Chicken fricassee with mushrooms Genevan style

Description

The dish is prepared without unnecessary complications. It comes from the Romandie region of Switzerland, so it shares many similarities with French cuisine. Essentially, it's a chicken stew made with readily available ingredients. Thanks to its rich flavor, it will pleasantly diversify your menu both on holidays and regular days. The finished dish can be served immediately.

Instructions

1. 1

   Step 1

   Peel all the vegetables and mushrooms, rinse them under running water, and chop: onion finely, potatoes into 2x2 cm cubes, mushrooms into slices. Cut the chicken into small portion-sized pieces.

2. 2

   Step 2

   In a cast-iron skillet, melt the butter (60 g) and sauté the onion until translucent.

3. 3

   Step 3

   Add the chicken pieces, two crushed garlic cloves, chopped fresh basil, wine, and chicken broth to the onion. Bring to a boil, then reduce the heat, cover with a lid, and simmer for 40 minutes.

4. 4

   Step 4

   In another skillet, melt 60 g of butter, add sliced potatoes, rosemary, black pepper, salt, and fry, stirring occasionally, for 10 minutes.

5. 5

   Step 5

   In a third small skillet, sauté the mushrooms over high heat with the remaining garlic, butter, and parsley. Cook for 10 minutes, then season the mushrooms with salt and pepper at the end of cooking.

6. 6

   Step 6

   Take a large baking dish, place the stewed chicken in it, arrange the potatoes around it, and put the sautéed mushrooms on top. Bake the dish for 15 minutes in an oven preheated to 190 degrees.

7. 7

   Step 7

   Serve the chicken fricassee with mushrooms Genevoise hot.