Chicken fricandó with mushrooms and almonds

Today we premiere a saucepan from the new PLANET collection by Monix® (exclusive sale in Alcampo), it is perfect for cooking stews, soups and other recipes that require more capacity in your pot.
Taking advantage of this coldest season of the year, we are going to make a good recipe to warm you up. A fricandó with chicken, mushrooms and almonds.
Fricandó is a typical Catalan dish in which beef or chicken fillets are used. This time we are going to make it with larger pieces and to accompany it I will use steamed rice. Shall we get to it?

Ingredients:
● 850 g chopped chicken
● Wheat flour to coat the chicken
● Extra virgin olive oil
● Salt and black pepper
● 1 chopped onion
● 1-2 cloves of garlic -optional-
● 80-100 g of crushed tomato
● 400 g sliced ​​mushrooms
● 100 ml of brandy or white wine
● 600-800 ml chicken broth
● 30 g of chopped toasted almonds
● Chopped fresh parsley to sprinkle

Preparation:

1. Wash, clean and dry the chicken. Season and flour the chicken pieces and sauté.
   all the pieces in a little hot oil in your tall saucepan. When
   They are lightly browned on both sides, remove the chicken to a plate.
2. Add the chopped onion to the sautéed oil with a little salt and cook.
   until translucent or golden brown, then pour in the mushrooms until
   reduce. Add the crushed tomato and cook for 5 more minutes.
3. Pour in the brandy and cook for 5 minutes over medium-high heat.
4. Add the reserved chicken to the vegetables, pour the chicken broth over it until
   Cover the meat and cook for 10 minutes or until the broth begins to boil.
5. Add the almonds, stir the stew and let it cook for about 25 minutes.
   more over medium heat. Correct the salt point.
6. Sprinkle with fresh chopped parsley. Food list. Serve with potatoes
   fried or steamed rice.
   Notes: You can toast your almonds in your saucepan before starting the recipe. Heat the
   saucepan, add the toast and when you see toast, remove.
   You can also add more flavor by using a bouquet garní for the recipe, a bundle with
   Various aromatic herbs: thyme, bay leaf, parsley.