Poultry Fricassee
Poultry fricassee is a delicate, creamy dish made with turkey meat, cooked with spices, mushrooms, peas and carrots. The creamy sauce gives it a delicious flavour, and it can be served with rice, pasta or fresh bread. The recipe is suitable for a larger number of diners.
Total: 1 h 30 min
Servings: 8
Method
01.
Chop the soup herbs, peel the onion and cut it into small cubes. Put the herbs, onion, meat, bay leaf and clove into a pot, pour in the wine and water so that everything is just covered. Cook for about half an hour over a low heat. Then remove the meat, cut it into pieces and strain the stock.
02.
Clean the vegetables and cut them into evenly sized pieces, slice the carrots and halve the mushrooms. Sauté the carrots in oil, add the mushrooms and after 5 minutes add the peas, then simmer for about 2 minutes.
03.
Make a roux from the butter and flour, thin it with the stock (about ¾ l) and pour in the cream. Bring to the boil and season with salt, pepper and lemon. Leave the meat and vegetables to heat through in the sauce, then add chopped chives or parsley, Worcestershire sauce and soy sauce to season the poultry fricassee.
04.
Serve the poultry fricassee with any side dish you like. Rice, pasta or fresh bread all go well with it.
05.
Photo: Shutterstock.com
