Chicken with cream and chanterelle fricassee Ingredients: 1 tablespoon of flour - 1 tablespoon of - oil - 20 cl of - crème fraîche - 12 onions - salt - 50 g of - butter - pepper - 1 chicken - 600 g of - chanterelles - 2 cloves of - garlic - 20 cl of - dry white wine.
Utensils：
- 1 casserole dish- 1 Set 3 frying pans- best frying pans 1 Heating blender- Heating blender 1 kitchen scale- scales
Total time: 1h05 Preparation: 15 min Rest:- Cooking: 50 min
Phase 1
Heat the oil and butter in a casserole dish.
Phase 2
DoneAdd the peeled onions again.
Phase 3
Cut the chicken into pieces.
Phase 4
Remove the browned onions from the casserole and brown the chicken pieces on all sides for about 15 min.
Phase 5
Salt, pepper and sprinkle with flour. Pour in the white wine and put the small onions back into the casserole dish. Cover and simmer for 40 minutes over low heat.
Phase 6
Meanwhile, clean the chanterelles, drain them and fry them in a pan in butter for 15 minutes over low heat.
Phase 7
Once the water has rendered and evaporated, add salt, pepper and sprinkle with chopped garlic. Leave to brown for a few minutes.
Phase 8
Add the cream to the chicken casserole and heat for a few moments to obtain a creamy sauce.
Phase 9
Serve the creamed chicken with the chanterelle fricassee, and possibly some Bintje potatoessteamed.
Utensils：
- 1 casserole dish- 1 Set 3 frying pans- best frying pans 1 Heating blender- Heating blender 1 kitchen scale- scales
Total time: 1h05 Preparation: 15 min Rest:- Cooking: 50 min
Phase 1
Heat the oil and butter in a casserole dish.
Phase 2
DoneAdd the peeled onions again.
Phase 3
Cut the chicken into pieces.
Phase 4
Remove the browned onions from the casserole and brown the chicken pieces on all sides for about 15 min.
Phase 5
Salt, pepper and sprinkle with flour. Pour in the white wine and put the small onions back into the casserole dish. Cover and simmer for 40 minutes over low heat.
Phase 6
Meanwhile, clean the chanterelles, drain them and fry them in a pan in butter for 15 minutes over low heat.
Phase 7
Once the water has rendered and evaporated, add salt, pepper and sprinkle with chopped garlic. Leave to brown for a few minutes.
Phase 8
Add the cream to the chicken casserole and heat for a few moments to obtain a creamy sauce.
Phase 9
Serve the creamed chicken with the chanterelle fricassee, and possibly some Bintje potatoessteamed.