Chicken fricassee with vegetables

Let's cook a famous dish of French cuisine - it's not difficult.

We wash the chicken cut into portions under running water, dry it with a dry towel. Sprinkle with salt and ground pepper, to improve the taste, rub a little spices into the meat.

Preheat the frying pan with a small amount of vegetable oil, put the chicken. If we do not remove the skin from the chicken, we spread the pieces with the skin down, this will allow it to acquire a golden hue and not be boiled in a ready dish. Fry on high heat for a few minutes, until browning. Sprinkle with chopped onion, stir and fry for 30 seconds, add squeezed or finely chopped garlic. Fry with spicy vegetables for 4-5 minutes, stirring constantly.

Sprinkle the cooking chicken with flour, try to distribute it evenly, mix so that each piece is covered on all sides. Add vermouth, chicken broth, thyme and bay leaf. Cover with a lid and simmer over moderate heat for about 20 minutes.

While the chicken is cooking, let's do the vegetables. Boil a small amount of water in two saucepans, cut leeks and carrots into strips. In one saucepan, blanch the carrots for 1 minute, in the second for 4 minutes, onions. Drain the water and add the vegetables to the chicken, fill with cream. Close the lid, simmer on the slowest fire for another 3-4 minutes. It is not recommended to simmer for a long time, the chicken will be completely ready in 30 minutes, and further heat treatment will cause the vegetables to boil and turn into a single porridge.

We spread a piece of chicken on a wide plate, add white rice, spaghetti or potatoes as a side dish, pour a delicate creamy sauce with vegetables.

Bon appetit and delicious delicious dishes!