Chicken Fricassée
Chicken Fricassée is a classic French dish featuring chicken simmered in a creamy sauce, perfect for any occasion.
Equipment
- large skillet
- heavy based pot
Ingredients
Chicken
- 4 pieces chicken drumsticks ~150g/5oz each
- 4 pieces chicken thighs skin-on and bone-in, ~250g/8oz each
- 1 teaspoon salt cooking / kosher salt
- ½ teaspoon black pepper
- 4 tablespoon unsalted butter 60g
Stew ingredients
- 300 g white mushrooms halved if small, or cut in 4 to 6 if large
- 2 medium brown onions sliced 0.6cm (½in) wide
- 2 cloves garlic finely minced
- 1 leaf bay leaf fresh (sub dried)
- 3 sprigs thyme or ½ teaspoon dried thyme
- 3 tablespoon flour plain / all-purpose
- ½ cup white wine preferably chardonnay
- 3 cups chicken stock low sodium (preferably homemade!)
- ¼ teaspoon salt cooking / kosher salt
- ¼ teaspoon black pepper
- 2 tablespoon parsley chopped
- ⅔ cup thickened/heavy cream
Instructions
Preparation
- Pat chicken dry with paper towels then sprinkle with salt and pepper.
- Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
- Add mushrooms, onion, bay leaf and thyme. Cook for 5 minutes until mushrooms are lightly golden.
- Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Add wine, chicken stock, salt and pepper. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan into the sauce.
- Return chicken back into the sauce with the skin side up.
- Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly. Cover with lid and simmer for 10 minutes.
- Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
- Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt if desired.
- Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve!
Notes
Chicken needs to be skin on, bone in pieces so they don’t overcook and dry out. For boneless breast, simmer sauce with lid off for 15 minutes before adding breast. For boneless thigh, simmer until internal temperature is 75°C/167°F.
Nutrition
Serving: 1servingCalories: 792kcalCarbohydrates: 22gProtein: 43gFat: 57gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 284mgSodium: 1185mgPotassium: 1021mgFiber: 2gSugar: 7gVitamin A: 1305IUVitamin C: 11mgCalcium: 82mgIron: 3mg
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