Gordon Ramsay's Chicken Fricassee is a classic French dish reimagined by the acclaimed chef. This Recipe features tender chicken pieces, beautifully browned and simmered in a savory sauce with aromatic herbs and brandy. Adding bacon and mushrooms brings depth and earthiness, creating a harmonious blend of flavors. The dish is finished with fresh thyme or parsley, adding color and freshness.
Ingredients:
2 tbsp olive oil
8 chicken pieces (4 drumsticks and 4 thighs)
1/4 lb. thick bacon, chopped into strips
4 garlic cloves, peeled and crushed
1/2 lb. white button mushrooms, halved
1 bay leaf
2 rosemary sprigs
2 thyme sprigs, leaves only
1 1/2 oz. brandy
1 3/4 cups chicken stock
Sea salt and freshly ground black pepper
Directions:
00:00 Begin chicken fricassee by browning the chicken in a hot pan after seasoning it with salt and pepper.
00:27 Season chicken on both sides for even flavor.
00:41 Use fresh thyme and rosemary herbs to add depth to the dish.
01:08 Crush garlic cloves with the skin on for the rustic flavor profile.
01:17 Prepare chestnut mushrooms and pancetta to add to the dish; aim for color on the chicken before adding them.
02:16 Sauté pancetta with chicken, then add garlic and mushrooms.
02:45 Strip rosemary and thyme leaves for use in the fricassee.
03:12 Carefully flambé with brandy to enrich the flavor without the raw alcohol taste.
03:41 Add chicken stock and simmer to reduce for about 10 minutes.
04:10 For sautéed potatoes, slice and parboil them before frying with goose fat, shallots, garlic, and herbs.
04:54 Cover the fricassee with a lid partially on to allow steaming while cooking.
05:04 Chop fresh parsley for garnish and sprinkle it on the fricassee.
05:55 Serve chicken fricassee with herb sautéed potatoes for a classic French dinner.
Actual RRecipe [ Ссылка ]
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