Ingredients with Measurements:
- 1 lb. capra meat, cut into bite-sized pieces
- 1 cup sliced mushrooms
- 1/2 cup sliced shallots
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp. butter
- 2 tbsp. olive oil
- Salt and pepper to taste
- 1 tbsp. chopped fresh parsley
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the capra meat and cook until browned on all sides, about 5-7 minutes.
3. Remove the meat from the skillet and set aside.
4. Add the mushrooms and shallots to the skillet and cook until softened, about 5 minutes.
5. Add the garlic and cook for an additional minute.
6. Pour in the chicken broth and bring to a simmer.
7. Add the capra meat back to the skillet and simmer for 10-15 minutes, until the meat is cooked through.
8. Stir in the heavy cream and cook for an additional 5 minutes.
9. Season with salt and pepper to taste.
10. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 5g
Protein: 25g
Substitutions for ingredients:
- Beef or lamb can be substituted for capra meat.
- Vegetable broth can be used instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add diced potatoes or carrots for a heartier meal.
- Substitute white wine for the chicken broth for a different flavor profile.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Make sure to brown the meat well before removing it from the skillet.
- Use a wooden spoon to scrape up any browned bits from the bottom of the skillet while cooking the mushrooms and shallots.
- Don't overcook the meat, as it can become tough and chewy.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve the fricassee in a shallow bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side of roasted vegetables, such as Brussels sprouts or carrots.
- Pair with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the meat is tough, simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fricassee is a French dish that originated in the 16th century. It typically consists of meat that is browned and then simmered in a sauce made with broth and cream.
Flavor profiles:
Creamy, savory, earthy
Serving suggestions:
Serve with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
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