Rare Recipe Challenge/ Chicken Fricassee

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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.

Here’s a pic
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Ingredients
200g chicken breasts
100g mushroom
1 onion
40 butter
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
3 cloves
Spaghetti
Salt and freshly ground pepper to taste

Method:
Slice the breasts into 2 & 1/2 Γ— 1 inch pieces. Finely chop the onions. Dice the mushrooms after cleaning them well.
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Toss the chicken pieces in flour.
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In a pan add the butter. Once it starts melting, add the onions and stir fry them until they turn translucent.
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Add the mushrooms and stir well without breaking them for another 3 minutes on meduim flame.
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Then add the tossed chicken pieces. Once they turn golden browm all over, ie, within 7 to 8 minutes, sprinkle the rosemary over. Add salt and pepper to taste.
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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.
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Sprinkle parsley over it while serving.
Cook the spaghetti in enough water with salt, bay leaf and 3 cloves.
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Serve hot with the Fricassee.

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I am taking this to the Rare Recipe Challenge . Jhuls from thenotsocreativecook.wordpress.com will be judging this challenge.

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50 thoughts on “Rare Recipe Challenge/ Chicken Fricassee

    1. This was the first time I ever used wine in cooking. I’ve used it only in baking before. So I was quite skeptical about it, but then it turned out fine. It was different from what we usually have!

      Liked by 1 person

  1. Lina, you have chosen a good recipe! I have a recipe for Chicken Fricassee for too long and I still haven’t tried it. Yours looks so divinely delicious and my mouth is watering. πŸ˜€

    Again, thank you for choosing me as your first judge – I am really honored! I wish to participate next time. πŸ˜‰ Also, congratulations on your first Rare Recipe Challenge. I love that you came up with this idea to be introduced to more rare/unique recipes. I love discovering recipes like this and I am sure that others, too. πŸ˜‰

    I wish you a lovely week ahead.

    x Jhuls

    Liked by 1 person

    1. Thank you so much Jhuls! I am so glad you are judging the first ever challenge! The list for Feb is already up, I think there are only 3 recipes remaining. I would love to have you as a participant! Thank you once again! The Chicken Fricasse was amazing! You should surely try it!!

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      1. Through the comment section..just go over and choose an unstriked recipe. Once you have confirmed your choice I’ll strike it for you☺

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      2. Thanks Jhuls! This is actually a rare cake challenge specifically! I’m hence really excited to see how everyone will present their recipes.

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  2. Nice start to the challenge Lina. Your recipe looks delicious. Any way we can substitute wine? And what do you want us to do with our posts. Publish them on our blog and link you up or mail you the recipe?

    Liked by 1 person

    1. Hi skd! There is another post to link your recipe in..just check it out…I think you can use lime juice or vinegar instead…I never use wine too, this was the first time! It was a different experience though

      Liked by 1 person

  3. I like the idea of the special spices (rosemary, bay leaf and parsley) you added, Lina. I like thyme with a beef stew where it doesn’t overwhelm the meat. Chicken is so mild flavored, I like how you improved the recipe to this classic dish.
    Your chicken fricassee looks amazing. I like the mushrooms, wine, onions, butter, subbing yogurt is really great. I do like dour cream and it is not fattening. Some people think it is!

    Liked by 1 person

  4. Great share Lina πŸ™‚ I will look for ways to make it veggie – hahaha πŸ™‚ Good pictures too. I had a lot of fun taking part in this challenge. Looking forward to many such unique challenges πŸ™‚

    Liked by 1 person

    1. Thanks a lot…you have done an amazing job! I am really glad to have you as a part…you are truly very talented…the list for next month is already up btw

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  5. Yes, the aroma of a really good recipe — it’s what draws one in! Too bad on the Internet there’s no Scratch n Sniff! (Or, considering the Internet in general… perhaps this is just as well…) I’ve probably eaten chicken Fricassee in the distant past, but I know I’ve never made it. By the way, thank you for organizing this!

    Liked by 1 person

    1. Thanks a lot for the wonderful comment…Please try it if you haven’t yet😊😊😊..thanks for participating! It is you’ll who make this fun!

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  6. This looks wonderful, Lina, and the aromas you describe are enough to make the mouth water! I’d like it with any of the accompaniments you mention.I love rice and most types of pasta, and like the look of it with spaghetti very much.

    Liked by 1 person

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