Chicken fricassee

For a chicken fricassee recipe, choose a bone-in chicken, a leg is ideal. Separate the fillet from the bones and cut it randomly. Try not to make the pieces too small, as they will retain their juiciness when stewing.

Transfer the chicken bones to a small saucepan and cover with water. On them we will prepare the broth, which will become the basis for the sauce. We prepare the broth without salt and other seasonings, not forgetting to remove the foam from the surface. We cook it for about 20-25 minutes.

Heat the oil in a frying pan and add the chicken to it. Fry it over high heat for 5-6 minutes, without stirring, until a beautiful crust appears. Then turn the pieces over and leave to fry for another 5 minutes.

Finely chop a small onion, and chop the mushrooms randomly. Any mushrooms are suitable for fricassee, but champignons, oyster mushrooms, or a combination of both are better. Stir the chicken and add the onion to it, continue to cook for 2-3 minutes over moderate heat. Then we lay the mushrooms and fry for about 5 minutes until the mushrooms release the juice.

Mix the contents of the pan and add a little flour. It will help "bind" the flavors and make the sauce thicker. Stir the chicken again, evenly distributing the flour.

Add chicken broth to the pan so that it does not completely cover the chicken pieces, about 1-2 ladles. Add salt to taste and a little ground pepper, leave the fricassee to simmer over low heat for about 5-7 minutes. Then pour in the warmed milk and put the sour cream, which will give the missing acid to this dish. Cover with a lid and continue to simmer for 10 minutes.

Fragrant chicken fricassee with mushrooms is served warm. Any side dish goes well with it, from cereals to pasta. Together with a side dish, this dish will become a full-fledged lunch, and adding vegetable salad to the fricassee, you will get a good dinner.
Enjoy your meal!