Chicken fricassee with mushrooms: classic and original recipes

Chicken fricassee with mushrooms is a classic French dish made primarily from chicken fillet in a cream-based sauce. Translated from French, the word "fricassee" is translated as all sorts of things. In addition to chicken, fricassee can also be prepared from rabbit, young veal, turkey fillet, pigeons, pheasants, and partridges.

An integral part of fricassee is a cream sauce, which is prepared on the basis of cream, eggs and flour. In addition to the meat and creamy sauce, mushrooms – champignons, porcini mushrooms, and morels – are added to the fricassee for additional flavor. In addition to them, capers, broccoli, young peas, asparagus, green beans, onions, carrots, and wine are used.

It is worth noting that in French cuisine there is no single correct recipe for fricassee. In one or another restaurant or cafe it is prepared differently. Dishes differ both in quality composition and in appearance.

As mentioned above, fricassee is most often prepared from chicken - it can be either chicken breast or chicken drumsticks. Therefore, the recipe for chicken fricassee in creamy sauce is a classic recipe for this dish.

Today I want to share with you a recipe for chicken breast fricassee with champignon mushrooms in a classic white cream sauce. I have been using this fricassee recipe, or as I also call it, chicken stew, for many years in a row and it has never failed. For the dish I take chicken breast and fresh champignons. If you don’t have fresh champignons at home, you can replace them with canned champignons or any other mushrooms.

In creamy sauce

Ingredients:

chicken fillet – 0.4 kg;
fresh mushrooms – 0.15 kg;
onions – 0.1 kg;
refined butter – 0.08 l.;
garlic – 4 cloves;
Provençal herbs, ground chili pepper and a little cinnamon;
wheat flour – 1 spoon;
cream – 0.25 l.

Cooking process:

The first step is to cook the meat. If you do not have a fillet, but a chicken breast, try to carefully remove it from the bone, and then finely cut the meat into thin slices. Cut the onion into small cubes. It will need to be fried until soft and then golden brown.
Champignons or fresh wild mushrooms should be thoroughly washed and then dried thoroughly with napkins or a paper towel. The procedure will allow you to preserve the delicate and piquant aroma of mushrooms for a long time. At this point, the pre-processing of the products for chicken fricassee with mushrooms ends, so you can proceed to heat treatment.
Place the frying pan over medium heat, pour a little oil into it, and then add the chopped meat. When the chicken starts to turn golden, add the onion. It should become transparent. Now you can add thin slices of mushrooms to the products. While they are roasting and simmering, try to prepare the perfect seasoning.
Mix grated garlic with herbs, pepper and other spices, add flour and place in a frying pan with meat and mushrooms. Make sure that there are no lumps of wheat flour in the future creamy sauce. Next, gradually pour the cream into the spices and garlic in a thin stream. As soon as the chicken fricassee in creamy sauce with mushrooms begins to boil, it can be removed from the heat and served. Bon appetit!

How to properly cook chicken fricassee with mushrooms in creamy sauce - step-by-step recipe with photos

Let's start with the meat. But no one is going to cook a classic fricassee this time. Let's try to experiment. After all, chicken meat is a frequent guest on our tables. And to prevent it from becoming boring, you just need to use your imagination, using partly even the classic French recipe! In short, let's cut up the chicken. Separate the brisket. We need small pieces. Therefore, we will first cut the meat into plates, then into long strips, and now we will cut it into small slices.

Step 1. Cut the chicken and cut the flesh into small pieces

We have stew, so we won’t skimp on the onions! This vegetable, by the way, can even become an independent dish, say, a side dish. But today we have other plans, so we’ll peel a rather large onion, wash it and cut it into large rings. Why big? So that it doesn't turn out to be a mess. After all, onions and mushrooms in our situation play the role of a side dish.

Step 2. Cut the onion into large rings

Champignons are an amazing “companion” for almost any product. And everyone knows this. In our situation, this will be felt even more as soon as you put the finished dish on the plate. The deliciousness will be incredible! So, we won’t wash the mushrooms. I once heard this advice from an experienced cook, and now every time I cook champignons, I don’t wash them, but wipe them with a cloth. As practice has shown, yes, the aroma is preserved better!

Step 3. Cut the champignons

It looks like all the main ingredients are ready. Now you can start cooking. In principle, I rarely fry anything. But, as they say, you can’t erase words from a song, therefore, since it is said to fry, then let’s take on this process. So, pour oil into a hot frying pan, heat it and send the chicken pieces here

Step 4. Fry the chicken in vegetable oil

The chicken should be fried over medium heat, in a word, not burning or steaming. As soon as the meat is fried on all sides, add onions to it. You can turn up the heat slightly, but be careful not to let anything burn. Let’s bring the onion to this state, that is, to transparent.

Step 5. Fry the onion until transparent.

Immediately place the mushrooms in the pan. Turn down the heat, cover with a lid and simmer for about five minutes. In the meantime, let's do the seasoning. After all, our fricassee should be spicy. Therefore, crush the garlic, add ground black pepper and spices that you use, or maybe ground chili pepper. Pour garlic and spices into the frying pan, sprinkle everything with flour, distributing it evenly over the surface. Fry everything together, mixing well so that there are no lumps. Then add the cream in a small stream.

Step 6. Fill the contents of the pan with cream

Bring the mixture to a boil and set aside from the heat. Our original dish, so to speak, a copy of the French, is ready. We invite guests or family to the table, because it is advisable to eat fricassee hot. Bon appetit!

Step 7. Chicken fricassee with mushrooms is ready, invite everyone to the table

Classic recipe

Ingredients:

chicken fillet – 0.3 kg;
fresh mushrooms – 0.15 kg;
cream – 0.1 l.;
butter – 1 tablespoon;
egg yolk – 1 pc.;
lemon juice – 1 tablespoon;
fresh water or broth - 0.15 l.;
pepper and nutmeg to taste;
flour – 1 tablespoon.

Cooking process:

Cut the chicken fillet into small strips or cubes. Melt a little butter on a hot frying surface and cook the meat on each side for 3 minutes. It should first become white and then ruddy.
The recipe further stipulates that the fried chicken should be sprinkled with lemon juice, mixed thoroughly and supplemented with thin petals of peeled fresh mushrooms. When frying, products should not be left unattended for a long time so that they do not burn.
When all the excess liquid has evaporated, sprinkle the future fricassee with flour, pepper and nutmeg to taste. Mix the ingredients again. Now the meat and mushrooms can be filled with half of the available cream, as well as broth or warm water. The spicy liquid should completely cover the ingredients in the pan. Turn the heat to low and simmer covered for no more than 15 minutes. The chicken should be completely cooked and the creamy sauce should have a moderately thick consistency.
Mix the second half of the cream with the egg yolk and bring the mixture until smooth. Next, you need to pour it into the frying pan, stir and simmer the food over low heat for about 5 minutes. At the end of cooking, check the delicacy for spices. This classic chicken and mushroom fricassee recipe is sure to win you over!

Chicken fricassee with mushrooms - recipe

Wash and dry the chicken breast. Cut it into thin slices.

Chop the onion into small cubes.

Cut the washed champignons lengthwise into thin slices.

Prepare the cream sauce. Pour the cream into a small bowl. Beat in the egg.

Add salt. Mix cream and egg.

Add wheat flour.

Stir the creamy sauce.

Melt butter in a frying pan. Add a clove of garlic crushed with a knife to the pan along with the oil. Once the butter is completely melted, remove the garlic from the pan. Place chicken fillet pieces. Add chopped onion.

Stirring occasionally, fry the chicken and mushrooms in butter for 5 minutes. When the chicken fillet turns white, add the chopped champignons.

Mix the chicken and mushrooms with a spatula. Simmer it for about 5 more minutes. During stewing, the champignons will give a lot of juice, which will saturate the chicken and make it even more tasty.

After this, pour the cream sauce into the fricassee.

Add spices to chicken with mushrooms in creamy sauce. Squeeze the juice of half a lemon.

Thanks to lemon juice, the dish will acquire a slight sourness and exquisite taste. Stir chicken fricassee with mushrooms in creamy sauce As you can see in the photo, a cream based sauce should be enough.

Simmer the fricassee for another 10 minutes over low heat. Five minutes before readiness, you can add 50 ml to the chicken fricassee if desired. white wine. After this time, the French-style lunch will be ready.

Cooked rice and white wine are traditionally served as a side dish for ready-made fricassee. Enjoy your meal. I will be glad if you liked this recipe for chicken fricassee in creamy sauce. Try also cooking chicken fillet in Chinese sweet and sour sauce.

Recipe in a slow cooker

Ingredients:

chicken breast – 1 pc.;
green beans – 0.3 kg;
dried mushrooms of your choice – 0.05 kg;
butter – 1 tablespoon;
egg yolk – 1 pc.;
spicy herbs and ground pepper.

Cooking process:

Cooking chicken fricassee with mushrooms in a slow cooker is very convenient and simple. First, place the chicken meat in a bowl, fill it with one liter of water and boil until tender. Remove the bones from the finished chicken, cool and finely chop.
Dried mushrooms must first be washed and soaked in boiling water. Then they, along with the beans, should be placed in a slow cooker, filled with clean water or boiling water and cooked for about 10 minutes. After this, remove the food from the bowl using a slotted spoon and put it aside for a while in an empty plate. There is no need to drain the broth, as you will need it later. Place it in a deep bowl, cool slightly, mix with egg, sour cream and spices. Mix thoroughly.
Now the aromatic creamy mixture must be placed in the multicooker bowl, where you will first place the chopped meat and mushrooms with green beans. Switch your kitchen appliances to multi-cook mode and set the temperature to 120 degrees. It will take you 20 minutes to prepare a delicious, tender dish. Serve while the fricassee is still hot. Bon appetit!

Chicken and mushroom fricassee

In French cuisine, there is no single correct recipe for preparing fricassee. Each restaurant prepares this dish differently, using its own secret tricks to obtain an excellent taste. Fricassee may differ in quality composition and appearance. Despite its original name, the dish has a very simple preparation recipe. Fricassee is usually prepared from young, tender meat; the version with chicken is considered the most classic. Meat can be supplemented with various components, because fricassee translates as “all sorts of things.” Today we are preparing chicken fillet fricassee with the addition of champignons. Moreover, mushrooms can be used both raw and pickled. The main feature of the recipe is the creamy sauce, thanks to which the dish acquires a complete, harmonious taste.

Products

chicken fillet - 250 g;
champignons - 280 g;
butter 30 g;
egg - 1 pc.;
heavy cream - 180 ml;
wheat flour - 10 g;
water - 60 ml;
ground nutmeg - ½ tsp;
a pinch of salt and pepper.

Cooking recipe 1. Wash the chicken fillet, be sure to blot the moisture with a napkin. Remove the thin film from the fillet, cut off any possible layers of fat. Next, cut the meat into small strips of approximately equal thickness. Sprinkle the pieces with flour, covering all pieces, and also season them with pepper and salt.

2. Place a large frying pan on a burner with low heat and put butter in it. After a minute, when the butter has melted, place the chicken slices and increase the heat slightly. To prevent the flour from burning, shake off excess product from the slices. Fry the chicken only until the pieces turn white; there is no need to fry too much. Stir occasionally with a spatula.

3. At the same time, prepare the mushrooms - wash them thoroughly, chop them into medium-sized segments, and add them to the fried meat. Next, fry the ingredients together for the next 5 minutes. The juice that the mushrooms release must evaporate completely, so the pan should not be covered with a lid while frying.

4. At the same time, prepare the cream sauce. In a bowl, combine high-fat cream and egg yolk. There is no need to use the white, so carefully separate it from the yolk in advance. Mix the cream and yolk thoroughly with a whisk, lightly salt.

5. Pour the mixture into a frying pan over the main components, add a little water. Cover the pan with a lid for the first 2 minutes. Make the fire small. Next, when you remove the lid, you will see that the mixture has thickened. Sprinkle it with nutmeg. Simmer the fricassee for another 3 minutes, stirring constantly as the thickening mixture will stick to the bottom of the pan.

6. After removing from the stove, let the dish stand for 5 minutes so that the chicken and mushrooms fully absorb the creamy mixture.

7. Complete the fricassee with shredded greens and serve with a side dish, for example, fluffy rice or pasta of any kind is perfect.

Bon appetit!

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With canned corn

Ingredients:

refined oil for frying;
onion – 1 pc.;
chicken fillet or breast – 0.5 kg;
fresh mushrooms – 0.1 kg;
canned corn – 0.5 cans;
flour, tomato paste, spices - one spoon each;
water – 0.2 l.;
cream – 0.2 l.;
garlic - a few cloves;
parsley for taste.

Cooking process:

If the classic chicken fricassee recipe does not impress you, you can always turn to your taste preferences and complement the dish with any ingredient. This time we suggest you use tender and sweet corn from a can instead of green beans.
Heat the oil in a frying pan, fry the chopped onion in it. The onion should become transparent. After this, you can add chopped fresh garlic to it. Add cubes of fresh chicken meat here. Season the food with spices and fry for about 15 minutes.
When the fillet is browned, season it with slices of fresh champignons and other mushrooms. Add tomato paste, corn and chopped parsley to the pan. Mix wheat flour with warm water, get rid of any lumps and also pour the mixture into the frying pan. Cook fricassee over medium heat for about 15 minutes until cooked through. Then pour the cream into it, stir, cook for a few more minutes, cover with a lid and remove from heat. The dish is ready, but you need to give it 10 minutes so that the ingredients are saturated with spicy aromas.

Related publications:

How to cook Chicken Fricassee with Champignons

Wash the chicken breast and remove the skin. Cut the fillet into small cubes.

Heat butter and vegetable oil in a frying pan over medium heat. Fry the chicken fillet pieces in this mixture of oils for 5-6 minutes.

Peel the onions and mushrooms. Cut the onion into thin rings or half-rings, and the mushrooms into thin slices.

Add the onion to the frying pan with the meat and fry, stirring, until the onion becomes transparent.

Add mushrooms to the pan and stir. Fry for literally 5-6 minutes.

Now evenly sprinkle the contents of the frying pan with flour, stir and fry for 2 minutes.

Add spices, salt, pepper.

Pour cream over the meat and mushrooms, stir and bring to a boil. That's it, the dish is ready.