Combrasil's chef, Fernanda Ferreira, teaches to prepare gratin chicken fricassê. A delicious recipe is very easy to make. A creamy and tasty option, fricassê is made with affordable ingredients and offers a sophisticated presentation.
How to make gratin chicken fricassê
Start by beating corn in a blender with milk and set aside. Then shred the previously roasted chicken. In a pan sauté the onion cut into strips with olive oil, put the shredded chicken and season with the black pepper and coriander, then add the white wine and cook for about 5 minutes. Add the corn cream, cook for another 10 minutes, dissolve the tapioca gum in a little milk and mix in the chicken to thicken, and then add the fresh cream to give the creamy consistency. Set the salt, add the celery, place in a refractory, cover with the grated mozzarella and bake to gratin. After gratin decorate with traditional Combrasil straw potato and is ready to serve.
Ingredients
- 1 can of corn
- 1 cup of milk
- 500g of roasted overcox
- 1 onion
- Oil to taste
- Kingdom pepper to taste
- Coriander seed to taste
- 1 glass of dry white wine
- 300ml of fresh cream
- 1 tablespoon of cassava fécula Combrasil
- Salt to taste
- Sausage to taste
- 200gr grated mozzarella
- Traditional Potato Combrasil
Measurement Conversion Table
Preparation mode:
- Start by beating corn in a blender with milk and set aside.
- Then shred the previously roasted chicken.
- In a pan sauté the onion cut into strips with olive oil, put the shredded chicken and season with the black pepper and coriander, then add the white wine and cook for about 5 minutes.
- Add the corn cream, cook for another 10 minutes, dissolve the tapioca gum in a little milk and mix in the chicken to thicken, and then add the fresh cream to give the creamy consistency.
- Set the salt, add the celery, place in a refractory, cover with the grated mozzarella and bake to gratin.
- After gratin decorate with traditional Combrasil straw potato and is ready to serve.
Yield: 4 portions
Preparation Time: 40 minutes
