Chicken Fricassée is a rustic French family-style chicken stew made with chicken pieces braised in a creamy white sauce.
Ingredients
9 OZ / 250 G brown rice
2 EA bay leaves
42.5 OZ / 1200 ML hot chicken stock
4 EA chicken breast fillets
4 PINCHES pepper
0.25 TSP salt
3.5 OZ / 100 G onion
1.5 OZ / 40 G unsalted butter
1.5 OZ / 40 G plain flour
1 TBSP capers in brine
8 OZ / 230 ML cream
2 TSP lemon juice
Directions
Put the rice in simmering basket with bay leaves. Place simmering basket into mixing bowl and pour the hot stock over it. Attach the lid on with measuring cup, cook for 15 minutes / 250°F|120°C / speed 1.
Cut the chicken breast into 1-inch cubes. Season the meat all over with salt and pepper. Arrange in the deep steaming tray.
Give the rice a stir then attach the steamer to the mixing bowl with its lid on, steam for 10 minutes.
Remove the steamed chicken and rice from the mixing bowl then strain the stock. Make sure you reserve 300 ML (1 1/4 CUP) of the stock. Remove the bay leaves.
Peel and halve the onion then add to the mixing bowl. Chop for 10 seconds / speed 5. Use the spatula to scrape down the sides of the mixing bowl.
Add the butter and remove the measuring cup, sauté for 5 minutes / 250°F|120°C.
Add the flour and reserved stock. Make sure the measuring cup is inserted, mix for 10 seconds / speed 5.
Add the drained capers, cream and lemon juice. Make sure the measuring cup is inserted, cook for 5 minutes / 212°F|100°C / speed 2. Season to taste.
Put the meat in a serving dish and pour over the sauce. Serve with the rice. Enjoy!
Recipe Note
TIP:
If you like, you can add pre-cooked pieces of asparagus, peas and button mushrooms to the Fricassée.
