Fricassée de Poulet

French meat dish that is slowly stewed in a cream sauce. Fricasée de Poulet is delicious with French farmers bread and homemade salted butter.

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3 - 4 persons

60 min.

Main dish

Recipes from Oil & Vinegar

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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Groceries

• 3-4 tbsp Olive Oil for Baking • 75 g ham • 3 shallots • 2 cloves of garlic • 350g chicken thigh fillets • 1-2 tbsp flour • 5 tsp Saveurade Fréjus • 250g chestnut mushrooms • 150 ml cream • 1 tsp White Wine Vinegar Muscat • Fleur de Sel Garlic • Olive Miste Condite alla Toscana
Getting started

Preheat the oven to 180 ° C. Heat the oven dish on a stove set on small to medium heat. Cut the ham into strips and fry in the Olive Oil for Baking until crispy. Finely chop the shallots and garlic and add to the ham. Cut the chicken into 4 cm pieces and sprinkle with salt, pepper and flour. Make sure the chicken is coated with the flour.
Step 2

Pour some extra Olive Oil for baking in the baking dish and add the chicken and Saveurade Fréjus . Fry the chicken until it turns slightly brown and add the mushrooms. Pour the cream and White Wine Vinegar Muscat over the chicken mixture. Stir well until the sauce begins to bind. Then add the Olive Miste Condite alla Toscana .
Step 3

Put the lid on the dish and put it about 15 minutes in the middle of the oven until the chicken and the mushrooms are tender. Finely chop the parsley and spread over the casserole. Stir the butter with the Fleur de Sel Garlic. Serve the Fricassee with French bread and the salted butter.
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