Chicken Fricassee with Sherry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large chicken breasts or legs
- 8 large potatoes, waxy
- possibly chicken broth
- 500 g mushrooms
- 150 g cream
- 1 glass sherry
- 1 shot white wine
- Salt and pepper, black
- butter
Print Recipe
Pin Recipe Instructions
- What is done here with chicken breast and sherry can be carried over to any other tender meat and also to firm-fleshed fish such as eel, monkfish and shellfish.
- Peel two larger (but not huge) potatoes per person, cut them into thick slices and then cut them into strips and make cubes of about 1 cm. Cook the cubes in lightly salted water or in chicken stock, drain and keep warm.
- Peel the halves of the chicken breast and also cut into cubes. Then clean the mushrooms and cut them into cubes, if possible the same size as potatoes and chicken.
- In a sauté pan, the chicken cubes are sautéed in hot butter over a low flame while constantly turning for 2 to 3 minutes. Then add the mushrooms. Turn up the heat and as soon as something like a roasting process begins, pour in a large glass of sherry, add a little salt, pour in 1 glass of white wine and cover and cook over a lively fire for 4 minutes.
- Meanwhile pour in the cream and season to taste!
- The sauce is probably still too much and too thin; so cover off! When the sauce has reached the right, creamy consistency, remove the sauté pan from the fire, add the potato cubes and season everything with 2 teaspoons of black, ground pepper.
- A stew has emerged that couldn`t be more delicate. The nut note of the sherry and the aroma of the mushrooms refine the potato cubes; add the tender chicken - a harmony that should not be unbalanced by herbs.
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