Classic Chicken Fricassée Recipe
A truly classic one-pot French chicken fricassée is so appetizing and easy to make at home. Everyone will love this traditional French dish.
Ingredients
- 3 lb chicken cut into portions, 6 - 8, or use chicken thighs (Allow 2 per person)
- 2 tablespoon butter
- 2 tablespoon olive oil
- 2 tablespoon flour
- 150 ml dry white wine ⅔ cup
- 300 ml chicken stock but have extra on hand in case it is needed
- 8 oz button mushrooms
- 16 onions small white
- Bouquet garni
- ½ teaspoon Salt and pepper
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 2 tablespoon double cream
- 2 tablespoon crème fraîche or double and omit cream, thinning with broth if needed
- 2 tablespoon parsley chopped to garnish
Instructions
- Heat the oil and half the butter in a flameproof casserole dish.
- Add the chicken pieces and brown on all sides.
- Sprinkle with the flour, coating them all over.
- Cook over low heat for a few minutes.
- Pour in the wine and bring to a boil.
- Slowly add the chicken stock.
- Bring to a boil, then reduce the heat to simmering point.
- Add the bouquet garni and season to taste.
- Simmer for about 45 minutes until the chicken is tender and the juices run clear.
- In a separate pan, heat the remaining butter and cook the mushrooms with the lemon juice until they are golden brown.
- Put the mushrooms in a warm bowl and set aside.
- Add the onions, water, and sugar to the pan, mix well, and simmer until tender.
- Pour the onions into the bowl with the mushrooms.
- When your chicken fricassée is cooked, transfer to a warm serving dish and keep to one side.
- Add any vegetable juices from the pan (too nice to throw away - gives a good flavor!) to the casserole dish and bring to a boil stirring frequently.
- When the sauce is reduced, whisk in the cream and/or crème fraîche and cook for about 2 minutes.
- Finally, add the mushrooms and onions and cook for a further 2 minutes.
- Taste it at this stage and season with salt and pepper to your liking.
- Pour the sauce over the chicken, sprinkle with chopped parsley, and serve!
Notes
Substitutions For White Wine (Always replace the liquid amount with something.)
• Wine: A dry white wine like Sauvignon Blanc works best.
• Mushrooms: Button mushrooms are classic, but cremini add depth.
• Crème fraîche: Optional, but it makes the sauce luxuriously French and it will not curdle.
- apple Cider Vinegar (½ vinegar and ½ water)
- chicken or vegetable Broth
- apple Juice
- white Grape Juice
- white Wine Vinegar
- ginger Ale
- water
Tips
• Chicken: Use bone-in pieces for maximum flavor.• Wine: A dry white wine like Sauvignon Blanc works best.
• Mushrooms: Button mushrooms are classic, but cremini add depth.
• Crème fraîche: Optional, but it makes the sauce luxuriously French and it will not curdle.
Nutrition
Calories: 2280kcalCarbohydrates: 34gProtein: 6gFat: 234gSaturated Fat: 72gPolyunsaturated Fat: 48gMonounsaturated Fat: 104gTrans Fat: 0.2gCholesterol: 212mgSodium: 356mgPotassium: 643mgFiber: 6gSugar: 15gVitamin A: 345IUVitamin C: 25mgCalcium: 85mgIron: 1mg
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