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frenchutama· 4 servings

≈3416 kkal · P 230.4g · L 177.1g · KH 227.7g (per recipe, TKPI estimate)

Fricassee Ayam

Chicken Fricassee

Fricassee Ayam
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1.5 kg chicken pieces (thighs and drumsticks)
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 200 ml dry white wine
  • 500 ml chicken stock
  • 200 ml heavy cream
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

Instructions

  1. 11. Season the chicken with salt and pepper, then brown it in butter and olive oil over medium-high heat; remove and set aside.
  2. 22. In the same pot, add the onion, carrots, celery, and garlic; sauté until softened, about 5 minutes.
  3. 33. Stir in the tomato paste and thyme, cooking for 1 minute to develop flavor.
  4. 44. Deglaze the pan with white wine, scraping up browned bits, and reduce by half.
  5. 55. Return the chicken to the pot, add the bay leaf and chicken stock; bring to a gentle simmer, cover, and cook 25‑30 minutes until the meat is tender.
  6. 66. Remove the chicken and vegetables, discard the bay leaf, and stir in the heavy cream; simmer 5 minutes to thicken the sauce.
  7. 77. Return the chicken and vegetables to the sauce, adjust seasoning, garnish with chopped parsley, and serve hot over rice or boiled potatoes.

Source: llm-generated