fricassee from chicken Fricassee is a dish of French cuisine, which is understandablealready from the name itself. And it represents itself cut into small pieces of meat, which is fried in a pan, and then brought to the preparedness in a creamy sauce. The French are thus preparing fricassee not only from chicken, but also from lamb, rabbit and even pigeons. The dish has an interesting culinary history, and its appearance is associated with the name of Napoleon, who, as many sources write, could not endure the taste of the chicken. All the cooks who cooked for the emperor knew this. One day a new cook appeared in the state, who did not know about such a restriction and prepared a fricassee from a chicken. Napoleon was incredibly angry, but he managed to persuade him to try the dish, and unexpectedly for all it pleased the emperor. Since then, the fricassee of chicken, which was, strictly speaking, a simple peasant dish, firmly established in the menu of noble families and prestigious restaurants. It turns out that the fricassee from the chopped chicken is present in Spanish cuisine. It is somewhat different in its ingredients from the classic French fricassee of white chicken meat. If this dish is not part of your family's diet, be sure to try to cook it. It is simple, but very tasty, perfectly combined with side dishes, and it is prepared very quickly. So, chicken fricassee with champignons or other mushrooms.

Chicken breast in creamy sauce with mushrooms


  • 4 chicken breasts
  • 300 grams of fresh mushrooms
  • 1 onion
  • 1 clove of garlic
  • 50 grams of butter
  • 2 tablespoons flour
  • 200 milliliters of cream
  • salt, pepper, nutmeg
  • saffron

Method of cooking chicken fricassee with freshor canned mushrooms: Wash, dry, dry, salt, pepper and fry in butter until golden brown. Add the chopped onions and garlic to the meat and fry all together for 5 minutes, add the mushrooms and put out the minutes. 7. Sprinkle the meat with flour and gradually pour in the cold cream, stirring all the time so that the flour does not take up the lumps. Add saffron, nutmeg, bring the fricassee from the chicken with the mushrooms to a boil and remove from the plate. If you do not have fresh mushrooms on hand, you can use canned, the taste of fricassee from chicken with mushrooms will not suffer. In this case, the mushrooms are added at the last minute and are brought to a boil together with the sauce. Serve with crumbly rice, noodles or tolyatelli. fricassee from chicken recipe

Chicken in white sauce

And this recipe for a fricassee is sure to like iteconomical housewives, because thanks to him you can cook a full dinner - soup at first, and as the main dish fricassee from boiled chicken. Ingredients:

  • whole chicken
  • 2 onions
  • 1 carrot
  • white roots
  • 50 grams of butter
  • 2 tablespoons flour
  • 200-250 grams of fresh or canned mushrooms
  • lemon juice (to taste)
  • egg yolk of one egg
  • salt pepper

Method of cooking fricassees from boiled chicken: Boil the chicken along with onions, carrots and roots. Remove the white meat from the bones and cut them with strips. Fry the mushrooms with the onion in butter, add the flour and gradually pour in the chicken broth to make a smooth sauce without lumps. All the while stirring, introduce the yolk, salt, pepper and season with lemon juice. Put the cut meat into the sauce and heat for five minutes. Fricassee of boiled white chicken meat is ready. Sprinkle with greens before serving. chicken fricassee with mushrooms

Fricassee in Spanish


  • large fat chicken
  • 1 large onion
  • 2 cloves of garlic
  • 4 tablespoons of olive oil
  • 100 milliliters of white wine
  • a glass of chicken broth
  • 2 boiled yolks
  • 2 tablespoons almond flour
  • saffron
  • pinch of cinnamon
  • salt, pepper, bay leaves
  • sprig of thyme

How to prepare fricassee in Spanish fromChicken: Wash and chop the chicken into chunks, salt, pepper and fry in olive oil. Put the meat in a pot for extinguishing and fry in the same frying pan chopped onions and garlic. We spread onions with garlic to meat, add wine, broth, bay leaf and thyme. Stew at medium temperature for about 40 minutes. From almond flour, cinnamon, saffron and boiled yolks prepare the paste, adding in the process a little chicken broth. Introduce the resulting paste into the cooking meat, bring to a boil and remove from heat. Serve with crumbly rice or toast. Prepare a fricassee from chicken - the recipe, as you could see, is simple, and the dish turns rich and tasty. Bon Appetit! We advise you to read: