Chicken and Mushroom Fricassee

Ingredients

• 1 yemek kaşığı zeytinyağı · 80 kcal
• 280 g kültür mantarı, yıkanmış ve dörde bölünmüş · 56 kcal
• 1 su bardağı pırasa, küçük kareler halinde doğranmış · 56 kcal
• 1 su bardağı patates, soyulmuş ve küp doğranmış · 74 kcal
• 1 su bardağı kereviz sapı, yıkanmış ve doğranmış · 11 kcal
• 1 su bardağı arpacık soğan (taze veya dondurulmuş) · 227 kcal
• 3 su bardağı az tuzlu tavuk suyu · 46 kcal
• 450 g kemikli ve derisiz tavuk but (yaklaşık 295 g net et) · 368 kcal
• 2 yemek kaşığı taze ot (maydanoz ve frenk soğanı gibi), ince kıyılmış · 2 kcal
• 1 yemek kaşığı limon suyu · 2 kcal
• 1 yemek kaşığı mısır nişastası · 19 kcal
• 2 yemek kaşığı yağsız ekşi krema · 27 kcal
• yarım çay kaşığı tuz
• çeyrek çay kaşığı karabiber

Method

1. Preheat your oven to 350°F (175°C). Heat the olive oil in a large, oven-safe braising pan or deep skillet over medium heat.
2. Add the mushrooms and sauté until golden brown, about 3 to 5 minutes. Stir in the leeks, potatoes, celery, and pearl onions, and cook for another 3 to 5 minutes until the vegetables begin to soften.
3. Pour in the chicken broth and bring to a boil. Nestled the chicken pieces into the pan, cover with a lid, and transfer to the preheated oven. Bake for about 20 minutes, or until the chicken is tender and cooked through to 165°F (74°C).
4. Carefully remove the chicken from the pan and set aside. Return the pan to the stovetop, bring the liquid back to a boil, and stir in the fresh herbs and lemon juice.
5. In a small bowl, whisk the cornstarch with the sour cream until smooth, then stir it into the boiling sauce. Let it bubble for a minute to thicken, then remove from heat. Season with salt and pepper, and serve the rich vegetable sauce over the chicken.

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