Mushroom sherry fricassee with fried chicken

Name: Mushroom sherry fricassee with fried chicken
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 Onions; 1 (approx. 1.6 kg) organic chicken ready to cook; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1/2 - 1 TEASPOON Cayenne pepper; 2 TEASPOONS Sweet peppers; 6 TABLESPOONS Olive oil; 1 TEASPOON Vegetable broth (instant); 1 kg Mixed mushrooms (e.g. mushrooms, herb sided, birch and chestnut); 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 3-4 Tbsp dry sherry; 200 g Whipped cream; 1 bunch of parsley; 7-10 Tbsp short wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 Onions
1 (approx. 1.6 kg) organic chicken ready to cook
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1/2 - 1 TEASPOON Cayenne pepper
2 TEASPOONS Sweet peppers
6 TABLESPOONS Olive oil
1 TEASPOON Vegetable broth (instant)
1 kg Mixed mushrooms (e.g. mushrooms, herb sided, birch and chestnut)
2 TABLESPOONS Butter
2 TABLESPOONS Flour
3-4 Tbsp dry sherry
200 g Whipped cream
1 bunch of parsley
7-10 Tbsp short wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: see manufacturer). Peel onions and dice 3 roughly. Wash the chicken and pat dry. Rub inside with salt and pepper. Fill onion cubes into the abdominal cavity.
2
Plug the opening with a wooden skewer and tie up with kitchen string. Tie the legs together with kitchen string.
3
Place the chicken on the fat pan of the oven. Mix 2 tsp salt, 1/2 tsp pepper, cayenne pepper, paprika and 4 tbsp oil. Spread the chicken with it. Roast in the hot oven for about 1 1/2 hours. Dissolve 1 teaspoon broth in 3/8 l hot water and pour on after 20-30 minutes.
4
In the meantime finely dice the remaining onion. Clean the mushrooms and wash them briefly if necessary. Cut large mushrooms smaller. Heat 2 tablespoons of oil in a large frying pan. Fry the mushrooms for 4-5 minutes in two portions while turning.
5
Add butter. Fry onion briefly. Season with salt and pepper. Dust the mushrooms with flour and sauté until light brown. Deglaze with sherry, cream and 300 ml water and bring to the boil. Simmer for about 5 minutes, stirring from time to time.
6
Wash parsley, shake dry and chop. Remove the chicken. Pour frying stock into the mushroom fricassee, bring to the boil. Season with salt, pepper and 1 pinch of sugar. Stir in parsley. Divide the chicken into pieces and serve with the fricassee.
7
Croquettes are delicious with it.