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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a resealable plastic bag or just hold the top closed, add 3 teaspoons of the flour, salt, pepper and thyme pop in the chicken, seal the bag or hold the top closed and shake the bag to coat the chicken. (5 mins). | 2. In a small skillet brown the chicken in half a tablespoon of the butter on a medium heat (constantly move the chicken around as it may stick due to the flour) then once browned slightly set aside. (6/7 mins). | 3. In the same skillet or a clean one if preferred add the rest of the butter and saute the mushrooms, onion and celery until tender. (3/4 mins). | 4. Then return the chicken to the pan add the water and the bay leaf, stir and bring to the boil. (2/3 mins). | 5. Reduce the heat to a low-medium heat cover and simmer for 30-35 mins, stirring occasionally. During this time the sauce should thicken and have a buttery creamy colour, add more water if the sauce begins to thicken too much to bring it back to a creamy consistency. | 6. Place the remaning flour mixture in a bowl and stir in the milk until smooth then add this to the pan BE CAREFUL not to add too much flour 1 and a half teaspoons should be sufficient, whilst stirring and bring to the boil for 2 minutes. Turn off the heat and stir in 1 to 2 tablespoons of creme fraiche. You may add more creme fraiche if desired too taste as this will add a more creamy texture to the dish. I have updated the recipe based on the review to help, please note it is a difficult dish to get spot on and can taste incredible if done well, please taste the sauce on a teaspoon during cooking and add more butter/creme fraiche dependent on taste. | 7. Discard the bay leaf and sprinkle with the parsley if desired. | 8. To Cook the Rice. | 9. Begin cooking the rice about 10 minutes before the chicken fricasse is finished. | 10. Add enough rice to serve 3 to 4 people to a pan. You do not need to wash the rice before cooking. | 11. Then add boiling water just enough so there is about 2 cm of water above the rice. Cover with pan lid. | 12. On a high heat bring the rice to boiling point and leave to boil for 1 minute, then turn down the heat to lowest setting and leave for 10 minutes. Check rice after 5 minutes and add another 100 ml water if needed. | 13. The aim is to allow the steam to cook the rice in the pan after you allowed it to boil, that is why the lid is required. The end result is slightly sticky rice cooked just right not too soft, and no need to drain. You can just simply spoon the rice straight from the pan to the plate. | 14. This may leave a burn or rice stuck to the bottom of the pan if done incorrectly as no stirring of the rice is involved. | 15. You can always choose to cook the rice using another method, this is just the way I like to prepare my rice with this meal. | 16. Serve the Chicken fricasse on top of the rice and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	400		cut diced	797280.0	1431.48	17358.96	80144.76
plain flour	4 1/2	teaspoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
butter	2	tablespoons		171.0	7.857	5.343	14.4
mushroom	150		sliced	-	-	-	-
onion	1		diced	28.0	6.537999999999999	0.77	0.07
celery	100		diced	1616.0	299.97	69.69	17.17
water	200			0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
milk	100			14884.0	1166.32	768.6	797.88
parsley	2	teaspoons	minced	0.9	0.1582	0.0743	0.0198
creme fraiche	1 -2	tablespoon		-	-	-	-
rice				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.