suitable for itself and their quantity. Of course, all components must be clean and, if necessary, peeled from the upper skin, which for the most part concerns vegetables.
Mushroom Chicken Fricassee Recipes
In modern cooking, you can use a variety of recipes for fricassee, starting from personal gastronomic preferences. Among the most successful options for such goodies, it is worth highlighting varieties with cheese, olive oil, bell pepper and even buckwheat, which will make fricassee a full-fledged dish, without the need for a separate side dish.
To choose the most successful recipe for such a culinary masterpiece, you should carefully consider several possible ones.
With cheese
125 minutes
cream (12% fat)
100 ml
ground nutmeg, salt and black pepper
taste
Nutritional value per 100 g:
Wash, dry and chop the chicken fillet with a thick straw.
Washed and peeled mushrooms cut into thin slices. Roll each piece of chicken in flour so that it covers it on all sides with a non-thick layer.
Preheat the pan, throw a slice of butter at the bottom and, having waited until it is completely dissolved, put the pieces of chicken in flour, well-frying them.
Move the mushrooms to the chicken, and after frying all together for another 2 minutes over medium heat, salt and pepper the future dish.
Add the cream, and after the next stirring, let the sauce simmer over low heat for 10 minutes.
While the chicken and mushrooms are stewed, grate hard cheese on a fine grater, and then sprinkle it with the rest of the ingredients at the very end of their heat treatment.
Wash, dry and chop the chicken fillet with a thick straw.
Washed and peeled mushrooms cut into thin slices. Roll each piece of chicken in flour so that it covers it on all sides with a non-thick layer.
Preheat the pan, throw a slice of butter at the bottom and, having waited until it is completely dissolved, put the pieces of chicken in flour, well-frying them.
Move the mushrooms to the chicken, and after frying all together for another 2 minutes over medium heat, salt and pepper the future dish.
Add the cream, and after the next stirring, let the sauce simmer over low heat for 10 minutes.
While the chicken and mushrooms are stewed, grate hard cheese on a fine grater, and then sprinkle it with the rest of the ingredients at the very end of their heat treatment.Video recipe
With olive oil
2-330 minutes
olive oil
1 tbsp. the spoon
Nutritional value per 100 g:
Wash, lightly dry the chicken breast and cut it into large pieces, each 2 cm long. Roll them in flour and set aside.
Wash the mushrooms and cut into several pieces each, clean greens - finely chop with a knife.
Pour the vegetable oil into the pan, add the butter to it, and after mixing, put the chicken in flour. Turn over the chicken regularly with a spatula during frying.
Pour the broth over the meat and leave it on the stove, stirring evenly.
After about 3 minutes, salt the fillet, and after 3 minutes add chopped mushrooms, bay leaf and a pinch of nutmeg (at the very end of the knife).
While the filet stews with mushrooms, squeeze the juice out of half a lemon and mix it with the broken egg yolks until a homogeneous consistency is obtained.
5 minutes before putting out the contents of the pan, put into the whipped yolks a little warm broth from the pan, so that they become about the same temperature as mushrooms and chicken.
Without stopping stirring the chicken with mushrooms, carefully pour the whole mixture back into the pan, and then pour the prepared parsley there and remove the pan from the heat.
Wash, lightly dry the chicken breast and cut it into large pieces, each 2 cm long. Roll them in flour and set aside.
Wash the mushrooms and cut into several pieces each, clean greens - finely chop with a knife.
Pour the vegetable oil into the pan, add the butter to it, and after mixing, put the chicken in flour. Turn over the chicken regularly with a spatula during frying.
Pour the broth over the meat and leave it on the stove, stirring evenly.
After about 3 minutes, salt the fillet, and after 3 minutes add chopped mushrooms, bay leaf and a pinch of nutmeg (at the very end of the knife).
While the filet stews with mushrooms, squeeze the juice out of half a lemon and mix it with the broken egg yolks until a homogeneous consistency is obtained.
5 minutes before putting out the contents of the pan, put into the whipped yolks a little warm broth from the pan, so that they become about the same temperature as mushrooms and chicken.
Without stopping stirring the chicken with mushrooms, carefully pour the whole mixture back into the pan, and then pour the prepared parsley there and remove the pan from the heat.Video recipe
Important! Even after removing fricassee from the fire, it is better to stir fricasse for a while, so that it cools evenly and does not lose its delicate texture (it may thicken with lumps).
With bell pepper
230 minutes
pepper (ground, black)
taste
Nutritional value per 100 g:
Wash the chicken and cut into large strips.
Pour sunflower oil onto a preheated pan and fry the chicken so far on only one side.
Salt and pepper the meat at your discretion, after which you can turn over for frying and on the other hand.
Peel and chop the onions in half rings, and then fry them until transparent in a separate pan.
Cut the peeled straws into strips and put on the pan to the onion. Salt and pepper the vegetables, mixing them together. Put out everything together.
Move the onion and pepper to the chicken and mix well. Pour thyme into the dish, pour the cream and cover everything with a lid, leaving to simmer on minimum heat for 15 minutes.
After the specified time, it is advisable to leave the dish to stand under a closed lid for at least 5-10 minutes and then serve it.
Wash the chicken and cut into large strips.
Pour sunflower oil onto a preheated pan and fry the chicken so far on only one side.
Salt and pepper the meat at your discretion, after which you can turn over for frying and on the other hand.
Peel and chop the onions in half rings, and then fry them until transparent in a separate pan.
Cut the peeled straws into strips and put on the pan to the onion. Salt and pepper the vegetables, mixing them together. Put out everything together.
Move the onion and pepper to the chicken and mix well. Pour thyme into the dish, pour the cream and cover everything with a lid, leaving to simmer on minimum heat for 15 minutes.
After the specified time, it is advisable to leave the dish to stand under a closed lid for at least 5-10 minutes and then serve it.Video recipe
Did you know? Translated from the French language, the word "fricassee" means "fry" or "stew", which is the essence of the preparation of the dish.
With buckwheat
2-340 minutes
sunflower (or olive) oil
1 tbsp. l
Nutritional value per 100 g:
- Sort, rinse and boil buckwheat.
- In a separate container, combine soy sauce, milk, sour cream, and then send the mixture to the stove for three minutes.
- Add finely chopped parsley to the future sauce.
- Separately, fry the chicken fillet sliced in a pan, then pour the onion chopped in half rings to it, frying it to a golden surface.
- Pour into the meat the previously prepared creamy sauce and half a glass of water, close the lid and simmer over low heat for 15 minutes. Pour finely chopped parsley into the pan 2 minutes before cooking.
- Ready fricassee spread on one plate with cooked buckwheat and served to the table.
Important! Do not mix meat and garnish in a plate, because this dish will lose not only its appearance, but also its taste and aroma.
Whatever French goodies recipe you choose, always clearly follow the instructions for preparing a culinary masterpiece, paying attention not only to the required amount of ingredients, but also to such nuances as the temperature of cooking and the sequence of mixing the individual components. With a responsible approach to the process, a delicious dish will turn out even for a beginner.
