Friday, 17 September 2010

• French Cooking: Fricassée de Poulet

  
  

  

  In the mood for some French cooking today? How about a simple and all-time favorite Chicken Fricassée? Fricassée, known as fricot in short, is a term loosely used in French cooking and simply refers to a cooking method where the meat or vegetables is browned lightly in butter, sprinkled with flour and lastly flavored in bouillon or wine. Chicken Fricassée brings together various yummy ingredients in a few steps and goes well with rice or bread. Shall we begin? ;) 
  
  Ingredients:

  • 1 onion peeled and sliced
    
  • 2 cloves chopped
    
  • 200g chicken cut in bite sizes
  • 1/2 cup white wine
  • 6 mushrooms sliced
    
  • 2 carrots thinly sliced
    
  • 3 tablespoons of tarragon (use basil or thyme as substitute if you do not have tarragon)
    
  • 3 tablespoons of flour
    
  • 1/2 cup fresh cream

  

  Melt 2 tbsp of butter and olive oil in a larget skillet.

  Throw in the onions and garlic, cooking for 5 minutes and stirring occasionally.

  

  Add chicken pieces, browning them on all sides. Sprinkle salt and pepper.

  

  Sprinkle 3 tbsp of flour on top of chicken pieces, thoroughly coating them.

  

  Pour in 1 cup of water and 1/2 cup of wine. Stir. Add the mushrooms, carrots and 3 tbsp of tarragon.

  Bring to low boil and simmer for 15 minutes or till the carrots are cooked and softened.
  

  

  Remove heat and pour in 1/2 cup of fresh cream. Stir well.

  

  Et viola, the dish is ready!

  

  I hope you'll like this recipe and may you have a yummy week ahead!
  

  Have you ever had made any kind of French food?

  • 8:29 PM
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