Chicken fricassée


for 4 people

35-40 minutes preparation


  • 4 chicken fillets without skin or bones, cuts in small bites
  • 1 spoon of olive oil
  • 2 spring onion
  • 2 cloves of garlic
  • 2 1/4 dl chicken broth, or vegetable
  • 2 carrots, cut in cubes
  • 1 parnish
  • 225 grams of green peas
  • 115 grams mushrooms, cut in slices
  • 3 spoons parsley
  • a pinch of salt and pepper
  1. Fry the garlic and onions ( or shallots) on a low heat. ( 5 minutes). Add the chicken and cook for 10  minutes or until it starts to color.
  2. Add progressively  the carrots, the parnish and cook for another 5 minutes at medium heat. Remove the chicken and vegetable and add broth. ( if you have some dry white wine, pour fist, then add broth. This is what we call in french déglaçage)
  3. Pour the broth over the chicken and vegetable placed in a pot. I leave it for a few hour to marinate.
  4. Before serving, rewarm the chicken nd vegetable and add the peas. ( so that they don´t get soggy)

Bon Appétit !

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