Along with pancakes, the chicken fricassee will bring some warmth to your Sunday lunch.
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients: Chicken fricassee
For 4 people
- Chicken: 1 (cut into 8 pieces)
- Shallots: 4
- Dry white wine: 20 cl
- Wine vinegar: 10 cl
- Veal stock: 2 teaspoons
- Butter: 10 g
- Olive oil: 5 cl
Preparation: Chicken fricassee
Salt and pepper the chicken pieces.
Heat a cast iron pot or pan with a base of olive oil over medium heat.
Remove the chicken skin side down and let it brown on medium heat before returning.
Peel shallots and chop them finely.
When the chicken is golden brown (15-20 minutes), remove the chicken pieces not to overcook.
Add the shallots and reduce heat to make them sweat gently.
Deglaze with white wine, make the cut of 3 / 4 before adding vinegar and reduce to the whole.
Mix the veal in a glass of water and add it to preparation.
Put the chicken piece and cover the pan. Simmer 20 minutes.
Taste and adjust salt if necessary.
You can add a small knob of butter to thicken the sauce or two tablespoons of cream to round out the flavor.
This recipe was inspired by chef Dominique Gaston from Lyon