This recipe serves
8
Fricassé de volaille au Vouvray
Fricase of chicken in Vouvray white wine
Ingredients
- 1 1.5kg
- 40g
- 200
- 350g
- 1 bottle
- 50g
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- Chicken
- Butter
- Peeled small pickling onions
- button mushrooms
- Vouvray white wine
- Crème fraiche
- Salt pepper
Cook
- Cut the chicken into breast, leg and wing pieces
- Melt butter in pan
- Add chicken and onions
- On a medium high heat colour onions and chicken pieces till golden
- Add button mushrooms
- Add wine
- Bring to a simmer
- Cook for 35 minutes
- Remove chicken pieces, onions and mushrooms to serving dish (keep warm)
- On a high heat reduce remaining liquid by half
- Add cream, bring to a boil
- Season
- Pour over chicken
- Serve
Equipment required
- Chopping board
- Kirchen scissors
- Large heavy bottom sauce pan
- Slotted spoon
Regional French food
This recipe originates from:
The Loire