Fricassée de Poulet
Fricassée de Poulet
3 - 4 people
00h 00
1h 00 am
French meat dish that is slowly stewed in a cream sauce. Fricasée de Poulet is delicious with French farmers bread and homemade salted butter.
Nice to know:
Fricassee is a cooking technique that is mostly indicated as a French stew. While preparing the stew, one adds the sauce from the beginning, while with fricassee the sliced meat is roasted shortly before stewing the meat in a (usually) white cream sauce. Chicken is mostly used for fricassee, but nearly all sorts of meat, poultry, fish and even vegetables can be used.
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Ingredients and Method
Ingredients
- 3-4 tbsp Bonsecco Olive Oil
- ¼ lb Ham
- 3 Shallots
- 2 Cloves of garlic
- 1lb Chicken thigh fillets
- 1-2 tbsp. Flour
- 1/2 tbsp. Saveurade Fréjus
- 2 cups mushrooms
- ⅔ cup Cream
- 1 tsp Marc de Champagne Vinegar
- Truffle Salt
- Mixed Provencal Olives
Method
- Preheat the oven to 350 °F. Heat an oven-proof casserole dish on the stove to medium heat. Slice the ham into strips and saute in EVOO until crispy. Finely chop the shallots and garlic and add to the ham. Cut the chicken into 2 in cubes and sprinkle with salt, pepper and flour. Coat chicken with flour.
- Pour EVOO in the casserole dish and add the chicken and Saveurade Fréjus . Saute the chicken until it turns slightly brown and add the mushrooms. Pour the cream and Marc de Champagne Vinegar over the chicken mixture. Stir well until the sauce begins to thicken. Then add the Mixed Provencal Olives.
- Put the lid on the dish and cook for about 15 minutes on the middle shelf in the oven until the chicken and the mushrooms are tender. Finely chop the parsley and spread over the casserole. Stir the butter with the Truffle Salt. Serve the Fricassee with French bread and the salted butter.