Creamy Chicken Fricassée with Shoestring Potatoes 🧑‍🍳🍷🍗

 Creamy Chicken Fricassée with Shoestring Potatoes 🧑‍🍳🍷🍗

Prep time: 20 min | Oven time: 20 min | Yield: 6 servings

Chicken Fricassée is a classic main course that never disappoints. Featuring an ultra-creamy corn and *requeijão* (creamy cheese spread) sauce, topped with bubbly, melted cheese and crispy shoestring potatoes, it’s the perfect Sunday lunch!

Ingredients

500g cooked and shredded chicken breast

1 can of sweet corn (including the liquid from the can)

1 tub (200g) of *requeijão* (creamy cheese spread)

1 carton (200g) of table cream (*creme de leite*)

1/2 cup sliced ​​pitted olives (optional)

1 tablespoon olive oil or butter

1 medium onion, chopped

2 cloves of garlic, minced

200g mozzarella cheese, sliced ​​or grated

100g shoestring potatoes

Salt, black pepper, and chopped fresh herbs (parsley/scallions) to taste

Instructions

Prepare the creamy sauce: In a blender, combine the corn (with its liquid), the *requeijão*, and the table cream. Blend until smooth. Set aside.

Sauté the chicken: In a pot, heat the olive oil and sauté the onion and garlic until golden. Add the shredded chicken, salt, black pepper, and olives. Stir well and cook for 3 minutes.

Combine with the sauce: Pour the blended cream mixture into the pot with the chicken. Stir well over low heat until it comes to a boil and thickens slightly (about 5 minutes). Finish with chopped fresh herbs (parsley and scallions).

Assemble the dish: Pour the mixture into an ovenproof baking dish. Cover the entire surface with the slices of mozzarella cheese.

Bake until golden: Place in an oven preheated to 200°C (392°F) for about 15 to 20 minutes, or until the cheese has completely melted and turned golden brown.

Final touch: Remove from the oven and top with shoestring potatoes before serving (add the shoestring potatoes just before serving to keep them nice and crispy!).

Ideal side dishes: Serve with fluffy white rice and a light green salad to balance the creaminess of the dish.