Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper. Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won’t go deep golden brown. Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (“fond”) into the sauce. Return chicken to sauce: Return chicken back into the sauce with the skin side up.
Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it’s bubbling constantly but not rapidly (see video) – medium-low on my stove. Cover with lid and simmer 10 minutes. Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired.
**My own notes**: If you don’t want to cook with wine, you can add a tbs of Champagne vinegar or white wine vinegar to the stock. If you have it available, I also recommend trying this recipe with rabbit as it’s a great meat for fricassee!
1leggeddog
Yum
Eoine
Put a bit of olive oil in that butter so it doesn’t turn so dark, but otherwise looks good !
timetobooch
Never seen a fricasse with whole pieces. Interesting. I usually do it with shredded chicken, so good!
(Doesn’t the nsme literally imply that its chunks/pieces?)
This looks yummy nonetheless!
Soup-Wizard
I feel like I heard about this dish in cartoons/movies when I was a kid, but never knew what it was. Now I know! Looks delicious!
6 Comments
Source: [Recipe Tin Eats](https://www.recipetineats.com/chicken-fricassee-quick-french-chicken-stew/#wprm-recipe-container-68904)
4 chicken drumsticks (~150g/5oz each)
4 chicken thighs , skin-on and bone-in (~250g/8oz each)
1 tsp salt (cooking / kosher salt)
1/2 tsp black pepper
4 tbsp / 60g unsalted butter
Stew ingredients
300g / 10oz white mushrooms , halved if small, or cut in 4 to 6 if large
2 medium brown onions , sliced 0.6cm (1/2in) wide
2 garlic cloves , finely minced
1 bay leaf , fresh (sub dried)
3 thyme sprigs (or 1/2 tsp dried thyme)
3 tbsp flour , plain / all-purpose
1/2 cup white wine , preferably chardonnay
3 cups chicken stock , low sodium (preferably homemade!)
1/4 tsp salt (cooking / kosher salt)
1/4 tsp black pepper
2 tbsp parsley , chopped
2/3 cup thickened/heavy cream
Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won’t go deep golden brown.
Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (“fond”) into the sauce.
Return chicken to sauce: Return chicken back into the sauce with the skin side up.
Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it’s bubbling constantly but not rapidly (see video) – medium-low on my stove. Cover with lid and simmer 10 minutes.
Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired.
**My own notes**: If you don’t want to cook with wine, you can add a tbs of Champagne vinegar or white wine vinegar to the stock. If you have it available, I also recommend trying this recipe with rabbit as it’s a great meat for fricassee!
Yum
Put a bit of olive oil in that butter so it doesn’t turn so dark, but otherwise looks good !
Never seen a fricasse with whole pieces. Interesting.
I usually do it with shredded chicken, so good!
(Doesn’t the nsme literally imply that its chunks/pieces?)
This looks yummy nonetheless!
I feel like I heard about this dish in cartoons/movies when I was a kid, but never knew what it was. Now I know! Looks delicious!
Im on board!