Chicken fricassé with paprika and spaghetti

75 min

Type of dish: Birds

Temperature: Hot

Cuisine type: European cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Broiler chicken 2.143 kg

Table salt 14.286 g

Sunflower oil 0.071 l

Plain flour 0.054 kg

Onion 0.143 kg

Garlic, bulb 1.143 ud

Chilli pepper 0.0 g

Brown stock 0.857 l

Tomato sauce 0.036 l

Spaghetti au gratin 5.0 ud

Concassé tomato 5.0 ud

Onion 0.086 kg

Carrots 0.043 kg

Green leek 0.514 ud

Bones 0.257 kg

Red wine 0.043 l

Water 0.857 l

Powdered vegetable stock 0.043 kg

Onion 0.012 kg

Garlic, bulb 0.019 ud

Green pepper 0.007 kg

Diced tomato 0.048 kg

Sunflower oil 0.001 l

Table salt 0.017 g

Sugar 0.0 kg

Spaghetti 0.214 kg

Grated cheese 0.143 kg

Ground white pepper 0.0 g

Dried oregano 0.0 g

Margarine 0.036 kg

Tomato 0.3 kg

Olive oil 0.013 l

Table salt 3.75 g

Sugar 0.003 kg

Elaboration

Chop the chicken into small pieces.
Prepare a tomato concasse.
Make a brown stock.
Chop onion and garlic into brunoise and sauté.
Sauté the floured chicken seasoned with salt and pepper.
Place the chicken next to the sautéed vegetables, then sprinkle flour and chilli pepper on top, sauté lightly and add the brown stock.
Leave to cook until the chicken is tender, thicken the sauce with cornflour and then add the tomato concasse and tomato sauce to give some colour. Add salt if required.
Serve with Italian style pasta.