Recipe Chicken fricassee : Practical and Delicious

Recipe Chicken fricassee : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken fricassee. You are currently reading Recipe Chicken fricassee : Practical and Delicious. This recipe is the creation of the chef Gemma Luongo. Recipe Chicken fricassee requires 40m, cook 1h and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Try this succulent French specialty featuring chicken with a fragrant white wine sauce.

Ingredients:

10 Ingredients

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  2kg Steggles Family Feast chicken
  
  
  


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  2 tsp olive oil
  
  
  


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  20g butter
  
  
  


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  2 leeks, trimmed, washed, thinly sliced
  
  
  


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  1 garlic clove, finely chopped
  
  
  


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  2 tbsp plain flour
  
  
  


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  1/2 cup dry white wine
  
  
  


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  3 cups Massel chicken style liquid stock
  
  
  


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  8 fresh thyme sprigs
  
  
  


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  2 bunches baby (Dutch) carrots, trimmed, peeled
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place chicken, breast-side down, on a board. Using a knife or kitchen scissors, cut along both sides of the backbone. Discard backbone. Cut along breastbone and remove. Cut thigh and drumstick from breast. Cut breast in half crossways. Cut drumsticks from thigh. Remove excess skin.
  
  
  


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  Step 2
  
  
  
  
  Heat oil in a large heavy-based, flameproof casserole dish over medium-high heat. Add half the chicken. Cook for 3 to 4 minutes each side or until browned. Transfer to a large plate. Repeat with remaining chicken.
  
  
  


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  Step 3
  
  
  
  
  Reduce heat to medium. Melt butter in dish. Add leek and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add flour. Cook, stirring constantly, for 1 minute. Add wine. Cook for 30 seconds or until liquid evaporates slightly. Add stock, thyme and carrots. Return chicken to dish.
  
  
  


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  Step 4
  
  
  
  
  Increase heat to medium-high. Bring to boil. Reduce heat to low. Simmer, uncovered, for 40 minutes, stirring occasionally, or until chicken is cooked through.
  
  
  


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  Step 5
  
  
  
  
  Transfer chicken and carrots to a baking dish. Cover to keep warm. Increase heat to medium-high. Bring sauce to the boil. Cook for 5 minutes or until just thickened slightly. Season with salt and pepper. Return chicken and carrots to dish. Serve.
  
  
  

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