Minced Chicken Fricassée
This delightful Minced Chicken Fricassée is a culinary homage to my time exploring the rustic flavors of French kitchens. Drawing inspiration from classic French cooking techniques, this modern twist on fricassée blends comfort with sophistication, creating a dish that's both hearty and elegant.
Ingredients
500 grams ground chicken (minced chicken) - preferably organic
2 tbsp butter - unsalted, divided
1 cup button mushrooms - cleaned and sliced
1 medium onion - finely chopped
2 cloves garlic - minced
1 cup white wine - dry, like a Sauvignon Blanc
1 cup chicken stock (chicken broth or chicken bouillon) - low sodium
1 tbsp all purpose flour (plain flour Australia and UK)
1 tbsp cream - heavy
2 tbsp parsley - fresh, chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Preparation: In a large skillet, heat 1 tablespoon of butter over medium heat until it begins to foam. Sauté the mushrooms until golden brown and fragrant, about 5 minutes. Remove and set aside.
- Sauté Onions and Garlic: In the same skillet, add the remaining tablespoon of butter. Once melted, add the onions. Cook until translucent and slightly caramelized, approximately 6 minutes, then stir in the minced garlic, cooking for an additional minute.
- Cook Chicken: Increase the heat to medium-high and add the minced chicken. Sauté until browned and no longer pink, about 8-10 minutes. Stir frequently for even cooking.
- Deglaze: Pour in the white wine to deglaze, scraping up any browned bits on the pan. Let it simmer until reduced by half, for about 5 minutes.
- Thicken Sauce: Sprinkle the flour over the mixture and stir to incorporate. Slowly pour in the chicken stock, stirring constantly to avoid lumps. Let the mixture simmer and thicken for about 10 minutes.
- Finish and Serve: Stir the cream into the sauce and return the mushrooms to the skillet. Heat through, about 2 minutes. Season to taste with salt and pepper.
- Garnish: Remove from heat and sprinkle with fresh parsley before serving.
Notes
For a deeper flavor, consider using a splash of lemon juice along with the wine. To make this dish dairy-free, replace butter with olive oil, and omit the cream or use a plant-based alternative.
Nutrition
Calories: 321kcalCarbohydrates: 7gProtein: 24gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 128mgSodium: 355mgPotassium: 847mgFiber: 1gSugar: 3gVitamin A: 401IUVitamin C: 6mgCalcium: 32mgIron: 2mg
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