Chicken fricassee, creamy, dish to please your mother

Chicken fricassee, creamy, a single dish to please your mother, very easy to make

Chicken fricassé: a dish that is in our gastronomic history and very easy to make, which satisfies everyone.

By Cris Muratori and Manu Boffino, from Bake and Gourmet Cakesite of recipes, menus and shopping lists, partner of TERRA Degusta.

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• PORTION: two . To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 1 bowl, 1 kettle, 1 pressure cooker.
• EQUIPMENT: conventional

INGREDIENTS: CLICK TO SEE SHOPPING LIST

Creamy Chicken Filling (Fricassê):

• 300 g chicken breast or thighs, skinless, boneless
• lemon juice)
• olive oil for frying
• ½ large onion, chopped
• 1 clove of garlic, minced
• ¼ carrot, peeled and grated
• 1 7cm stalk of celery, coarsely chopped
• ¼ red pepper, deseeded, minced.
• ¼ can diced peeled tomatoes with juice
• chopped parsley
• 80 g of cream cheese
• 1 bay leaf
• salt and pepper

Finish :

• scarce potatoes

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. Wash and dry the boneless chicken. Transfer to a bowl and season with lemon, salt and pepper. Cover with plastic wrap and leave to marinate for about 20 minutes.
3. Put a pot of water on the fire to boil.
4. Wash, peel and chop the onion and garlic.
5. Wash and roughly chop the celery.
6. Wash, dry and chop the parsley.
7. Wash, remove the seeds and chop the pepper.

PREPARATION:

Creamy Chicken Filling (Fricassê):

1. Heat a pressure cooker and add a drizzle of oil.
2. When heated through, add the seasoned chicken and brown on each side for about 4 minutes.
3. Remove the chicken from the pan and set aside on a support plate.
4. In the same pan, saute the onion, garlic, carrot and celery (add a little more oil if necessary) until the onion becomes transparent.
5. Add the girl’s finger pepper, sauté a little more.
6. Add the peeled tomatoes with the juice and season with salt and pepper.
7. Saute for another 3 minutes, stirring occasionally to prevent burning.
8. Return the chicken to the pressure cooker and add the boiling water, enough to cover.
9. Add the bay leaf.
10. Turn up the heat, cover and let it come to pressure.
11. Turn the heat down to medium/low and cook for 20 minutes after pressing.

Creamy Chicken Filling (Fricassê):

1. After the estimated cooking time, turn off the heat.
2. With the help of a fork, lift the valve to release the pressure – do this step very carefully.
3. Open the pan to make sure the meat is cooked through.
4. Cover the pan again and shake it to break up the chicken, or do it with the help of two forks.
5. Return the heat to medium and when the chicken is bubbling again, add the cream cheese and mix well.
6. Cook, pan uncovered, stirring for about 5 minutes – it should be creamy enough.
7. Add the chopped parsley and season with salt and pepper.
8. Turn off the heat and discard the bay leaf.

FINISHING AND ASSEMBLY:

1. Place the chicken fricassee on a deep plate or, if you prefer, distribute it among the plates.
2. Finish with the straw potato.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.