Country-Style Fricassee

"Who knew that this fricassee would taste so good - I`m pouring myself a 2nd serving and dreaming of more."
Preparation30 min.
Cooking60 min.
Тotal90 min.
Be the first to cook this recipe
  • Views24
  • Views per month2
  • Views per week2
  • Rating5 out of 5


  • chicken - 1/2, broiler
  • onions - 1 old head
  • carrots - 1
  • celery - 1 piece of root
  • butter - 2/5 cup (100 g)
  • flour - 3 tablespoons toasted
  • eggs - 2
  • yoghurt - 1 2/3 cups (400 g)
  • lemon - 1/2, for its juice
  • salt - to taste
  • black pepper - to taste
  • parsley - 1 bunch


Put the chicken (cleaned of its skin) in cold, salted water and place on the stove. Add the finely chopped carrot, celery root and onions. After it comes to a boil, remove the foam that's formed and lower the stove. Debone the meat and cut it into small pieces, save the broth.

Melt the butter in a pan, braise the pieces of meat to a golden brown and transfer to a plate.

In a bowl, make the thickening agent, by mixing the beaten eggs with the yoghurt and toasted flour, stir until homogeneous.

To the thickening agent add a ladle of the hot broth until the temperatures even out, pour it into the broth.

Add the braised meat too, lemon juice and stir until it comes to a boil, remove pot from the stove. Before serving, sprinkle with black pepper and finely chopped parsley.find similar recipes here

5 1
4 0
3 0
2 0
1 0
Give your rating:


Be the first to comment on Facebook