If there is one dish in the whole of the world that I simply cannot resist it is a juicy Chicken Fricassee. If you don’t know the phrase “fricassee” – it is a cooking method derived from the fifteenth century French cuisine where ingredients are sautéed, cut up and braised in a white sauce. A simple stew with mouthwatering results!
Okay, fine, I didn’t cut up my chicken – but I prefer my Chicken Fricassee to be pieces of chunky chicken smothered and cooked in a rich and creamy “white” sauce. Virtually any type of ingredient can be used in this dish from meats like beef, pork and fish to vegetables alone.
The “white sauce” mentioned here isn’t the usual béchamel we are used to but a combination of white wine and cream – that makes this meal even tastier.
Like the older recipes of Chicken Fricassee I added small onions and button mushrooms to bake with my chicken, the perfect accompany to this lovely dish.
There are simply too many versions of this recipe to say which is original. I like to keep my version fairly simple and easy.
This recipe of Chicken Fricassee is the perfect dish for a lazy, chilly and cozy Sunday Lunch. The simple thing about this meal is that it is super easy to make, you will have more time with the family and less time in the kitchen as it is one of those quick one pot wonders! Sounds good, hey?
| Prep Time | 10 min |
| Cook Time | 1.20 hour |
| Servings | people |
- 8 chicken pieces
- 20 ml olive oil
- 1 cup chicken stock
- 1 cup white wine
- 500 ml fresh cream
- 2 cup button mushrooms halved
- 6 small shallots peeled
- salt and black pepper to season
Ingredients
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- First off, heat the oil in a saucepan and sauté the chicken pieces. Remove the chicken from the pan; add the onions and mushroom, and sauté for a few minutes.
- Transfer the chicken pieces, onions and mushrooms to an oven safe (and sizable) dish and cover with stock, wine and cream.
- Generously season with salt and black pepper. Cover and bake in the oven for about 1 hour at 180 degrees Celsius, remove lid and bake for another 20 minutes or so until the chicken pieces are nice and brown and the sauce has thickened.
