🍗 Fricassée de Volaille
A French classic—tender chicken simmered in a creamy mushroom sauce with pearl onions for a rich and satisfying meal.
Ingredients:
Chicken thighs – 800 g
Mushrooms – 200 g
Pearl onions – 150 g
Butter – 30 g
White wine – 150 ml
Chicken stock – 200 ml
Cream – 100 ml
Flour – 1 tbsp
Olive oil – 1 tbsp
Salt and pepper – to taste
Parsley – for garnish
Instructions:
Season chicken with salt and pepper. Brown in olive oil and butter.
Remove chicken, then sauté mushrooms and pearl onions until soft.
Stir in flour and cook for 1 minute.
Pour in white wine, scraping the pan.
Return chicken and add stock. Simmer for 25-30 minutes.
Stir in cream and simmer for another 5 minutes.
Garnish with parsley and serve warm.