Classic French fricassee is prepared with a creamy sauce. Today we will prepare an Americanized version of this dish - in this version, the chicken is stewed in a sauce with the addition of tomatoes. Due to the presence of acid in the cooking liquid, the meat is very tender and tasty.
Ingredients: - chicken (I have thighs), - carrots, - large onion, - bell peppers, - dry white wine or water, - tomatoes in own juice, - bay leaves, - dry thyme, - dry oregano or basil, - sugar, - salt and pepper, - vegetable oil for frying
Cooking method:
We wash the chicken, cut into portions, salt and pepper. Fry the chicken pieces in vegetable oil for about 15 minutes.
While the chicken is roasting, peel and cut the carrots, peppers and onions into cubes. Fry vegetables in another pan, add bay leaves, spices and salt. Fry for 5 minutes, add tomatoes, water, a pinch of sugar. Place the chicken, bring to a boil and simmer over low heat, covered for about 30 minutes. Rice or mashed potatoes are served as a side dish for fricasse. Cook with love and bon appetit !!!