RCI-BR.006.0047.001

Fricassée de poulet à l’Alsacienne

Name: Fricassée de poulet à l’Alsacienne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 kg Chicken pieces (4 lbs); 250 g Mushrooms (8 oz.); 125 g Bacon (4 oz.); 10 unit Onions; 3 cloves Garlic; 45 g Butter (1½ oz.); 1 bottle Red wine; 3 sprigs Parsley; 1 sprig Thyme; 2 unit Bay leaves; 2 unit tbs Flour; 1 tsp Olive oil

French cuisine –

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

Chicken pieces (4 lbs)
2 kg
Mushrooms (8 oz.)
250 g
Bacon (4 oz.)
125 g
Onions
10 unit
Garlic
3 cloves
Butter (1½ oz.)
45 g
Red wine
1 bottle
Parsley
3 sprigs
Thyme
1 sprig
Bay leaves
2 unit
tbs Flour
2 unit
Olive oil
1 tsp

Method

Preheat oven to 180°C (350ºF).

Remove the skin from the chicken.

Season all the pieces.

Pour the oil into a flame-proof casserole

Render the bacon, coarsely cut up and add the onions peeled and minced.

Add the peeled and minced garlic, the mushrooms washed and coarsely chopped and then the chicken.

Add the wine.

Add the herbs.

Bake for about 45 minutes.

Several minutes before the end of the cooking period, add the flour mixed with the olive oil to the liquid in the casserole and mix in turning the chicken pieces to coat well with the sauce.

Sprinkle the chicken with cut up parsley before serving.

Fricassée de poulet à l’Alsacienne

Ingredients

Method

What Makes This Variant Distinct