This is a reader-favourite recipe included by popular demand in my debut cookbookDinner!
Ingredients in Chicken Fricassee
Heres what you gotta make Chicken Fricassee.
Mind you, this is aquickstew that only calls for 30 minutes of simmering time.
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But still, boneless breast or thigh would overcook in this time.
Bay leaves and thyme The herb flavourings for the sauce.
Fresh is best if you have them, else dried is fine.
Butter Its a French dish.
Mushrooms The traditional vegetable included in the sauce.
White wine Any white wine thats not too woody or sweet will work great here.
Chardonnay in particular adds really good flavour.
Substitute with more low-sodium chicken stock/broth for a non-alcoholic version.
Chicken stock/broth This dish is extremely tasty made with regular store-bought chicken stock.
But it becomes a restaurant-quality treat if you make it withhomemade chicken stock!
Homemade chicken stock is straightforward to make and really worth it for the added deliciousness.
(Bonus: Its lower sodium than store bought and you get extra nutrients from the bones).
Flour Used to lightly thicken the sauce.
Cream This also thickens the sauce as well as making the sauce rich, creamy and decadent!
Brown chicken First, we sprinkle the chicken with salt and pepper.
Then in a large skillet or pot that has a lid, melt the butter over medium-high heat.
Brown the chicken thighs first, placing them in the butter skin side down.
Remove the thighs from the skillet to a plate or tray.
Now do the drumsticks.
Once done, add them to the plate holding the thighs.
There will still be plenty of butter left in the skillet, which has now transformed intobrowned butter.
Which means its extra tasty woo!
The mushrooms will change from white to light golden, but wont go a deep golden brown.
Theres no point browning mushrooms well because they will lose the colour when braised.
Then add the flour and cook it for 1 minute to cook out the raw floury taste.
Add stock and wine Then add the wine and chicken stock.
This stuff is called fond and its concentrated flavours that makes the sauce even tastier!
Return chicken to pan Return the chicken to the pot, skin side up.
It will mostly be submerged, and thats exactly what we want.
On my stove, its medium heat.
Cover with a lid and cook for 10 minutes.
Uncovered 20 minutes Remove the lid then simmer for a further 20 minutes.
In this step, the sauce will reduce and thicken into a thin gravy consistency.
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When is the chicken cooked?
By this time, the chicken will be cooked.
It will be completely cooked and quite tender, though not at the fall-apart-at-a-touch stage which is intentional.
Now make the sauce creamy…
Remove chicken from the sauce to a plate.
Add the cream, stir, then bring the sauce back up to a simmer.
Theres no need to simmer the sauce after the cream is added.
Garnish with a good amount of parsley, and its ready to serve!
Matters of serving and eating!
How to serve Chicken Fricassee
Chicken Fricassee can be served directly in individual servings.
Short pastas like macaroni, penne and ziti would also be ideal.
Basically anything that lets you enjoy every drop of that gorgeous creamy mushroom sauce!!
Side salad
Were a little light on the vegetables in Chicken Fricassee!
So round off your meal with a nice side of greens.
Watch how to make it
This recipe features in mydebut cookbook Dinner.
The book is mostly new recipes, but this is a reader favourite included by popular demand!
But it was bitterly cold on this particular morning, so I took pity on him.
#sucker (thats me Im referring to!
