Fricassee with mashed potatoes

Name: Fricassee with mashed potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 half grilled chickens; 300 g Mushroom; 4 TABLESPOONS + 50 g butter; 3 TSP Flour; 3 TSP Curry Powder; 400 ml Vegetable broth; 200 g Whipped cream; 300 g frozen peas and carrot slices; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bag of mashed potatoes "the complete"; 7-10 Tbsp grated nutmeg

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 half grilled chickens
300 g Mushroom
4 TABLESPOONS + 50 g butter
3 TSP Flour
3 TSP Curry Powder
400 ml Vegetable broth
200 g Whipped cream
300 g frozen peas and carrot slices
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bag of mashed potatoes "the complete"
7-10 Tbsp grated nutmeg

Directions

1
Peel the skin off the chicken. Remove meat from the bone and cut into pieces. Clean, clean and quarter the mushrooms. Melt 1 tbsp. butter in a deep frying pan, fry the mushrooms in it while turning, sprinkle with flour and curry.
2
Deglaze with stock and cream. Add chicken pieces and vegetables. Simmer for 5-8 minutes. Season to taste with salt and pepper
3
Bring 500 ml water to the boil and let it cool down for about 2 minutes. Stir in the puree flakes briefly with a wooden spoon. Add 50 g butter, season with salt and nutmeg. Melt 3 tablespoons of butter in a small saucepan and foam until slightly brown. Arrange mashed potatoes and fricassee. Pour brown butter over the mashed potatoes