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Old-fashioned poultry fricassee
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8 rates
Preparation : 20 min
Cooking : 1 h 20
Total time : 1 h 40 Rest : 0 min
6 people
6 chicken thighs
3 tbsp of plain flour
30 g of sunflower oil
60 g of butter
200 ml of chicken broth
500 g of crème fraîche
1 onion
300 g of mushrooms
1 pinch of salt
1 pinch of pepper
Associated products
RECIPE STEPS
1
Preheat the cocotte previously placed on its stand.
Sauté
05:00 / / 140°C
2
Pour 15 g of sunflower oil, add the butter, then the chopped onion and run the program.
- 1 onion
- 15 g of sunflower oil
- 60 g of butter
Simmering
10:00 / / 120°C
3
Add the quartered mushrooms and run the program.
At the end of the cooking, remove the onions and mushrooms. Set aside.
- 300 g of mushrooms
Simmering
05:00 / / 120°C
4
Pour 15 g of sunflower oil, lightly color the pieces of chicken previously cut in half by running the program (without a lid).
- 6 chicken thighs
- 15 g of sunflower oil
Sauté
15:00 / / 140°C
5
Add the flour and mix well.
Season with fine salt and freshly ground pepper, pour in the chicken stock or chicken broth, the cream then run the program (with lid).
- 1 pinch of salt
- 1 pinch of pepper
- 200 ml of chicken broth
- 500 g of crème fraîche
- 3 tbsp of plain flour
Simmering
25:00 / / 110°C
6
Add the reserved onions and mushrooms and run the program (with lid).
- 1 onion
- 300 g of mushrooms
Simmering
20:00 / / 110°C
7
Adjust the seasoning.
As a garnish, you can accompany the chicken fricassee with pilaf rice.
Christophe Haton
