Where should I start now???….First of, I really enjoyed making the recipe…I hope everyone else did too making their’s!! Trying different, authentic recipes is something I love to do. CHICKEN FRICASSEE is also a very traditional French recipe. I felt it was sort of a gravyish soup. What will mesmerise you, is it’s aroma. The wine and mushroom together give rise to this wonderful aroma that captures your senses right away. At every stage, the aroma becomes stronger and stronger. You can exactly figure out when it’s time to add the next ingredient with the smell.
I adapted the recipe from a cookbook called New All Colour Hamlyn Cookbook. I had spent a long time Googling for the perfect recipe, when I had had it already, right under my nose. Something told me I had to check that book once since it mostly has many French recipes.
Another funny thing that happened was, I ran out of spaghetti as well as pasta, so I served it with cooked noodles….xD..xD…I’m not a spaghetti fan so it did well for me. I totally loved the combination. I had made this when my friend had come over. She loved it too! We had an awesome time in the kitchen. She was like the perfect apprentice! Hehehee..I hope she doesn’t read this!!!:D
We can serve this with any type of bread, cooked pasta, flavoured rice, spaghetti or noodles( like I did! XD!). In the book she had served it with cooked rice.
I substituted the sour cream with beaten yogurt and used rosemary and parsley for flavour. I’m not a very Thyme person.
200g chicken breasts
Plain flour for tossing the chicken in
150 ml water
150ml dry white wine
150 ml beaten yogurt
1 tsp dried rosemary
Parsley dried to sprinkle
1 bay leaf
Salt and freshly ground pepper to taste
Now add the chicken broth and wine. Simmer and cook for atleast 30 minutes till it reduces to an extent. You’ll start seeing a saucy texture. Then add the yogurt and cook for only a minute or so. Otherwise it might tend to break.
Serve hot with the Fricassee.