(Bonus: It’s lower sodium than store bought and you get extra nutrients from the bones).įlour – Used to lightly thicken the sauce.Ĭream – This also thickens the sauce as well as making the sauce rich, creamy and decadent! But it becomes a restaurant-quality treat if you make it with homemade chicken stock! Homemade chicken stock is straightforward to make and really worth it for the added deliciousness. Substitute with more low-sodium chicken stock/broth for a non-alcoholic version.Ĭhicken stock/broth – This dish is extremely tasty made with regular store-bought chicken stock. Chardonnay in particular adds really good flavour. White wine – Any white wine that’s not too woody or sweet will work great here. Add those that can withstand a 30 minute braising time at the beginning, and faster-cooking vegetables (like green beans and asparagus) towards the end. Though really, this is such an adaptable dish that it can be made with any vegetable suitable for braising. Mushrooms – The traditional vegetable included in the sauce. Fresh is best if you have them, else dried is fine.īutter – It’s a French dish. Garlic and onion – The foundation upon which many savoury dishes are built, and Chicken Fricassée is no exception!īay leaves and thyme – The herb flavourings for the sauce.
Here are the other ingredients required for Chicken Fricassée: Having said that, I’ve included in notes in the recipe for how I would make Chicken Fricassée with breast and boneless thighs, because I know some of you will ask!! 2. But still, boneless breast or thigh would overcook in this time. Mind you, this is a quick stew that only calls for 30 minutes of simmering time. This dish is best made with skin-on, bone-in chicken pieces that stay nice and juicy after simmering in the sauce. Here’s what you need to make Chicken Fricassée. I’m just going to tell it to you straight: the chicken is lovely (juicy, golden brown, etc etc) … but this dish is all about the creamy white sauce!!! Chicken browned in butter (it’s French after all!) The Chicken Fricassee sauce in the making – sauteed mushroom, onion, garlic and herbs. This dish is a traditional French chicken stew made with a creamy white sauce with mushrooms, instead of the more common rich, dark brown sauce like you ordinarily see with stews, such as with Coq au Vin and this baked Chicken Stew. Pronounced “fri-ka-say”, this is a terrific recipe to get a cosy stew fix any night of the week without hours of slow cooking. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Chicken Fricassée A rustic family-style meal that’s easy enough for midweek, it’s a bit like a white sauce version of Coq au Vin – except it’s so much faster to make! Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce.
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