Fricassee of chicken with potatoes

Fricassee of chicken with potatoes

Fricassee of chicken with potatoes

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


Chicken thighs (cleaned fillet) – 100 g
Flour – 1 tbsp
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
Cucumber (marinated) – 15 g
Cherry (marinated) – 10 g
Parsley (for decoration) – 1 sprig


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.

Sliced ​​chicken sprinkled with salt and pepper, breaded in flour.

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.

Add the cream and Worcestershire sauce. Stirring constantly, until thick warm. Once thickened remove the pan from the heat.

For the garnish of sliced ​​potatoes fried in a pan until golden brown.

Add salt, pepper and cream.

Bring to a boil and evaporate until thick.

Fried potatoes pass on cast iron pan, sprinkle with grated cheese on a coarse grater and send in a preheated oven.

Bake until golden brown at 180 ° C for 10-15 minutes.

Next to the potatoes in a cast iron skillet ready to lay fricassee.

Garnish with pickled cherry tomatoes, pickled cucumbers and parsley.

Bon Appetit!

Fricassee of chicken with potatoes

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