Abubuwan da ake amfani da su:

4 lbs na kajin guda 2 cokali 2 man shanu marar gishiri ba tare da gishiri ba 1 yankakken albasa. li>

1/4 kofin gari

2 kofuna na kaza da kaza

1/4 kofin farin giya

1/2 teaspoon busasshen tarragon

1/2 kofin kirim mai nauyi

Gishiri da barkono don dandana

2 gwaiduwa kwai 1 cokali 1 na lemun tsami

2 tablespoons minced sabo ne faski

Don fara girke-girke, narke man shanu a cikin babban skillet a kan matsakaici-zafi mai zafi. A halin yanzu, kakar kajin da gishiri da barkono. Ƙara kaza a cikin kwanon rufi kuma dafa har sai launin ruwan zinari. Da zarar an gama, sai a juye kazar a faranti a ajiye a gefe.

A zuba albasar a cikin kwanon rufi ɗaya a dafa har sai ya yi laushi. Ki yayyafa fulawar a kan albasa ki dafa, yana motsawa akai-akai, kamar minti 2. Zuba ruwan kajin da farin ruwan inabi, sannan a motsa sosai har sai miya ta yi laushi. Ƙara tarragon a mayar da kajin a cikin kwanon rufi.

Rage zafi kuma bar tasa ya yi zafi na kusan minti 25, ko har sai kajin ya dahu sosai. Optionally, motsa cikin kirim mai nauyi, sannan dafa don ƙarin minti 5. A cikin kwano daban, sai a kwaba kwai da ruwan lemun tsami tare. A hankali ƙara ƙaramin miya mai zafi a cikin kwano, yana motsawa akai-akai. Da zarar kwai ya yi zafi, sai a zuba a cikin kwanon frying.

A ci gaba da dafa fricassee a hankali har miya ta yi kauri. Kar a bar wannan tasa ta tafasa ko kuma miya ta yi laushi. Da zarar miya ta yi kauri, cire skillet daga zafi kuma a motsa cikin faski. A ƙarshe, Fricassee na Faransanci yana shirye don a ba da shi.