Classic Chicken Fricassee Recipe. Halfway between a sautee and a stew, this is original French comfort food. With hearty vegetables and a silky sauce, this is a delightful dinner recipe for the family and perfect for entertaining.
I don’t mind an occasional “kitchen production” meal. Especially if it’s this fabulous with flavor. This took three hours from start to finish, and the end result was worth every minute. It was a lazy and relaxing project, each step was ten minutes here, ten minutes there. I’m just glad I started early. The chicken is browned, then simmered in a sauce that includes carrot, celery, onion, spices and then finished with lemon, egg yolks and cream. Which by the way equals an OMG final result of fall off the bone meat dripping in a wonderful silky gravy. The reactions at the dinner table were proof.
What Is Chicken Fricassee
A fricassee simply means meat, usually poultry, which has been cut in pieces, browned, and then stewed in a gravy which includes vegetables. I’ve done some Googling and have seen recipes Cajun fricassee’s, and several recipes with beef or lamb. I want to cook and devour them all.
Chicken Fricassee Recipe
We love these types of braised chicken dishes as they seem perfect for Fall meals. I hope you give this Chicken Fricassee Recipe a try, and if you do, please come back and give the recipe a star rating. If you have a braised chicken recipe, I’d love if you shared it.
Don’t forget a chunk of rustic bread to sop up that gravy.
More Braised Chicken Recipes
- Dolores’s Broken Hearted Chicken
- Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries
- Rosemary Chicken Thighs
- Braised Tangerine Chicken with Star Anise
- Braised Tarragon Chicken
- Braised Creole Chicken Thighs in Creamy Mustard Sauce
- Chicken Marengo Recipe
- Sticky Lips Chicken
A classic French braised chicken recipe. One Pot meal.
- 1 whole chicken cut into 11 pieces (reserve back and wing tips for another use, such as stock), 3 1/2 to 4 pounds
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter softened, divided
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 8 ounces cremini mushrooms trimmed and quartered
- 2 tablespoons all-purpose flour
- 2/3 cup dry white wine
- 4 cups chicken broth
- 2 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 large egg yolks room temperature
- 1/4 cup heavy cream
- 2 tablespoons fresh tarragon leaves chopped
- 2 tablespoons fresh lemon juice
- Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
Classic Chicken Fricassee …It’s What’s for an early Fall dinner.
Looking for more Classic French Braised Chicken dishes? How about: