Chicken Fricassée with Mushrooms
Main Dishes • French
Description
Chicken fricassée with mushrooms
Ingredients
- Dried Chinese mushrooms 0 oz
- Skin-On Chicken Breasts 3 pieces
- Onion 1 piece
- Celery stalk 1 piece
- Carrot 1 piece
- Bay leaf 1 piece
- Green peppercorns 6 pieces
- Thyme 2 stalks
- Butter 5 oz
- 10% cream 5 fl oz
- Herbs 0 oz
- Shallot 15 oz
- Sugar ½ spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Tear the mushrooms into small pieces and soak them in cold water for forty minutes.
Step 2
Bring two liters of water to a boil in a five-liter pot along with coarsely chopped celery, onion, carrot, black peppercorns, bay leaf, and thyme. Cook the chicken breasts in this broth for twenty minutes. Strain the broth. Drain the water from the mushrooms, add the mushrooms to the broth, and simmer for half an hour. Then add cream and cook until thickened, seasoning with salt and pepper.
Step 3
In a separate saucepan, add the peeled shallots and pour in a cup of water. Add sugar, a pinch of salt and pepper, and 50 grams of butter. Place it over low heat and cook until the liquid evaporates and the shallots are glazed.
Step 4
At the same time, place the chicken breasts in an oven preheated to 355°F for half an hour, brushing them with melted butter (50 g) and seasoning with salt and pepper.
Step 5
Serve the chicken with glazed onions and mushroom sauce, garnished with fresh herbs.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!