Classic Chicken Fricassee Recipe
This delicious chicken with wine and mushrooms successfully bring a classic French feel to your dining table. The Intense aromas of some ‘hard to see’ ingredients of this recipe will take you back to old ‘Grandmother Fricassee’ days. If offers a lot of variations because of its friendly nature with adaptability. And this recipe is just another way to make the chicken fricassee.
3 pounds of chicken(Breasts/Thighs/Drumsticks)
½ cup diced carrots
½ cup chopped onions
½ cup thinly sliced celery
3 tablespoons of butter(Preferably unsalted)
2 large egg yolks
1 cup thinly sliced mushrooms
3 cups chicken broth(Preferably with low-sodium)
4 tablespoons chopped fresh parsley
1 tablespoon lemon juice
2 tablespoons all-purpose flour
1 tablespoon minced garlic
Salt to your taste
½ cup heavy cream
½ cup dry white wine
Freshly ground pepper to your taste
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh thyme
1 bay leaf
½ cup water
Rinse the chicken thoroughly and pat with a paper towel to dry.
Season it with salt and pepper according to your taste. Make sure it is evenly coated.
Take a Dutch oven or deep sauté pan and pre heat it over medium to high. Heat 2 spoons of butter and 1 tablespoon of extra-virgin olive oil in the oven until butter stars to melt; if butter stars to turn dark brown simmer the flame before it gets burned. Add seasoned chicken to the oven in a single layer. Do not crowd the oven with pieces. Work in batches. Fry the chicken over medium flame until it gets a nice golden brown color. Turn the pieces over once to work on the other side of the chicken. Remove the chicken from the oven when it’s done and transfer it to a plate. Set it aside.
In the same oven add onions, minced garlic, carrots and celery with the help of a rubber spatula. Sauté it until onion is translucent and fragrant, carrots are soft. Now add thinly sliced mushrooms to the mix; stir it occasionally.
When mushrooms starts to become glossy add 2 tablespoons of all-purpose flour to the mix and stir it continuously.
Do not leave any lumps in the liquid. Let the flour be absorbed by the vegetables. Then add the wine to the oven; stir it to shimmer for about a minute. Finally add the chicken broth. Leave it to cook for a minute. Taste the liquid before putting chicken in it. Add salt and pepper if it is bland to your taste.
Carefully lower the chicken in the liquid, working with one piece at a time. Make sure the liquid in the oven covers the chicken completely. Make a bouquet of herbs (parsley, thyme, and bay leaf) and add it to the oven. Cook it for 30 minutes until the chicken cooked through completely; adjust the cooking time depending on the thickness of the chicken. When the chicken gets completely cooked and liquid infuses all the aromas from herbs. Take the bouquet out.
In a small bowl take 2 large egg yolks and heavy cream whisk it homogeneously. From the Dutch oven take ½ cup of liquid and add it to the mix, spoon by spoon slowly. Let the hot liquid warm up the egg mix in the bowl.
Add the thickening mix to the liquid and stir it until you get the desired consistency for the sauce. Add the remaining butter, 1 tablespoon lemon juice and fresh parsley/tarragon (optional) to the dish and serve it hot with rice/pasta/noodles.
White wine can be replaced with dry sherry
If you don’t like the wine replace it with extra chicken broth
If the sauce is too watery for you add some extra flour
You can use cornstarch instead of all-purpose flour for this recipe.
If you cannot have the butter substitute it with olive oil
For lot of gravy use extra chicken broth
Use your favorite spices to season the chicken before frying.
Make sure to use heavy cream to make a nice rich sauce.