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. Print
- In a pot add oil then brown chicken pieces, once browned remove from pot then set aside.
- 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.
- Place the butter using the same pot then add the flour, stir to form a roux then add chicken stock.
- Add the chicken, sautéed ingredients, rosemary, bay leaves and wine. Bring to a boil then simmer in very low heat for 30-35 minutes.
- Now add the cream the season with freshly ground black pepper and salt. Simmer for additional 5 minutes.