Meat dishes - classic any dinner table: the everyday, and everyday.They are present in the kitchen of every people, and almost everyone can be modified at will.The greatest number of recipes there with white chicken meat: light, wholesome and absolutely no fat.For example, a French dish stew that has a lot of unique in the other. Countries.
dishes etymology of the name goes back to the French word fricassée, which literally means "jambalaya."This definition is partly reveals the essence of the origin of stew - it is the ancestor of stew: stew with vegetables and spices.Under the scheme of preparing this dish it is almost identical, and the main difference is that which is used for the fricassee only white meat, which is certainly prepared with white sauce.
interesting that serves dominated by white color: bright garnish to meat and sauce is usually the white rice.As for the vegetable additives, they are minimal and only set off the taste of meat - is capers, mushrooms or asparagu
Classic version stew made from meat calf or rabbit, a little less common chicken.There are also recipes of dishes with meat pigeon, and more sophisticated, modified in other. Countries, Version with pork or lamb.It is difficult to say whether they can be regarded as a traditional stew: it is lost the idea of white meat.Anyway, meat bones and skins deprive necessarily fry using butter and stewed in a broth, which is added to the flour, lemon juice and cream.Also, the classical formulation assumes egg yolk.
According to French chefs spoil the stew is easy, if you incorrectly make the sauce in which to stew meat.Regardless of whether a dish based on a rabbit, pig or modified to stew, white sauce formulation remained unchanged.For its preparation is required to dissolve the butter in a pan placed in the oven, then it is added to wheat flour, and the mixture is kept at a high temperature for a few minutes.Since the stew prepared with white sauce, you can not let it change color.
during cooking stew is often used by the French bouquet garni: a kind of analogue of the Russian bay leaf, but with a large assortment of herbs.Small composed of thyme, parsley, celery and bay leaf, and has 11 large items, including such rare herbs as Pimpinella, chervil, etc. cheberIt lay in the broth for 2-3 minutes at the end of the cooking, and after a specified time seize.To herbs are not separated by the dish and their associated string or wrapped in gauze.
classic fricassee Chicken: Recipe
This French dish is ready to obey even the most inexperienced hostesses, but still recommended to begin its preparation with the traditional version with no additional ingredients.
- Chicken - 500 g
- Butter - 2 tbsp.l.
- flour - 2 tbsp.l.
- salt, spices
- cream - 2 tbsp.
- fillet rinse in cold water, cleaned of films and gore, cut rectangles of no more than 2 to 3 cm. The thickness of the pieces is best kept at forefinger.
- After that the meat is salted and boned in wheat flour.
- At the bottom of the pan with a thick laid butter, which is necessary to melt.It is recommended to do it in the oven, but allowed the classical and calcining at the plate.
- Once the butter begins to bubble, it lays the pieces of meat: they should fry as long as they do not brighten.Power burners kept maximum.
- After 4-5 minutes for meat pieces wakes pepper and nutmeg, pour the cream into the pan, and it is covered by a lid.
- Once the sauce begins to boil and thicken, the lid is moved, the power of the hotplate decreases to ¼ of the maximum, the meat stew for another 30 minutes.
- If you do not like nutmeg, you can do without it, replacing turmeric and cardamom, or it did not add spices.Also, the fat content of the cream is allowed to increase to 33-35%.
- important point of this recipe, which is to focus this work and cream from the heat, they often collapsed, affecting the appearance and taste of the finished dish.To such an incident did not happen as soon as the sauce begins to boil, burner power decreases to a minimum of the valid values, which may continue to stew.The ideal here is considered cream stew cooking in an oven at a temperature of 130-150 degrees and covert lid.
How to cook chicken fricassee with mushrooms?
Chicken fricassee with mushrooms has its origin is obliged to Cubans: they have issued in the form of a recipe by which he is familiar today.Changing, and will continue to change the proportions of the components, but the actual components of food remain unchanged.
- Chicken - 1 kg
- mushrooms - 300 g
- bulb onion - 1 pc.
- celery, carrots - 1 piece.
- Butter - 3 tbsp.l.
- Egg yolks - 2 pcs.
- flour - 2 tbsp.l.
- olive oil - 1 tbsp.l.
- chicken broth - 3 tablespoons.
- Fatty cream - Article 0.5.
- Dry white wine - Article 0.5.
- Provencal herbs, bouquet garni, salt and pepper
- fillet, as in the previous recipe, washed and cut into small pieces, after which they must rub salt and a pinch of Provencal herbs, then the meat should be left to10-15 min., to this mixture is soaked.
- After that, the plate is heated thick cast iron frying pan, it lays the butter (2 tablespoons of 3).Once on the surface of the foam will be necessary to wait for its sedimentation, and then drop into the hot oil, meat pieces.
- Fire unbroken 1/3 chicken stewed until it is all the parties have become white.This browning fillets can not: it should remain light.When a specified amount of meat and large diameter of the pan requires 8-10 minutes to bring the product to the desired condition.
- bulb onion, carrot and celery cut into cubes or thin half-rings, and then thrown into the pan where the chicken stir fry.Her before laying the vegetables should be removed.
- to stewed vegetables, and did not acquire the crust in the pan, add olive oil, and the fire decreases to ¼ of the maximum.In bringing out food until cooked for 10 minutes, for which they soften and onions in addition acquire a golden hue.
- Then peeled and sliced mushrooms on the plate should throw in the pan for vegetables and wait until they begin to darken: the time it takes about 5-7 minutes.
- Now all ingredients, languishing in a frying pan, pour the flour and at the same stew low heat for 2-3 min., Until the flour is absorbed in them.This necessarily a wooden spatula to mix the components of the mixture.
- penultimate stage is the addition of wine that after increasing the power of the burners should boil and chicken stock to be pre-prepared.You can use bouillon cubes, but it is better to cook the broth for soup or chicken wings set with the addition of onions.
- liquid should boil again, then it is important to ensure that all possible lumps of flour in it went.At the same time, the oven heats up: the optimum temperature is 150-170 degrees.
- in the pan with the vegetables and the meat sauce is laid and removed the dish in the oven for 30 minutes.Then, add the bouquet garni, and you must then stew for another 5-7 min., After which the grass is harvested and the meat laid out on a plate with a slotted spoon.
- In a separate bowl, whip cream and egg yolks, whisking in non-stop, they pour into the pan with the sauce and vegetables and a dish (without meat!) For another 5-7 minutes in the oven should stand up to the mixture thickens slightly.
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Submission fricassee of chicken and mushrooms may be 2-umya ways: general frying pan, where the meat is once again connected with vegetables, chicken, or through the distribution of a la carte dishes, and podlivaniem sauce to each nih.Osvoiv classic stew recipe, you noLabor modify them for yourself.And once you try this unpretentious French dish, it is difficult to remain indifferent to it.