1. Chicken thighs and drumsticks (bone-in) 4-6 pieces
2. Onion 1 large, finely chopped
3. Carrot 1 small, sliced
4. Mushrooms 200 grams sliced
5. Green Capsicum 1 diced
6. Garlic Cloves 5-6 minced
7. All-purpose Flour 2 tbsp
8. Whole Milk 1 cup or Cream 1/2 cup
9. Butter 4 tbsp
10. Salt and Black Pepper to taste
11. Chicken Stock 3 cups
12. Bay Leaf 1
13. Parsley 1/2 tsp
14. Oregano 1/2 tsp
# METHOD:
Serving Size: 4-5
In a large pan, heat butter over medium heat. Season chicken with salt and pepper on both sides. Place the chicken in the pan and cook until both sides are golden brown. Remove and set aside.
In the same pan, add the onion and garlic. Sauté until softened.
Add carrots, capsicum, and mushrooms. Cook for 4-5 minutes until the vegetables are slightly tender.
Sprinkle flour over the vegetables and stir well for 1-2 minutes.
Pour in chicken stock, bay leaf, parsley, and oregano.
Add the chicken pieces back to the pan. Cover and let simmer for 30–35 minutes, until the chicken is completely cooked through and tender.
Reduce the heat to low. Stir in warm milk slowly. Simmer for 5-6 minutes until the sauce is thickened slightly. Adjust salt and pepper.
Garnish with chopped fresh parsley and serve hot, accompanied by steamed rice, mashed potatoes, and a tomato and cucumber salad.
1 Comment
# INGREDIENTS:
1. Chicken thighs and drumsticks (bone-in) 4-6 pieces
2. Onion 1 large, finely chopped
3. Carrot 1 small, sliced
4. Mushrooms 200 grams sliced
5. Green Capsicum 1 diced
6. Garlic Cloves 5-6 minced
7. All-purpose Flour 2 tbsp
8. Whole Milk 1 cup or Cream 1/2 cup
9. Butter 4 tbsp
10. Salt and Black Pepper to taste
11. Chicken Stock 3 cups
12. Bay Leaf 1
13. Parsley 1/2 tsp
14. Oregano 1/2 tsp
# METHOD:
Serving Size: 4-5
In a large pan, heat butter over medium heat. Season chicken with salt and pepper on both sides. Place the chicken in the pan and cook until both sides are golden brown. Remove and set aside.
In the same pan, add the onion and garlic. Sauté until softened.
Add carrots, capsicum, and mushrooms. Cook for 4-5 minutes until the vegetables are slightly tender.
Sprinkle flour over the vegetables and stir well for 1-2 minutes.
Pour in chicken stock, bay leaf, parsley, and oregano.
Add the chicken pieces back to the pan. Cover and let simmer for 30–35 minutes, until the chicken is completely cooked through and tender.
Reduce the heat to low. Stir in warm milk slowly. Simmer for 5-6 minutes until the sauce is thickened slightly. Adjust salt and pepper.
Garnish with chopped fresh parsley and serve hot, accompanied by steamed rice, mashed potatoes, and a tomato and cucumber salad.
[Chicken Fricassee](https://www.homelyplatter.in/2024/08/chicken-fricassee.html)