Every time I whip up a batch of chicken fricassee, I’m instantly transported to my grandma’s cozy kitchen — her laughter mingling with the rich aroma of simmering herbs and tender chicken. It’s like wrapping yourself in a warm blanket on a rainy Sunday, with each bite offering a nostalgic hug. While some might call it simple, I find its flavors dance between elegant simplicity and hearty comfort, much like a classic novel you never tire of rereading.
Steps
- Season the chicken pieces with salt and pepper. Melt butter in a large skillet or pot over medium-high heat and brown the chicken thighs first, skin side down, for about 4 to 5 minutes until golden. Flip to brown the other side for about 1 minute, then set aside.
- Brown the drumsticks on three sides, about 2 minutes each, and set aside with the thighs. In the same pot, sauté mushrooms, onions, bay leaf, and thyme in the residual butter for about 5 minutes until lightly golden.
- Stir in the garlic and cook for 30 seconds, then add flour and cook for another minute. Pour in the white wine and chicken stock, stirring to dissolve the fond (browned bits) from the bottom of the pot.
- Return the chicken to the pot, skin side up, ensuring it’s mostly submerged in the liquid. Bring to a simmer, cover, and cook for 10 minutes.
- Remove the lid and continue simmering for an additional 20 minutes, allowing the sauce to thicken. Once the chicken is cooked through, transfer it to a plate.
- Stir in the cream and bring the sauce back to a simmer, tasting and adjusting seasoning if needed. Return the chicken to the pot, sprinkle with parsley, and serve over mashed potatoes, rice, or pasta.
Ingredients
- Chicken Pieces:
- 4 chicken drumsticks (~150g each)
- 4 chicken thighs, skin-on and bone-in (~250g each)
- Seasoning:
- 1 teaspoon salt (cooking/kosher salt)
- 1/2 teaspoon black pepper
- Butter:
- 4 tablespoons (60g) unsalted butter
- Stew Ingredients:
- 300g white mushrooms, halved if small or cut into 4 to 6 pieces if large
- 2 medium brown onions, sliced 0.6cm wide
- 2 garlic cloves, finely minced
- 1 bay leaf, fresh (or substitute with dried)
- 3 thyme sprigs (or 1/2 teaspoon dried thyme)
- 3 tablespoons plain/all-purpose flour
- 1/2 cup white wine (preferably Chardonnay)
- 3 cups low-sodium chicken stock (preferably homemade)
- 1/4 teaspoon salt (cooking/kosher salt)
- 1/4 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 2/3 cup thickened/heavy cream
Nutritional Values
Calories: 3168cal | Carbohydrates: 88g | Protein: 172g | Fat: 228g | Saturated Fat: 100g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 1136mg | Sodium: 4740mg | Potassium: 4084mg | Fiber: 8g | Sugar: 28g | Vitamin A: 5220IU | Vitamin C: 44mg | Calcium: 328mg | Iron: 12mg
FAQ
- What is Chicken Fricassée?
- Chicken Fricassée is a classic French dish that features browned chicken pieces braised in a creamy white mushroom sauce, offering a quick and comforting stew that’s perfect for a midweek meal.
- Can I use boneless chicken for Chicken Fricassée?
- While the recipe is best with skin-on, bone-in chicken pieces to ensure juiciness, you can use boneless chicken. For boneless breasts, brown them as directed, then simmer the sauce for 15 minutes before adding the breast and simmering for an additional 6 minutes. For boneless thighs, follow the same method, ensuring the internal temperature reaches 75°C/167°F.
- What can I substitute for white wine in this recipe?
- If you prefer a non-alcoholic version, you can replace the white wine with additional low-sodium chicken stock. Chardonnay is recommended for its flavor, but any dry white wine will work well.
- What side dishes pair well with Chicken Fricassée?
- Chicken Fricassée pairs beautifully with mashed potatoes or rice, which help soak up the creamy sauce. Short pasta like penne or macaroni also works well. Consider adding a side of vegetables, such as roasted asparagus or a fresh green salad, to round out the meal.
- How do I know when the chicken is fully cooked?
- The chicken will be fully cooked after simmering in the sauce for 30 minutes. It should reach an internal temperature of 75°C/167°F and be tender, though not quite at the “fall-apart” stage.
Tips
- Use Homemade Chicken Stock: For a more elevated and restaurant-quality dish, try using homemade chicken stock instead of store-bought. It not only enhances the flavor but also tends to be lower in sodium and richer in nutrients.
- Brown Butter for Extra Flavor: When browning the chicken, ensure the butter transforms into browned butter, adding an extra layer of flavor to the dish. This step enhances the taste of the chicken and the overall stew.
- Adapt Vegetables to Your Preference: While mushrooms are traditional in this recipe, feel free to substitute or add vegetables like green beans or asparagus. Just remember to add faster-cooking vegetables towards the end of the braising time.
- Adjust Simmering for Boneless Options: If using boneless chicken breasts or thighs, reduce the initial simmering time with the lid off to allow the sauce to thicken before adding the chicken. This prevents the meat from overcooking and drying out.
Equipment
- Heavy-based pot or large skillet with a lid
- Meat thermometer (for checking the internal temperature of the chicken)
- Garlic press or mincer (for finely mincing garlic)
