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Chicken fricassee with shiitake mushrooms

Ingredients

Directions

6 hours before cooking, put the shiitake in a bowl to rehydrate them.

Peel the bell peppers and cut into thin slices.

Cut the shiitake not too thinly so that they keep their chewiness. Brown the shiitake in a dash of olive oil and pepper. When the frying pan starts to dry up, add a few teaspoons of water or tea and cook until dry. Once dried, push the shiitake to the edges of the pan and add the diced chicken and a few savory leaves in the center. Add a dash of olive oil and season with pepper and increase the heat. Make sure the chicken dices are well browned on all sides but it should be done quickly to preserve the tenderness of the chicken.

Plating : On a plate, add the diced chicken, shiitake, bell peppers and vinegar sauce with green shiso to finish

This recipe was made by Isa-Marie and is available on her culinary blog : Grelinette et Cassolettes

 

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