Chicken Fricassee
1h
Medium
Ingredients
- 4 chicken legs (with bone and skin)
- 70g butter
- 2 medium onions
- 300g champignon mushrooms
- 2 small bay leaves or 1 large one
- Dried thyme
- 4 garlic cloves
- 1 tablespoon flour
- 100ml white wine
- 100ml chicken broth
- Salt and pepper – to taste
- 200ml heavy cream
- ¼ bunch fresh parsley
- Mashed Potatoes:
- 800g peeled potatoes
- Salt
- 50g butter
- 50g cream
Cooking Instructions
- Cut the chicken legs into drumstick and thigh.
- In a pan, melt the butter and fry first the drumsticks, then the thighs, until a crust forms.
- Remove the meat and place it on a tray.
- In the same pan with the remaining melted butter, add a bit more butter if needed. Add sliced onions, sliced mushrooms, bay leaves, and dried thyme. Cook over medium heat for 10 minutes.
- After 10 minutes, add chopped garlic and one tablespoon of flour. Stir well.
- Pour in the wine, chicken broth, add salt and pepper, and bring to a boil.
- Return the meat to the pan and cook covered for 10 minutes to allow the chicken to cook through.
- Continue cooking uncovered for another 20 minutes to let the liquid reduce.
- Remove the meat again and add the heavy cream. Let it simmer uncovered over medium heat for about 10 minutes, until the sauce thickens.
- At the end, return the chicken to the pan, placing it on top without submerging or stirring.
- Sprinkle with chopped parsley.
Serve with mashed potatoes and salad mix.
Bon appétit!
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