Fricassee of chicken with potatoes

Fricassee translated from French means “jambalaya.” The word comes from the verb fricasser – «fry, stew.” In fact fricassee – a ragout of white meat in white sauce. Preparing it is very simple!

• Chicken thighs (cleaned fillet) – 100 g
• Flour – 1 tbsp. l.
• Mushrooms – 30 g
• Onions – 5 g
• Milk cream (38% + to stew for garnish) – 3 tbsp + 3 tablespoons
• Vegetable oil – 10 ml
• Worcestershire sauce – 2 g
• Salt to taste
• Black pepper (ground) to taste
• Potatoes (boiled) – 130 g
• Cheese – 15g
• Pickled Cucumber – 15 g
• Cherry (marinated) – 10 g
• Parsley (for decoration) – twig


1. Chicken thighs thoroughly wash, dry towel and cut into cubes. Mushrooms thoroughly washed, peeled and cut into slices. Onions, peel and cut into cubes (0.5 x 0.5 cm). Boiled potatoes peel and cut into slices 0.5 cm thick.
2. Sliced ​​chicken sprinkled with salt and pepper, breaded in flour.
3. In a frying pan with vegetable oil to fry breaded chicken on all sides until half. Then add the mushrooms, onions. All together fry until cooked meat.
4. Add the cream and Worcestershire sauce. Stirring constantly, until thick warm. Once thickened remove the pan from the heat.
5. For the garnish of sliced ​​potatoes fried in a pan until golden brown.
6. Add salt, pepper and cream.
7. Bring to a boil and evaporate until thickened.
8. Fried potatoes pass on cast iron pan, sprinkle with grated cheese on a coarse grater and send in a preheated oven.
9. Bake until golden brown at 180 degrees for 10-15 minutes.
10. Next to the potatoes in a cast iron skillet ready to lay fricassee.
11. Garnish with pickled cherry tomatoes, pickled cucumbers and parsley.
Bon Appetit!


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