The term “fricassee” originated from the French word “frire” which means “to fry,” and “casser” which means “to break.” The dish itself is believed to have originated in France in the 16th century, and it quickly spread to other parts of Europe, including Spain. Spanish chicken fricassee may incorporate different ingredients and flavorings that reflect the local culinary traditions, but the basic cooking method and technique remain similar.
Fricassee typically refers to a method of cooking where meat (usually chicken or veal) is first sautéed in butter and then simmered in a broth with vegetables and cream. You can also add white wine. The resulting sauce is then thickened with a roux made from flour and cream.
Over time, fricassee has become a popular dish in many different countries and cuisines, including Spanish cuisine.
Ingredients for Spanish chicken fricassee with mushrooms
- Chicken breast – 700 g.
- Large onion, chopped – 1
- Garlic cloves, minced – 2
- Olive oil – 2 tbs.
- Mushrooms – 200 g.
- Chicken broth (or water) – 200 g.
- Paprika – 1 tsp.
- Bay leaf – 1
- All-purpose flour – 2 tbs.
- Heavy cream – 100 g.
- Salt and pepper to taste
- Chopped parsley for garnish
How to make Spanish chicken fricassee with mushrooms
Step 1. Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides. Remove the chicken and set it aside.
Step 2. Add the chopped onion to the pot and cook until it is translucent, about 5 minutes. Add the garlic and diced mushrooms and cook for another minute.
Step 3. Add the white wine, chicken broth, paprika, and bay leaf to the pot. Stir to combine.
Step 4. In a small bowl, whisk together the flour and heavy cream until smooth. Add the mixture to the pot and stir to combine.
Step 5. Return the chicken to the pot and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.
Step 6. Season with salt and pepper to taste. Serve the chicken fricassee hot, garnished with chopped parsley.
Tips for Spanish chicken fricassee
- Brown the chicken well on all sides to develop a rich flavor and color.
- Don’t rush the cooking process – let the chicken simmer on low heat until it is fully cooked and tender.
- Use a whisk to ensure the flour and cream mixture is completely smooth and free of lumps.
- Adjust the seasoning to taste with salt and pepper.
- Garnish the dish with fresh chopped parsley to add a pop of color and freshness.
- Serve the fricassee with a side of rice or crusty bread to soak up the delicious sauce.
- For added flavor, you can also add other aromatics like thyme, rosemary or even a pinch of saffron to the recipe. You can also substitute olive oil with butter.
- Make sure to remove the bay leaf before serving as it’s not meant to be eaten.
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