Here’s an idea for lunch or dinner. Fast and delicious! Everyone loves it very much at home!
I’ve always cooked Chicken friscassee that way. But just today I read about the original friscassee recipe that is so different from the Bulgarian one. As usual, we have made things different again. Why? I don’t know … But I will soon try to prepare it according to the original French recipe, which I am convinced will be even better!
Bon appetit!
INGREDIENTS:
DIRECTIONS:
Arrange the chicken legs in a baking pan, sprinkling them with the universal spice and oil. Add more water to prevent them from drying, which will also leave some additional sauce. I prepare this recipe with roasted chicken because I like the taste of the roasted chicken crust better than the boiled chicken. But if you prefer to cook the chicken legs (or other chicken meat that you like), there is no problem doing it. Bake them in a moderate oven at about 180 degrees. You can optionally wrap them with aluminum foil.
Break 3 eggs in a bowl.
Add the yogurt.
Beat well with a wire whisk. This is the supplement to the milk and flour sauce that you will prepare in a little while.
In a larger pan, melt the butter.
Add the flour.
Stir until the flour is fried for a few minutes and slightly changes its colour to golden.
Start adding the milk to portions. This is very important because if you pour all the milk the mixture will get lumps that are not really pleasant.
Stir well. Once all the milk has been absorbed from by the flour, add some milk again.
Repeat the procedure several times until all the milk is absorbed by the flour mixture.
Similarly, in portions, start adding the broth. If you do not have broth you can dissolve 1 cube of broth or 1-2 tsp. of universal spice in hot water. You can simply add hot water to the sauce and finally sprinkle with any kind of universal spice. The important thing is to finally get a fine milk-flour sauce with a thick consistency. Remove it from the stove and let it cool slightly for about 10 minutes. Don't forget to stir occasionally so it doesn't get a crust.
It's time to assemble the Fricassee sauce. It is based on the principle of tempering. The goal is not to cook the eggs. Therefore, the white sauce must first be cooled so that when added to the eggs, they are not cooked. Add carefully a big spoon of the white sauce and gradually, while stirring vigorously, add to the egg mixture. Repeat until the two mixtures are combined. Return to the pan and cook for another 1-2 minutes on low heat.
A delicious chicken fricasseе sauce is obtained.
In the meantime, the chicken legs that you put in the oven should be ready.
You can optionally take the sauce from the chicken and add a few tablespoons to the sauce of the fricassee. But you must be careful not to over-salt it.
Serve the Fricassee chicken by placing one or two chicken legs on a plate and pour over the sauce. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Arrange the chicken legs in a baking pan, sprinkling them with the universal spice and oil. Add more water to prevent them from drying, which will also leave some additional sauce. I prepare this recipe with roasted chicken because I like the taste of the roasted chicken crust better than the boiled chicken. But if you prefer to cook the chicken legs (or other chicken meat that you like), there is no problem doing it. Bake them in a moderate oven at about 180 degrees. You can optionally wrap them with aluminum foil.
Break 3 eggs in a bowl.
Add the yogurt.
Beat well with a wire whisk. This is the supplement to the milk and flour sauce that you will prepare in a little while.
In a larger pan, melt the butter.
Add the flour.
Stir until the flour is fried for a few minutes and slightly changes its colour to golden.
Start adding the milk to portions. This is very important because if you pour all the milk the mixture will get lumps that are not really pleasant.
Stir well. Once all the milk has been absorbed from by the flour, add some milk again.
Repeat the procedure several times until all the milk is absorbed by the flour mixture.
Similarly, in portions, start adding the broth. If you do not have broth you can dissolve 1 cube of broth or 1-2 tsp. of universal spice in hot water. You can simply add hot water to the sauce and finally sprinkle with any kind of universal spice. The important thing is to finally get a fine milk-flour sauce with a thick consistency. Remove it from the stove and let it cool slightly for about 10 minutes. Don't forget to stir occasionally so it doesn't get a crust.
It's time to assemble the Fricassee sauce. It is based on the principle of tempering. The goal is not to cook the eggs. Therefore, the white sauce must first be cooled so that when added to the eggs, they are not cooked. Add carefully a big spoon of the white sauce and gradually, while stirring vigorously, add to the egg mixture. Repeat until the two mixtures are combined. Return to the pan and cook for another 1-2 minutes on low heat.
A delicious chicken fricasseе sauce is obtained.
In the meantime, the chicken legs that you put in the oven should be ready.
You can optionally take the sauce from the chicken and add a few tablespoons to the sauce of the fricassee. But you must be careful not to over-salt it.
Serve the Fricassee chicken by placing one or two chicken legs on a plate and pour over the sauce. Bon appetit!
