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Video: Chicken Fricassee With Peas Is A French Vegetable Stew. Step-by-step Recipe With Photo
The name of this simple and inexpensive dish comes from the French verb "stew" - fricasser, and the word "fricassee" (taking into account the recipe) can be translated from French as "all sorts of things". The dish can be cooked in less than half an hour, just be sure to use two pans to significantly speed up the process. "All sorts of things" that are used to prepare fricassee are various vegetables - peas, asparagus beans, celery, carrots, turnips. The meat component of the dish is also varied - chicken, lamb, veal and pork, in a word, any meat to your taste.
Meat and vegetables are sequentially fried and then cooked in a thick white sauce based on cream or sour cream. Fragrant Provencal herbs, delicious olive oil and butter will come in handy in this recipe.
- Cooking time: 30 minutes
- Servings: 2
Ingredients for Chicken and Pea Fricassee
- 400 g chicken fillet (breast);
- 100 g of onions;
- 120 g carrots;
- 80 g stalk celery;
- 400 g frozen green peas;
- 200 ml of cream;
- 40 g butter;
- 15 g wheat flour;
- rosemary, thyme;
- 30 ml olive oil;
Method for preparing chicken fricassee with peas
We start with meat. Cut the chicken breast from the bone. For a quick recipe, you need to cook pitted meat, but in classic fricassee recipes, the meat should be on the bone.
To make the chicken roast quickly, we cut the fillet in the Chinese manner - in thin narrow strips. Important: we cut the meat across the fibers!
We heat in a short time a tablespoon of olive and butter, throw in the chopped chicken, quickly fry over high heat, sprinkle with Provencal herbs - thyme and rosemary. You need to fry the chicken for 5-6 minutes, no more.
Simultaneously heat the remaining olive oil and butter in another pan, throw in the finely chopped onions.
Add carrots, cut into the thinnest strips, to the onion (to cook quickly).
Then add the celery and fry the vegetables over medium heat, stirring constantly so that they do not burn.
Prepare the vegetable mixture for fricassee with peas for 9-10 minutes, during which time the carrots will become soft.
Now we shift the fried chicken to the vegetables.
Mix the cream and wheat flour in a bowl with a whisk so that no lumps of flour remain. Pour the mixture into a frying pan for the chicken and vegetables.
Cook over low heat for 5 minutes, stir, as the sauce can burn.
Put frozen green peas in a frying pan, close the lid tightly and simmer over low heat for 7-10 minutes. You do not need to cook for a long time to keep the peas green.
Salt and pepper the finished stew to taste, mix, remove from the stove.
We serve hot fricassee with peas, and a glass of dry red wine will make a delicious French dinner. Bon Appetit!
At the beginning of summer, when green peas are just ripening, try fricassee with pea pods - it turns out to be unusually tasty and juicy.