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Fried Chicken Fricassea,
the recycling kitchen

Chicken fricassea lettuce

 Good! we have prepared a nice chicken broth and now we have this pretty volatile, well-bled but also partially private of its flavor (went to the broth) at our disposal.

What can we do with it?

There are different solutions from a classic cold salad (shortly the recipe!) to a nice gelatin preparation.

Or use it for this elegant and tasty fricassea.

The recipe is a free interpretation of the one described by Tim Mälzer in his book Home .

This is a preparation poor I used what I had at home:
so asparagus in preserved and frozen peas (these, then, are never absent from my magic freezer!).

As always, then to everyone the choice of other vegetables, for example carrots or parsnips with sticks and a couple of dried porcini mushrooms to enhance the flavor of champignons.

And now, starting as always from the ingredients, let's start cooking!

Ingredients:  

chicken soup

cc 

700

champignon grossi

g

150

salted butter

g

60

sifted 00 flour

g

40

dry white wine

cc 

125

Preserved white and green asparagus

g

300

frozen peas

g

150

fresh cream (v. Note)

g

150

sale

q.s.

paprika and chili pepper

q.s.

Preparation:

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Begin by baking and boning (carefully and without loosing too much) the chilled lamb.
(I usually do it when I filter broth and I keep it aside in a fridge - or freezer if I do not intend to use it shortly)

Clean the champignons and divide them into four clusters.

Then cut the chicken into rough chunks almost uniformly; drain the asparagus, cut them into trunks; keep aside.

Heat in a 700 cc pot of chicken soup.

Melt the butter in a saucepan sufficient to contain all the ingredients (Ø cm 28) and let the mushrooms sauté.

Sift the flour on the casserole directly by mixing it with a whip.

Now add the wine gradually and continue to mix to avoid lumps.
Cover with the hot chicken stock and bring to a boil while continuing to mix; then let simmer uncovered for about ten minutes.

Add the fresh cream to the broth and bring to a boil.
Add the peas and cook for another couple of minutes.

.

Now complete with the chicken pieces ...

... and asparagus drained; let everything warm together briefly so that you can mix the flavors.

Remove from heat and season with salt, paprika and chili.

Serve with white rice (here I accompanied with the steamed Chinese rice) or with fine slices of grilled polenta.

Buon appetito!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Note: The recipe I was inspired to uses a much larger amount of cream:
    I have reduced it to fit it more to my taste (and who generally reads me).
  • This dish, with a very delicate taste, is also good for mashed potatoes or potatoes.
    Personally I would avoid other combinations that would irreparably cover their flavor.

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