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POULET FRICASSEE ( CHICKEN IN MUSHROOM SAUCE)

Mr.VISHWENDRA ( BCTCA 4th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients

For Chicken Marination

  • 1 kg Chicken breasts & thighs with skin
  • 30 gms Garlic paste
  • 10 gms Salt
  • 12 gms Black pepper crushed
  • 25 ml Olive oil
  • 60 gms Butter

Stew ingredients

  • 300gms White mushrooms, halved if small, or cut in 4 to 6 if large
  • 75 gms Onions, sliced 0.6cm (1/2in) wide
  • 15 gms Garlic cloves, finely minced
  • 1 no Bay leaf
  • 3sprigs Thyme
  • 25 gms Plain flour
  • 125 ml White wine, semi dry
  • 450 ml Chicken stock
  • 06 gms Kosher salt
  • 5 gms Black pepper, crushed
  • 4 sprigs Parsley, chopped
  • 175 ml Heavy cream

Method

  1. Season chicken: Pat chicken dry with paper towels then sprinkle with crushed garlic, salt, olive oil and pepper.
  2. Brown thighs: Melt butter & oil over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
  3. Brown chicken breast: In the same skillet, place the breasts and brown evenly on both sides. Take it out and place on a paper towel and rest.
  4. Sauté mushrooms and onion: Add onion, bay leaves, and sauté for 30 seconds. Add salt and pepper and sweat it for another 1 minute. Add mushrooms and thyme. Cook for 3 minutes until mushroom is lightly golden.
  5. Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
  6. Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (“fond”) into the sauce.
  7. Return chicken to sauce: Return chicken back into the sauce with the skin side up.
  8. Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it’s bubbling constantly but not rapidly, medium-low on my stove. Cover with lid and simmer 10 minutes.
  9. Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
  10. Creamy sauce: Remove chicken to a plate. Add cream to the sauce and stir. Once it comes up to a simmer.
  11. Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like