2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fricassee is a type of béchamel-like sauce to which beaten egg yolks are added. It is mostly used for pouring over cooked or fried meat, but in Bulgaria it is the most common.
In order to be able to diversify every time you get tired of chicken with fricassee, you can try the following three options for its preparation:
Option 1
Necessary products: 500 g chicken breast, 2 tbsp butter, 2 tbsp flour, 2 tsp broth, 2 beaten egg yolks, salt and lemon juice to taste.
Method of preparation: The chicken is boiled in slightly salted water. When it is ready, take it out, leave it to cool and cut it into thin strips. Separately, the flour is dissolved in a small part of the cooled chicken broth. Pour over the rest of the broth and bring to the boil, stirring constantly, until thickened. Finally, add the butter and the yolk, salt and lemon juice to taste and pour the sauce over the chicken. Everything mixes well.
Option 2
Necessary products: 500 g boneless chicken legs, 1 vegetable broth, 20 g butter, 4 tablespoons flour, 3 egg yolks, 1 clove garlic, a few grains of black pepper, salt and lemon juice to taste.
Method of preparation: Boil the chicken and after removing the foam, add the broth and peppercorns to the water. When ready, take out and cut into portions, which are fried in a little oil and arranged on a plate. Fry the flour together with 4 tablespoons of butter and add to it in portions the broth in which the chicken was boiled.
Add the crushed garlic clove. Use as much broth as you want the sauce to be thick. After cooking for about 10 minutes, remove the sauce from the heat and build up with the yolks, add a little lemon juice and salt to taste and pour the prepared sauce over the chicken. If you want, you can put a few sliced carrots on a pickle for decoration.
Option 3
Necessary products: 500 g boneless chicken legs, 20 g butter, 4 tablespoons flour, 2 egg yolks, salt to taste, a few sprigs of finely chopped parsley
Method of preparation: Boil the chicken in salted water and when it is ready, cut it into portions and arrange it in the bowl in which you will serve it. Fry the flour together with the butter and dilute with the broth in which the chicken was cooked. Boil for about 10 minutes and finally build up with the yolks. Add salt to taste and pour the sauce over the meat and sprinkle with parsley.
Be sure to try the recipe for Classic chicken fricassee, Fricassee with mushrooms, Delicious chicken fricassee, Chicken fricassee in Thracian, Veal fricassee, Chicken fricassee with mushrooms, Easy chicken fricassee.
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