Chicken thigh and drumstick fricassee

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Fricase is something in French. An exquisite dish of any meat, stewed in a creamy mushroom sauce, aromatic spices and white wine.

Chicken thigh and drumstick fricassee
Chicken thigh and drumstick fricassee

Ingredients: Chicken legs, Mushrooms, Onion, Garlic, Salt, Coarsely ground pepper, Rosemary, Cream 20%, Butter, Olive oil, Flour, Chicken or vegetable broth, Bay, Dry white wine

Cooking method:

Divide the legs into drumsticks and thighs, rinse, dry.

Melt the butter in a deep saucepan with a thick bottom, add olive oil and fry the drumsticks and thighs on both sides until golden brown. Remove from saucepan.

Cut mushrooms into quarters. Onion cut into half rings. Finely chop the garlic. Fry everything in the same pan until golden brown. Put the meat to the mushrooms, pour the broth. Add bay leaf, rosemary. Salt and pepper. Cook over medium heat for 25-30 minutes, depending on the size of the drumsticks.

Then put the meat out of the pan again, pull out the sprigs of rosemary, bay leaf. Add flour, cream, 50 ml of white wine to the mushrooms in a saucepan, and mix everything well. Should be a textured sauce. Return meat to saucepan. Simmer another 15 minutes.

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