Welcome to chef_mehrad channel!
Here, I'll guide you through the art of creating the perfect Chicken Fricassee.
Join me as we transform simple ingredients into a delicious, comforting dish featuring succulent chicken legs, fragrant rosemary, and a medley of flavors.
In each episode, we'll explore the step-by-step process of making this classic French dish. We'll start by browning the chicken legs and sautéing onions and mushrooms to build a rich base. A hint of chili flakes will add a touch of heat, while a splash of white wine and chicken broth deepens the flavors. We'll then stir in cream and nutmeg to create a velvety sauce that envelops the tender chicken.
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Let's cook together and bring a taste of French cuisine to your kitchen!
Ingredients:
Butter
chicken legs
fresh rosemary
1 medium size onion
mushrooms
1 teaspoon chili flakes
1 cup white wine
2 cups chicken broth
1 cup heavy cream
1/4 teaspoon ground nutmeg
carrot, peeled and sliced
large potatoes, puree
Fresh herbs (parsley, thyme, or your choice)
Salt and pepper to taste
Instructions:
Prepare the Chicken:
Season the chicken legs with salt and pepper.
In a large skillet or Dutch oven, heat some Butter over medium-high heat.
Add the chicken legs and brown them on all sides, about 5-7 minutes each side.
Remove and set aside.
Sauté the Vegetables:
In the same skillet, add the julienne onion and sauté until translucent.
Add chili flakes.
Add the sliced mushrooms and cook until they release their juices .
Deglaze and Simmer:
Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom.
Add the chicken broth and bring to a boil.
Stir in the heavy cream and ground nutmeg.
Reduce the heat and return the chicken legs to the skillet. Simmer, covered, for about 30 minutes, or until the chicken is cooked through.
Uncover and letting the sauce thicken slightly.
Finish the Sauce:
Adjust fresh herbs and seasoning with salt and pepper as needed.
Caramelize the Carrots:
In a separate pan, heat a bit of olive oil over medium heat.
Add the sliced carrots and cook until they start to caramelize, about 10 minutes. Season with salt and pepper.
Prepare the Potato Puree:
Boil the chopped potatoes in salted water until tender, about 30-45 minutes.
Drain and mash with butter, cream, and salt to taste until smooth and creamy.
Assemble and Serve:
Plate the chicken legs with a generous spoonful of the creamy sauce.
Add a portion of caramelized carrots and a scoop of potato puree on the side.
Garnish with freshly chopped herbs for a burst of color and flavor.
ENJOY.
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