According to experienced chefs, chicken fricassee is the most successful version of the famous French dish. In fact, it is meat stewed in a special white sauce. To give the finished product an original taste and aroma, a variety of ingredients are often added to the recipe — vegetables, mushrooms, eggs, dairy products, as well as spices, spices and alcoholic beverages. For example, you can consider the seven most interesting options.

Fricasse - what is it

The very name "fricassee" says that it is a dish of French cuisine. Translated into Russian, this word means "all sorts of things." In principle, the way it is. According to technology, meat is stewed simultaneously with a variety of products.

The cooking process includes three main stages:

  1. First, the main product is slightly fried and a crisp has nothing to do with it. This procedure is needed more to give the meat a special taste and aroma.
  2. Cooking the sauce (or gravy). There can be hundreds of different options and we will talk about them below.
  3. All components are collected in one container and stewed with the addition of certain spices and seasonings.

Basically, tender meat is used to prepare such a dish. It can be veal or rabbit.

But chicken fricassee is just perfect for several reasons:

  • such meat can be found in any store;
  • it is relatively inexpensive;
  • Chicken is a dietary product and you can eat it absolutely for everyone.

In addition, this dish gives any housewife the opportunity to show her imagination and cooking skills.

Classic Chicken Fricassee Recipe

There are many options for fricassee. But first, consider the classic recipe.

To work, you need a minimal set of products:

  • 500 grams of chicken;
  • 200 grams of wheat flour;
  • some salt;
  • 100 grams of butter;
  • 1 cup cream (any fat content);
  • 20 grams of ground nutmeg.

The dish is prepared in several stages:

  1. First of all, the meat must be carefully cut into large cubes, and then breaded in flour. In this case, it is better to use a spoon or fork so that dough does not form on the surface of the meat from wet hands.
  2. Melt the butter in a pan, and then lightly fry the slices of fillet in it.
  3. With constant stirring, pour the meat with cream and a little salt. Do not cover with a lid so that excess moisture evaporates well.
  4. Stew until the meat is soft enough.
  5. Shortly before the end of the process add nutmeg. After this, you must immediately cover the pan, remove from heat and let stand for about 20 minutes.

To the table, fragrant fricassee can be served separately or together with a side dish.

With the addition of mushrooms

According to legend, an unknown French chef invented this dish for Napoleon I Bonaparte. Being a beginner and not knowing the emperor’s preferences for food, he prepared chicken fricassee with mushrooms for him. The experience was successful, and since then a new dish has often appeared on the menu of the great ruler.

To try to repeat this recipe at home, you will need:

  • 1 kilogram of chicken fillet (approximately 4 pieces);
  • 200 grams of any mushrooms;
  • 100 grams of carrots and onions;
  • 10 grams of garlic;
  • 50 grams of butter;
  • 150 milliliters of cream (it is better to take with a fat content of not more than 10%);
  • 15 grams of salt, flour and ground pepper;
  • 75 milliliters of dry white wine and as much water.

Methods for cooking fricassee in French:

  1. First, the products must be ground. Cut the meat arbitrarily into medium sized pieces, and the onion into quarter rings. Rub carrots on a coarse grater. Finely chop or garlic through a press.
  2. Sliced ​​filet of bread in flour.
  3. Heat oil in a pan. It should begin to hiss.
  4. Pour meat into boiling fat and fry with constant stirring until its surface is browned. After that, the slices must be carefully removed with a slotted spoon and transferred to a clean plate.
  5. In a pan in the same oil, first pass the onions, then add the carrots to it and fry for about 5 minutes.
  6. Introduce the mushrooms with garlic, mix and lay the pieces of meat on top.
  7. Sprinkle food with spices, and then pour them with water and wine. Simmer for at least half an hour.
  8. In cream, dilute the flour and pour the mixture into the pan with the resulting mixture. After 10 minutes, the dish will be ready.

The result is a real French fricassee, which does not particularly need a side dish. In a plate it can only be decorated with fresh herbs.

Cooking with bell pepper

No less tasty is fricassee with the addition of vegetables.

Tender chicken meat will be perfectly combined with sweet bell pepper, and a set of spices and dairy products will give the desired aroma.

So, we cook the famous fricassee with bell pepper.

To implement such a recipe, you must have:

  • 450 grams of white chicken (fillet);
  • salt;
  • 200 grams of cream;
  • 4 pods of bell pepper;
  • some butter;
  • 0.5 teaspoon of curry and turmeric;
  • ground pepper.

The cooking method remains almost the same:

  1. Rinse and dry the meat well with a napkin. Cut it into small cubes.
  2. Pepper pods to clear from seeds, removing their core. The remaining pulp is also crushed in large cubes.
  3. Fry the fillet in oil preheated in a pan.
  4. As soon as all excess moisture has evaporated, add chopped pepper and cook for another 10 minutes.
  5. After that add salt, spices and pour all the cream. Make the fire smaller and simmer for about 20 - 25 minutes. The dish will be finally ready as soon as the cream thickens.

Ideal addition for such fricassee will be boiled friable rice.

Chicken fricassee with vegetables

It is not necessary to be limited only to sweet pepper. Fricassee with vegetables can be prepared differently.

Take, for example, an option that uses the following products:

  • 1 chicken breast;
  • 90 grams of flour;
  • 2 carrots;
  • half a glass of cream;
  • 1 onion;
  • ground pepper (black);
  • 100 grams of green peas (boiled);
  • 0.5 liters of broth (chicken);
  • salt;
  • the yolk of one egg;
  • 50 grams of butter;
  • 3 bay leaves;
  • 1 tablespoon of lemon juice;
  • 10 peas of black pepper.

Despite the rich recipe, it’s not at all difficult to cook such a fricassee:

  1. Boil the meat, cool, and then remove it from the bone and arbitrarily tear with your hands. It’s better to remove the skin.
  2. Heat the oil in a pan and fry the flour in it for two minutes.
  3. Pour all the broth and mix. The mass should not have lumps.
  4. As soon as the mixture boils, it must be salted, add lemon juice and a little pepper.
  5. In the hot sauce, put meat, peas and carrots cut in halves of washers.
  6. Add the yolk, whipped with cream.
  7. On low heat, the contents of the pan need only be brought to a boil and then removed from the stove.

For dinner, it can be served with boiled potatoes and fresh cucumber.

In creamy sauce

Chicken fricassee in a fragrant creamy sauce can also be cooked in the oven.

To do this, the following ingredients should be on the desktop:

  • 1 chicken carcass;
  • 250 milliliters of cream;
  • 1 onion;
  • 50 grams of cheese (hard);
  • 100 grams of dried mushrooms;
  • salt;
  • 20 grams of butter;
  • 1 head of garlic;
  • 3 grams of a mixture of peppers;
  • 50 milliliters of any vegetable oil;
  • 20 milliliters of liquor (preferably fruit).

How to make delicious fricassee from all of this:

  1. Rinse the carcass, and then carefully divide it with a sharp knife into portioned pieces, cutting off all skin and excess fat along the way.
  2. Peel the garlic and onion and chop finely. Grind the mushrooms into powder using a blender or a regular mortar. Grate the cheese.
  3. Heat both types of oil in a pan and fry the meat in this mixture over high heat. Transfer the processed pieces to a baking sheet.
  4. In the same pan, pass the onions with garlic, adding mushroom powder to them.
  5. Place the finished products on top of the meat and sprinkle everything with salt and spices.
  6. Pour the mixture of liquor with cream and send to the oven for 40 - 45 minutes, preheating it to 180 degrees.
  7. After this time, remove the pan from the oven and sprinkle its contents with grated cheese. Cook for another 10 minutes.

Fragrant fricassee with a wonderful cheese crust will look great even on the festive table.

Option for a slow cooker

The easiest way to cook chicken fricassee with mushrooms in a slow cooker.

The whole process takes no more than 40 minutes. As the main ingredients you can take:

  • 0.4 kilograms of chicken;
  • 200 grams of beans (chilli);
  • salt;
  • up to 100 grams of any fresh mushrooms;
  • a couple of spoons of sour cream;
  • 1 egg yolk;
  • spice.

Method for preparing chicken fricassee:

  1. Rinse the fillet, and then put in the bowl of the multicooker and add water. Set the “Cooking” mode on the panel and set it on the timer for 20 minutes. This time will be enough.
  2. Cool boiled meat and cut into small cubes. The remaining broth needs to be filtered and poured into the bowl again - it will still be needed.
  3. Rinse beans and mushrooms under running water. Cut the gifts of the forest into thin slices. Beans trimmed stems.
  4. Beat the yolk in a bowl with sour cream. Pour the resulting mixture into a broth in a thin stream. Add salt, spices and mix well.
  5. Put meat, mushrooms and beans in the prepared sauce. Boil until tender.

You can do this fricasse at home or in the country. It’s enough to have an electrical outlet nearby.

With sour cream dressing

The easiest option is a chicken fricassee in a sour cream dressing. Such a dish is ideal for boiled pasta or buckwheat - anyone will like it.

To work, you need a minimal set of components:

  • 0.5 kilograms of chicken breast (fillet);
  • 1 clove of garlic;
  • 300 grams of sour cream (can be replaced with mayonnaise);
  • spices (nutmeg and basil);
  • refined vegetable oil.

This fricassee is being prepared in three stages:

  1. Gently cut the fillet into thin strips (width not more than 1 centimeter).
  2. Fry the workpieces in a pan with a small amount of oil.
  3. Add all other ingredients. Garlic must first be chopped in any convenient way.
  4. To achieve the desired consistency, if necessary, you can add a little water. Stew 3 - 4 minutes, no more. Otherwise, sour cream may curdle.

This dish is a great fast-food dinner option. Modern housewives will definitely like it for its simplicity, and for all eaters - for the tenderness of taste and speed of execution.

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