Izithako:

• 4 lbs of chicken pieces
• 2 amacephe ebhotolo engatyiwa
• 1 itswele elisikiwe li>
• 1/4 ikomityi yomgubo
• 2 iikomityi zomhluzi wenkukhu
• 1/4 ikomityi yewayini emhlophe
• 1/2 ithisipuni yetarragon eyomisiweyo
• 1/2 ikomityi yekhilimu enzima
• Ityuwa kunye nepepile ukunambitha
• 2 imithuntu yeqanda
• 1 icephe lejusi yelamuni
• I-2 tablespoons egayiweyo i-parsley entsha

Ukuqala iresiphi, unyibilikise ibhotela kwi-skillet enkulu phezu kobushushu obuphakathi. Okwangoku, yongeza iziqwenga zenkukhu ngetyuwa kunye nepepper. Yongeza inkukhu kwi-skillet kwaye upheke kuze kube nsundu yegolide. Wakuba ugqibile, dlulisa inkukhu kwipleyiti uze uyibeke ecaleni.

Yongeza itswele kwi-skillet efanayo kwaye upheke de ithambe. Gcoba umgubo phezu kwe-anyanisi uze upheke, uvuselele rhoqo, malunga nemizuzu emi-2. Thela umhluzi wenkukhu kunye newayini emhlophe, uze ugxobhoze kakuhle de i-sauce ilula. Yongeza i-tarragon kwaye ubuyisele inkukhu kwi-skillet.

Yehlisa ubushushu kwaye uvumele isitya sibile malunga nemizuzu engama-25, okanye de inkukhu ivuthwe kakuhle. Ngokuzikhethela, gxobhoza ukhilimu onzima, uze upheke imizuzu emi-5 eyongezelelweyo. Kwisitya esahlukileyo, xuba iqanda kunye nejusi yelamuni. Kancinci ukongeza inani elincinci le-sauce eshushu kwisitya, uvuselela rhoqo. Emva kokuba umxube weqanda ushushu, yigalele kwi-skillet.

Qhubeka upheka ngobunono i-fricassee de i-sauce ijike. Musa ukusivumela esi sidlo sibilise okanye i-sauce ingajika. Emva kokuba i-sauce ikhulile, susa i-skillet ekushiseni kwaye ugxobhoze kwi-parsley. Ekugqibeleni, iFrench Chicken Fricassee ikulungele ukuphakelwa.