Classic fricassee

Original, appetizing, from simple products! A classic fricassee is a stew of white chicken meat in a white cream sauce. The dish belongs to French cuisine, it is prepared simply, from available products and quickly enough. The meat turns out tender and satisfying, while it contains few calories.

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The author of the recipe

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Composition / ingredients

servings:

Chicken fillet

600

Cream (10% fat content)

200

Water

Butter

Wheat flour

Egg yolks (raw)

Lemon juice

Greenery

to taste

Pepper

to taste

Salt (a couple of small pinches.)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 14 g

Fats 35 % 9 g

Carbohydrates 12 % 3 g

163 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make a classic fricassee? Prepare the products. Fricassee can be cooked from any fillet, the most tender is obtained from the breast. Cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be. I used 10%.
Step 2:
Wash the fillets under cool water and dry well. Remove the films and veins as possible, as well as the remains of fat. Cut the fillet across the fibers into medium pieces.
Step 3:
Melt the butter in a frying pan over medium heat and fry the fillets on it for about 10-12 minutes until lightly blushed.
Step 4:
Then pour in 1/2 cup of hot water, cover the pan with a lid, reduce the heat to below average and simmer the chicken for 10 minutes (the liquid will have to practically evaporate).
Step 5:
Pour in a glass of cream, add a little salt and continue stewing for another 10 minutes.
Step 6:
Add flour, mix well so that lumps do not form. If there is not enough liquid, add a little water, mix until smooth. Then pour in the raw yolk and mix quickly again. Add water to the desired consistency of gravy (I needed almost 1/2 cup of water, you can add cream — optional).
Step 7:
Add salt, pepper and lemon juice to taste.
Step 8:
Add some chopped fresh herbs, cover with a lid and keep on the stove off for a couple more minutes. That's it, the French chicken is ready! It is good to serve rice, mashed potatoes, vegetables as a side dish. Bon appetit!

Translates to "Fricassee" (Fr. fricassée — "all sorts of things", from the verb Fr. fricasser, "fry, stew").

Is usually prepared from tender white meat, but meat on a bone can also be used: veal, pork, lamb, rabbit. There are recipes with pigeon meat, other game and even fish.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.