Chicken Fricassée with Mushrooms

Main Dishes | French cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken fricassée with mushrooms

Ingredients

Dried Chinese mushrooms - 0.9 oz
Skin-On Chicken Breasts - 3 pieces
Onion - 1 piece
Celery stalk - 1 piece
Carrot - 1 piece
Bay leaf - 1 piece
Green peppercorns - 6 pieces
Thyme - 2 stalks
Butter - 3.5 oz
10% cream - 7 fl oz
Herbs - 0.7 oz
Shallot - 14.1 oz
Sugar - ½ spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Tear the mushrooms into small pieces and soak them in cold water for forty minutes.

Step 2

Bring two liters of water to a boil in a five-liter pot along with coarsely chopped celery, onion, carrot, black peppercorns, bay leaf, and thyme. Cook the chicken breasts in this broth for twenty minutes. Strain the broth. Drain the water from the mushrooms, add the mushrooms to the broth, and simmer for half an hour. Then add cream and cook until thickened, seasoning with salt and pepper.

Step 3

In a separate saucepan, add the peeled shallots and pour in a cup of water. Add sugar, a pinch of salt and pepper, and 50 grams of butter. Place it over low heat and cook until the liquid evaporates and the shallots are glazed.

Step 4

At the same time, place the chicken breasts in an oven preheated to 356°F for half an hour, brushing them with melted butter (50 g) and seasoning with salt and pepper.