【クリームシチューのより贅沢な兄貴】フレンチ家庭料理の定番鶏肉煮込みレシピ　「フリカッセ」の作り方

🍗 Introducing the classic French stew dish "Fricassee"! Chicken stewed in white wine and cream is meltingly tender, with a rich yet gentle flavor. It's a simple recipe using ingredients you can buy at the supermarket, so it's easy to make but still authentic. The richness of the cream and the aroma of herbs make this a dish that goes well with rice or bread. It's perfect for a weekend treat or a special dinner! 🍽️【Ingredients (serves 3)】 600g chicken thigh meat (boneless) Salt and black pepper to taste 1 tablespoon plain flour 1 onion (minced) 2 cloves garlic (minced) 9-10 mushrooms (cut into quarters) 25g butter 150ml white wine 300ml chicken consommé 1 bay leaf 1 teaspoon dried thyme 100ml fresh cream Salt and black pepper to taste Parsley (minced and for finishing) to taste 📝【Procedure】 1. Peel and chop the onion, crush the garlic, remove the skin, and finely chop. Clean the mushrooms and cut them into quarters. 2. Remove the small bones and blood vessels from the chicken thighs and cut them into quarters. Sprinkle salt and black pepper on both sides, then coat with flour and coat evenly. 3. Heat butter in a frying pan over medium heat and fry the chicken skin-side down (about 5-6 minutes per side). Once browned, remove from the frying pan. 4. Check the fat remaining in the pan and remove all but about 1 tablespoon (*Can be reused for stir-frying, etc.). 5. Fry the mushrooms over medium heat, add a pinch of salt and fry for about 5 minutes while evaporating the moisture. 6. Add the onion and fry for a further 4 minutes without browning, then add the garlic and fry for 1 minute until fragrant. 7. Add the white wine and cook over high heat to evaporate the alcohol, scraping up the flavorful ingredients from the bottom of the frying pan. 8. Add the chicken consommé (or chicken stock), bay leaf, and dried thyme, mix well, and bring to a boil. 9. Return the chicken skin-side up to the frying pan and add any juices that have rendered out. Cover and simmer slowly over low heat for 30 minutes. 10. After 30 minutes, remove the chicken and check the consistency of the sauce. Add a little water to adjust if necessary. 11. Add the cream and simmer over low-medium heat for about 5 minutes. The sauce should thicken enough that it just coats a spoon. 12. Season with salt and black pepper, return the chicken to the frying pan and reheat. 13. Serve with rice on a plate and finish by sprinkling parsley on top! A collection of my favorite items👀 🍱 Heat-resistant glass container - https://amzn.to/4elbCso 🍳 Stainless steel frying pan - https://amzn.to/4dxh4Yg 🧀 Microplane grater - https://amzn.to/3UAre1B 🔥 Gas stove - https://amzn.to/3FJSXJf 🫙 Hand blender - https://amzn.to/3y6CZVT 🎂 20cm pound cake mold - https://amzn.to/3Ux4OOz 🍰 18cm pound cake mold - https://amzn.to/4j4Ebw9 🍽️ Lasagna dish https://amzn.to/4acMYWU　 🌡️ Cooking thermometer - https://amzn.to/3MvppiI 🔪 Recommended knife - https://amzn.to/4218iwK 🥛 Measuring cup - https://amzn.to/3Eb9HIW 🥄 Rubber spatula - https://amzn.to/4j8I0iQ *The Amazon URL in the description uses an associate link. 0:00 Introduction 0:14 Vegetable preparation 1:29 Chicken preparation 2:51 Chicken and vegetables cooked and simmered 5:46 Finishing the sauce Please like, comment, and subscribe! Follow us on Instagram to enjoy cooking updates! 📸👉 @pato.cooking