"Chicken Fricassee is a so Ymmmy French recipe for the perfect chicken stew in a cream sauce with vegetables."
Chicken Fricassee
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Recipe Description
Chicken Fricassee, a classic French dish, is a versatile addition to your culinary repertoire. Whether you’re having a cozy family dinner or a romantic date, it will impress you.
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Prep time: 15mins
Cook time: 1hr 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 35 oz chicken thighs
- 3 tbsp unsalted butter
- 2 cup chicken stock
- 1 cup dry white wine
- 9 oz mushrooms
- 1/2 frozen pea
- 1 onion
- 3 cloves garlic
- 1/4 tsp fresh ground Nutmeg
- 1 tsp Dijon Mustard
- 1/2 Lemon Juice
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tbsp fresh tarragon
- 2 tbsp parsley leaves
- 1 tsp flour
- 2 egg yolk
- salt and fresh ground black pepper
Method
Step 1
Wash and dry the chicken pieces thoroughly with the paper towels. You can also cut off some of the skin so that the dish is not too fatty. I usually cut off the inside as is, leaving the outside so that a super crispy skin appears when frying.
Step 2
Although the sheer number of ingredients may seem overwhelming for beginners in the kitchen. I assure you this is an easy recipe. With my detailed step-by-step instructions, you are guaranteed to succeed in making this dish!
Step 3
The fried chicken skin additionally gives the dish a flavor when fried in butter.
Step 4
Before you start this fantastic French dish, prepare the ingredients that you have to chop, i.e., onion into cubes, garlic and sliced mushrooms, tarragon, and parsley. Also good for salt and pepper chicken thighs.
Step 5
Heat the pan well and melt one tablespoon of butter (set the burner to medium-high heat). When the butter melts, fry the meat, starting from the skin side. This procedure will seal the meat, and most of the juice does not escape, making it juicy. Fry the chicken pieces on both sides until the skin is golden brown. It takes me about 2-3 minutes per side. Don't worry if the pan burns a little; that will also flavor the meat and sauce.
Step 6
Remove it from the pan once the meat is well-fried. Reduce the heat to low and add another tablespoon of butter. There should be quite a lot of fat from the chicken, but butter is still essential in French cuisine to give it the right flavor. Caramelize the onion and garlic in the fat. First, add the onion, and add the garlic after 2-3 minutes. The garlic can burn very quickly; we don't want that because it would still give the dish slightly bitter taste.
Step 7
Once the garlic and onion are ready, add the chopped mushrooms and simmer all the time on low heat. There will be a lot of mushrooms but they will reduce their volume by half during stewing. When the mushrooms are soft, make a creamy mushroom sauce, add the chicken pieces, pour in the broth, and add the Dijon mustard. Stew for about 20 minutes under cover. After this time, add the wine, chopped tarragon, nutmeg, salt, and pepper, then stew for another 20 minutes, stirring occasionally and turning the chicken over.
Step 8
While the meat is stewing, prepare the cream mixture. Pour the sour cream, heavy cream, egg yolk, and flour into a larger bowl. Mix well with a whisk to combine the ingredients.
Step 9
Add the lemon juice when the chicken is soft, i.e., it will fall off the bone without a problem.
Step 10
Since the sauce contains sour cream, you will need to temper it before adding it to the meat. For example, add a little chicken sauce to the cream sauce to even out the room temperature, mixing well.
Step 11
Add the previously prepared and tempered sauce and mix well, the sauce should thicken thanks to the egg yolk and flour.
Step 12
Now you can add the peas (I add the peas at the end because they cook very quickly, and if they are in the hot water for too long, they burst and look ugly)
Step 13
You can serve the parsley with your favorite additions. I love it with bulgur pilav, orzo rice, or pasta. It will also be perfect if you serve it with crusty bread. Bread dipped in the sauce with chicken fricase is pure poetry. An essential addition to these versions should also be a crisp green salad, such as my Salad with Roasted Seeds. Bon Appetit! Enjoy!