Chicken Fricassee with Aromatic Vermouth
Casserole
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
25 Min
Description
This chicken fricassee with vermouth is a recipe that I have perfected over the years. The combination of tender chicken with the creamy sauce and the aromatic touch of white vermouth makes it a truly special dish. It is ideal for a family meal or a festive dinner, especially in the colder months. The preparation is simple, although it requires a little patience for the flavors to integrate perfectly. Go ahead and try this delight that is sure to delight everyone at home! You can accompany it with white rice or some steamed potatoes.
Ingredients (14 ingredients)
-
1 kg Chicken thighs or a whole chicken, chopped
-
1 piece Onion
-
1 clove Garlic
-
1 cucharada Wheat flour
-
1 rama Fresh thyme
-
1 piece Bay leaf
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200 ml White vermouth
-
150 ml Vegetable or chicken broth
-
1 piece Carrot
-
1 piece Leek
-
125 ml Liquid cream for cooking
-
Ground black pepper
-
Salt
-
Extra virgin olive oil
Preparation (9 steps)
Initial preparation of the chicken and vegetables
Season the chicken with salt and pepper to taste. Chop the onion and garlic clove. Cut the carrot and leek into thin julienne strips and set aside.
Sauté the onion and garlic
Add the onion and garlic to the bowl and chop 3 sec./Stufe 5. Add a little extra virgin olive oil and sauté 3 Min./120°C/Stufe 1.
Add the chicken and brown
In a separate pan, heat a little extra virgin olive oil and brown the chicken over medium-high heat, turning it to brown on all sides. Set aside.
Incorporate flour, herbs and liquids
Add the flour to the bowl, stir, and add the thyme and bay leaf. Incorporate the white vermouth and the vegetable or chicken broth. Stir to integrate everything.
Cook the chicken in the sauce
Place the browned chicken in the bowl. Cover and cook 20 Min./100°C/Stufe 1/Rotation to the left.
Blanch the carrot and leek
Meanwhile, blanch the carrot and leek in boiling water or cook them in the microwave. We can leave them more al dente if we prefer them to be slightly crunchy.
Add the vegetables and cream
After the chicken time, add the blanched vegetables and the liquid cream for cooking to the bowl, stirring gently with the spatula.
Cook and reduce the sauce
Cook everything together 5 Min./90°C/Stufe 1, allowing the sauce to reduce to taste.
Serve
Add one more dash of freshly ground black pepper before serving.
Finished cooking? Great! 🎉
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Created by
Marta Flores
4
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Cereals containing gluten
- Milk
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