Touraine chicken fricassee with Vouvray, and seasonal vegetables Tourisme Main Course Eng

Ingrédients

For 10 people

8 farm chicken filets or supremes from Touraine
thyme and laurel
15g (0.03 lb) of butter
1 glass of still Vouvray or white Sauvignon
4 tablespoons of ancient mustard
3 shallots
3 garlic cloves
olive oil
50cl (17 oz) of thick sour cream
1/2 bunch of tarragon
salt and pepper
1 pouch of vegetable broth
40g (0.08 lb) of white rice per person

Winter trim :
about 20 button mushrooms
3 carrots
1 leek

Summer trim :
3 zucchinis
2 red bell peppers
400g (0.9 lb) of green beans

veggie => vegetables + 60g (0.13 lb) of rice per person + fish if ok

Étapes de la recette

Bring to a boil 50cl (17 oz) of water and add the pouch of vegetable broth. Let infuse for 30 minutes and reserve.
Clean the mushrooms with a damp towel and chop them.
Saute the mushrooms in olive oil for 5 minutes over high heat. Add some minced garlic, and a good tablespoon of butter at the end of cooking. Reserve.

Meanwhile, slash the shallots, mince the garlic and slash the tarragon.
Cut the vegetables to your convenience. Reserve (well wash the leek once it’s chopped).

Prepare the chicken fillets with a knife and cut them into medium-sized pieces (5 or 6 pieces per filet).
At medium heat, cook the chicken pieces in a frying pan with oil, add the slashed thyme and the laurel leaves.
When the chicken pieces are golden, deglaze with white wine and add the shallots and the garlic.
Reserve the meat.

In the same frying pan, saute the vegetables. Reserve the fragile vegetables (green beans and zucchinis).
Add the chicken.
Deglaze with the broth. Let reduce for about ten minutes.
Add the mushrooms and all the other vegetables.
Add the fresh sour cream and the mustard, delicately blend again.
Correct the seasoning.

Add the tarragon just before eating.

VEGGIE :
Saute the meat apart. Reserve. Proceed the same way as with the vegetables. Add the broth, the sour cream and the mustard.
Reserve a part of the fricassee, and add the chicken to the other part.
If cooking fish : snack a piece of white fish. Enjoy with the vegetables, the rice and the sauce.

Bon appétit !