Mushroom sherry fricassee with fried chicken
easy
120 mins
120 mins
Ingredients
- 4 Onions
- 8 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 1.2 kg) ready-to-cook chicken
- 1/2-1 TEASPOON Cayenne pepper
- 2 TEASPOONS Sweet peppers
- 1 kg Mixed mushrooms (e.g. mushrooms, herb side-strips, chestnuts)
- 25 g Butter
- 2 heaped Tbsp Flour
- 3-4 Tbsp dry sherry
- 400 g Whipped cream
- 100 ml Vegetable broth
- 1 collar Parsley
- 7-10 Tbsp Sugar
- 1-2 TEASPOONS dark balsamic vinegar
- 7-10 Tbsp Grease
- 7-10 Tbsp wooden sticks
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Onions peel, 3 roughly dice, with 2 tablespoons of oil mix, with some salt and pepper season. Wash the chicken, dab dry. Fill onion mixture into the abdominal cavity. Stick together the opening with wooden sticks and tie with kitchen string. Tie the legs together with kitchen string. Mix 2 tsp salt, 1/2 tsp pepper, cayenne pepper, paprika and 4 tbsp oil. Spread the chicken evenly all around. Place on a greased baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours
- 2
Finely chop 1 onion. Clean and wash the mushrooms (wash wild mushrooms), cut large mushrooms into smaller pieces as desired. Heat 2 tablespoons of oil in a large pan. Fry the mushrooms in it in 2 portions while turning for 4-5 minutes. Put all mushrooms in the pan, add butter and let them melt. Add diced onion, fry briefly and season with salt and pepper. Dust the mushrooms with flour and sauté them slightly. Deglaze with sherry, cream and broth, bring to the boil and simmer for about 2 minutes, stirring continuously
- 3
Wash parsley, dab dry, pluck leaves from the stalks and chop. Stir parsley into the mushroom ragout, season with salt, pepper, sugar and a little vinegar
- 4
Remove the chicken, cut it into pieces and arrange on plates with the ragout. Croquettes taste good with it
- 5
Preparation time approx. 2 hours
Nutrition Facts
750 kcal
15 g
52 g
54 g
More Delicious Recipes
