Chicken Fricassee

This classic one-pot French recipe is made by simmering poultry is until it’s soft where the meat already falls off from the bones. Usually it is cooked with an array of vegetables in a white sauce reduction of white wine, cream and butter. Fricassee is not just popular in France but in Greek in Cajun cuisines as well, the difference is that the Greeks use pork instead of poultry while in Cajun cuisine they use seafood and simmered in a dark roux sauce. But regardless of the variant all I can say is that this dish has a very rich taste because of the simmering method and it is indeed satisfying.


Chicken Fricassee
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 8 chicken drumsticks
  • 2 tbsp flour
  • 150g button mushrooms
  • 1 large white onion
  • 4 garlic cloves
  • 12 pcs small waxy potatoes
  • 2 tsp dried rosemary
  • 1 cup white wine
  • 2 cups chicken stock
  • ½ cup cream
  • 3 pcs bay leaves
  • salt
  • freshly ground black pepper
  • 2 tbsp butter
Instructions
  1. In a pot add oil then brown chicken pieces, once browned remove from pot then set aside.
  2. Using the same pot sauté garlic and onion, once onions turn translucent add mushrooms and potatoes then stir for 2 more minutes.  Remove everything from the pot then set aside.
  3. Place the butter using the same pot then add the flour, stir to form a roux then add chicken stock.
  4. Add the chicken, sautéed ingredients, rosemary, bay leaves and wine.  Bring to a boil then simmer in very low heat for 30-35 minutes.
  5. Now add the cream the season with freshly ground black pepper and salt.  Simmer for additional 5 minutes.

 

 


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9 Responses

  1. I think you will need a lot for wine for this dish – one glass for the dish and many glasses for the chef

  2. I love this recipe, except I replace the legs with thighs.
    🙂 Mandy

  3. crustabakes says:

    i love the part where poultry gets cooked till it falls off from its bones! Yummmm

  4. Christin@purplebirdblog says:

    Chicken legs are my favorite part! 🙂

  5. Meri says:

    I love the word fricasee- and those mushrooms look sooo good

  6. Babygirl says:

    Besides the mushrooms, I can definitely make this recipe. I am seriously hungry right now lol. Wonderful!

  7. Your sauce looks delectable! I wish you could come over and cook for me sometime but being that were are on different continents, I don’t think that is likely. My husband might be a bit perplexed as well. Have a great day!

  1. May 22, 2011

    […] ¿Tienes algunos muslos de pollo en casa? Entonces te invito a cocinarlos de una forma deliciosa, ¡toda tu familia querrá repetir!. Los acompañaremos con patatas y champiñones… ¡es una combinación perfecta!. La preparación no exige de grandes cuidados ya que se cocina todo en una cacerola. Si te ha interesado esta propuesta no dejes de leer la siguiente receta de muslos de pollo con patatas y champiñones. […]

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