Chicken fricassee recipe

The scientific proof of getting health benefits from a having a diet of organic food is still to be largely proved in terms of consumption of predominantly organic food vs. conventionally produced food; as such studies involve higher costs. Organic food has many benefits and some of the studies have shown that organic foods have huge amount of antioxidants as an essential nutrients while comparing with the conventional foods.

However, there is wide spread public belief that organic food is safer, tastier and nutritious than conntional food and this belief continues to increase the demand for this up market food. This recipe will help you to prepare one of the finest chicken dishes called the Chicken fricassee. This dish is full of cream, mushroom and chicken and will taste more when taken along with crusty bread. The preparation time for this dish is about 20 minutes and it takes about 60 minutes for cooking. An easy to cook dish, this can be used for four servings and only 14 ingredients are required to make this super fine dish.

Ingredients required

  • 4 (350g each) chicken pieces, halved
  • 2 onions, thinly sliced
  • 2 1/2 tablespoons olive oil
  • 3 egg yolks
  • 1/2 cup thickened cream
  • 3 cups chicken stock
  • 2 large carrots, peeled, thickly sliced
  • 200 g button mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • Fresh tarragon leaves
  • 1/2 cup dry white wine
  • 1 tablespoon lemon juice
  • 2 sprigs fresh thyme
  • Crusty bread

    Preparation method

    Preheat oven to 180C/160C

    Place flour in a large snap-lock bag and season it with salt and pepper. Add chicken and seal the bag. Shake the bag so that the chicken gets well coated. Transfer chicken to a large plate after shaking off excess flour. Place a large, heavy-based, flameproof casserole dish over medium-high heat and heat half of the oil. Cook the chicken, in batches, for 2 to 3 minutes on each side until they are browned and look crispy. Then transfer the chicken to a large plate. Heat the remaining oil in the dish. Add the chopped onion and carrot and cook by stirring for about five minutes until vegetables are softened.

    Then add mushrooms and garlic. Stir and continue to cook for about another 5 minutes or until the mushrooms become tender. Return the chicken to the dish and add the wine. Bring it to the boil for about 2 minutes or until the wine gets evaporated. Stir in stock and bring it to the boil. Transfer to oven and bake, uncovered, for about 45 minutes or until chicken becomes tender. Transfer chicken to a large plate using a slotted spoon and Cover to keep warm. Combine the tarragon, cream and egg yolks in a jug. Placing the casserole dish over low heat, add the cream mixture. Stir it constantly for about 5 minutes or until thickened slightly. Add lemon juice and season with pepper and salt. Finally, top the dish with thyme and serve with crusty bread.