Geneva Chicken Mushroom Fricassee
by Editorial Staff
The people of Geneva are probably big fans of chicken. One of their favorite delicacies is chicken mushroom fricassees. Traditionally, besides chicken and potatoes, this dish takes mushrooms, rosemary, basil, and parsley, whereas I have confined myself to one parsley, and the white mushrooms have replaced the hangers. You can lick your fingers!
Ingredients
- Chicken (I have thighs) – 500
- Potatoes – 500 g
- Vevenka mushrooms (ideal white) – 300 g
- Butter – 60 g
- Vegetable oil
- Onions – 1 bar.
- Garlic – 3 teeth
- Parsley greens – 1/2 beam
- White dry wine – 50 g
- Meat broth or water – 100 g
- Salt is the taste
- Black ground pepper tastes good
Directions
- Prepare the chicken mushroom fricassees.
- Slice the onions fine.
- The garlic is crushed with a knife.
- In a cast-iron pot for 20 g of butter and 1 st. a spoon of vegetable oil, fry the onion for 5 minutes.
- Spread the bow to the side, and put the chicken parts in the middle (I only have my hips). Also, put garlic.
- Roast the chicken from two sides to golden. Pour wine and soup, suck. Braise under the lid for 30 minutes.
- In the meantime, peel the potatoes and cut them in two centimeters.
- In a large 20 g creamy pan and 1 st. a spoonful of vegetable oil, fry the potatoes from all sides to a beautiful golden color. Eat fried potatoes.
- Cut the mushrooms big.
- Fry the mushrooms on the 2nd st. spoonfuls of vegetable oil to gold. And don’t forget to salt.
- Five minutes before the chicken is ready, put the green in the pot. In 30 minutes, the chicken is completely cooked and the onions are caramelized.
- Put the chicken, half-baked potatoes, and fried mushrooms in the heat-resistant form. Sit down and sip a little. Add the remaining butter. Send a chicken with mushrooms and potatoes to the 180-degree oven for 20 minutes. During this time, the potatoes will reach the right condition and become friends with the chicken and mushrooms.
Bon appetit!
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