Lutong-bahay

Chicken Fricassee

Name: Chicken Fricassee
Yield: 2 servings
Cuisine: Western
Ingredients: 6 chicken thighs, may balat at buto; 1 kutsaritang kosher salt; 1/2 kutsaritang black pepper; 4 kutsara / 60g na unsalted butter; 300 g na white mushrooms, hinati kung maliit, o hiniwa ng 4 hanggang 6 kung malaki; 2 medium na brown onions, hiniwa na 0.6 cm ang lapad; 2 butil ng bawang, tinadtad nang mino; 1 dahon ng bay leaf; 3 sanga ng thyme (o 1/2 kutsaritang dried thyme); 3 kutsarang plain / all-purpose flour; 1/2 tasang white wine, mas mabuting chardonnay; 3 tasang chicken stock, mababang sodium; 1/4 kutsaritang kosher salt; 1/4 kutsaritang black pepper; 2 kutsarang parsley, tinadtad; 2/3 tasang whipping/heavy cream; Manok – Kailangang may balat at buto para hindi masyadong maluto at matuyo. Kung talagang gusto mong gumamit ng boneless breast, i-brown ito ayon sa recipe, pakuluan ang sauce nang walang takip ng; 15 minuto (para mabawasan), pagkatapos idagdag ang dibdib at pakuluan na may takip ng 6 minuto o hanggang maabot ng internal temperature ang 65°C/149°F; Para sa boneless thigh, gawin ang parehong bagay maliban na ang internal temperature ay dapat na 75°C/167°F

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Chicken Fricassee ay bone-in thigh na binrown sa butter, binraise kasama ang mushroom, sibuyas, white wine at stock, tinapos ng cream sa sarsa.

Chicken Fricassee

Mga Sangkap

Ingredients

6 chicken thighs, may balat at buto

6 chicken thighs, skin-on and bone-in

1 kutsaritang kosher salt

1 tsp kosher salt

1/2 kutsaritang black pepper

1/2 tsp black pepper

4 kutsara / 60g na unsalted butter

4 tbsp / 60g unsalted butter

300 g na white mushrooms, hinati kung maliit, o hiniwa ng 4 hanggang 6 kung malaki

300 g / 10oz white mushrooms, halved if small, or cut in 4 to 6 if large

2 medium na brown onions, hiniwa na 0.6 cm ang lapad

2 medium brown onions, sliced 0.6 cm (1/2in) wide

2 butil ng bawang, tinadtad nang mino

2 garlic cloves, finely minced

1 dahon ng bay leaf

1 bay leaf

3 sanga ng thyme (o 1/2 kutsaritang dried thyme)

3 thyme sprigs (or 1/2 tsp dried thyme)

3 kutsarang plain / all-purpose flour

3 tbsp flour, plain / all-purpose

1/2 tasang white wine, mas mabuting chardonnay

1/2 cup white wine, preferably chardonnay

3 tasang chicken stock, mababang sodium

3 cups chicken stock, low sodium

1/4 kutsaritang kosher salt

1/4 tsp kosher salt

1/4 kutsaritang black pepper

1/4 tsp black pepper

2 kutsarang parsley, tinadtad

2 tbsp parsley, chopped

2/3 tasang whipping/heavy cream

2/3 cup whipping/heavy cream

Manok – Kailangang may balat at buto para hindi masyadong maluto at matuyo. Kung talagang gusto mong gumamit ng boneless breast, i-brown ito ayon sa recipe, pakuluan ang sauce nang walang takip ng

Chicken – Needs to be skin on, bone in pieces so they don't overcook and dry out. If you are dead set on making this with boneless breast, brown it per recipe, simmer sauce with lid off for

15 minuto (para mabawasan), pagkatapos idagdag ang dibdib at pakuluan na may takip ng 6 minuto o hanggang maabot ng internal temperature ang 65°C/149°F

15 minutes (to reduce), then add breast and simmer with lid on for 6 minutes or until internal temperature reaches 65°C/149°F

Para sa boneless thigh, gawin ang parehong bagay maliban na ang internal temperature ay dapat na 75°C/167°F

For boneless thigh, do the same except the internal temperature should be 75°C/167°F

Mga Hakbang

Instructions

Season ang manok: Tuyo ang manok gamit ang papel na tuwalya pagkatapos lagyan ng asin at paminta.

Season the chicken: First, pat the chicken well dry with paper towels. Sprinkle it generously with salt and pepper.

I-brown ang mga hita: Matunaw ang butter sa katamtaman-mataas na apoy sa isang malaking skillet o makapal na palayok na may takip. Idagdag ang mga chicken thigh, balat pababa, at lutuin ng 4 hanggang 5 minuto hanggang maging gintong kayumanggi. I-turn at lutuin ang kabilang panig ng 1 minuto pagkatapos alisin sa plato. Malamang kailangang gawin ito nang dalawang beses para maluto ang lahat ng manok

Brown the thighs: In a large skillet or a heavy-based pot with a lid, melt the butter over medium-high heat. Place the chicken thighs in the pot, skin side down, and cook for 4 to 5 minutes until they turn a beautiful golden brown. Flip them over and cook the other side for just 1 minute before transferring them to a plate. You'll likely need to do this in two batches to ensure all the chicken is properly browned.

I-sauté ang mga mushroom at sibuyas: Idagdag ang mga mushroom, sibuyas, bay leaf at thyme. Lutuin ng 5 minuto hanggang ang mushroom ay bahagyang ginto – hindi sila magiging malalim na gintong kayumanggi

Sauté mushrooms and onion: Add the mushrooms, onion, bay leaf, and thyme to the pot. Cook for 5 minutes until the mushrooms are lightly golden; they won't develop a deep golden-brown color.

Idagdag ang bawang at haluin ng 30 segundo. Idagdag ang flour at lutuin ng 1 minuto.

Add garlic and flour: Stir in the finely minced garlic and cook for 30 seconds. Add the flour and continue to cook for 1 minute.

Wine at chicken stock: Idagdag ang wine at chicken stock. Haluin, na i-scrape ang ilalim ng palayok para matunaw ang kayumanggi na natitirang nakadikit sa kawali ("fond") sa sauce.

Add wine and chicken stock: Pour in the white wine and chicken stock. Stir well, making sure to scrape the bottom of the pot to release any browned bits ("fond") stuck to the pan, incorporating them into the sauce.

Ibalik ang manok sa sauce: Ibalik ang manok sa sauce na may balat na nakaturo pataas.

Return chicken to sauce: Carefully place the chicken back into the sauce, ensuring the skin side is facing up.

Pakuluin na may takip ng 10 minuto: Kapag kumulo na, ayusin ang init para palagiang kumukulo ngunit hindi mabilis – katamtaman-mababa sa aking kalan. Takpan at pakuluan ng 10 minuto.

Simmer covered for 10 minutes: Once the mixture begins to simmer, adjust the heat so it maintains a constant, gentle bubble (not a rapid boil – you can refer to the video if available). On my stove, this typically means medium-low heat. Cover the pot with the lid and let it simmer for 10 minutes.

Tanggalin ang takip ng 20 minuto: Alisin ang takip at hayaang kumulo ng 20 pang minuto. Ang manok ay maluto na – internal temperature 75°C/167°F o bahagyang mas mataas. (Ang akin ay 175-190°F)

Uncover and simmer for 20 minutes: Remove the lid and allow the fricassee to simmer for an additional 20 minutes. By this point, the chicken should be fully cooked, reaching an internal temperature of 75°C/167°F or slightly higher (mine usually registers between 175-190°F).

Creamy sauce: Alisin ang manok sa isang plato. Idagdag ang cream at haluin. Kapag kumulo na, tikman ang sauce (alam ko, malaking hiling!), at magdagdag ng mas maraming asin kung gusto (kailangan kong magdagdag ng kaunti pang flour - mga 2 Tbsp - para mapabuga ang sauce dito)

Create creamy sauce: Transfer the cooked chicken to a plate. Stir the cream into the sauce. Once the sauce returns to a simmer, taste it (I know, it's a big ask!). Add more salt if you think it's needed (I personally found I had to add about 2 tablespoons more flour at this stage to thicken the sauce).

Ihain! Ibalik ang manok sa sauce pagkatapos alisin mula sa kalan. Budburan ng parsley at ihain! Tradisyonal na inihahain sa ibabaw ng mashed potato o kanin. Perpekto rin sa maikling pasta tulad ng penne, ziti o macaroni.

Serve! Return the chicken to the sauce, then remove the pot from the stove. Sprinkle with fresh parsley and serve immediately! This dish is traditionally served over mashed potatoes or rice. It also pairs well with short pasta varieties like penne, ziti, or macaroni.