Traditional Chicken Fricassee

Name: Traditional Chicken Fricassee
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 3 lbs whole chicken, cut into pieces; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 cup carrots, diced; 1 cup celery, diced; 1/2 cup all-purpose flour; 2 cups chicken stock; 1 cup dry white wine; 1 teaspoon dried thyme; 1 bay leaf; 1 cup heavy cream; Salt to taste; Black pepper to taste; 2 tablespoons parsley, chopped for garnish

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 4

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Traditional Chicken Fricassee is a comforting classic that combines tender chicken pieces with a creamy, flavorful sauce. It's a perfect dish for cozy dinners and one you'll love to share with family and friends.

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Ingredients for Traditional Chicken Fricassee

Chicken: Using a whole chicken cut into pieces provides a variety of textures and flavors, with both light and dark meat.

Butter and olive oil: This combination adds richness and helps brown the chicken for a beautiful, golden crust.

Onion and garlic: These aromatics form the flavor base, adding depth and sweetness to the dish.

Carrots and celery: Classic mirepoix vegetables that provide sweetness and earthiness to the sauce.

Flour: Acts as a thickening agent, giving the sauce its luscious consistency.

Chicken stock and white wine: These liquids create the foundation of the sauce, enhancing the chicken's flavor and adding a slight acidity from the wine.

Thyme and bay leaf: Aromatic herbs that infuse the dish with a warm, earthy aroma.

Heavy cream: Adds a smooth, creamy texture to the sauce, rounding out the flavors beautifully.

Parsley: A fresh, vibrant garnish that brightens the dish before serving.

Tips & Tricks

If your sauce seems too thick, add a splash more chicken stock or wine to reach your desired consistency.
For a deeper flavor, try browning the chicken in batches to avoid steaming them.
Use a heavy-bottomed skillet to ensure even cooking and prevent hot spots.

Serving Suggestions

This Chicken Fricassee pairs wonderfully with creamy mashed potatoes or a side of buttered noodles, allowing you to soak up every bit of the delicious sauce. A crisp green salad with a tangy vinaigrette would also balance the richness of the dish.

Frequently Asked Questions

Can I use chicken breasts instead of a whole chicken?: Yes, you can substitute chicken breasts, but keep an eye on the cooking time as they may cook faster and you don't want them to dry out.
Is there a non-alcoholic substitute for the white wine?: You can replace the wine with additional chicken stock and a splash of white wine vinegar or lemon juice for acidity.
How do I store leftovers?: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to avoid overcooking the chicken.

Traditional Chicken Fricassee Recipe Walkthrough

Season your chicken pieces generously with salt and pepper. This simple step ensures the meat is flavorful right from the start.

Heat the butter and olive oil in a large skillet over medium-high heat. Once it's hot, add the chicken pieces in batches, making sure not to overcrowd the pan. Brown them on all sides, which takes about 8-10 minutes per batch. Remove the chicken and set it aside.

In the same skillet, add the chopped onion and minced garlic. Sauté them for a few minutes until they become translucent and fragrant. This is where the flavor starts to build.

Stir in the diced carrots and celery, cooking them until they start to soften. This should take about 5 minutes. Sprinkle the flour over the vegetables and stir well to coat them evenly. This step is crucial for thickening the sauce later.

Gradually pour in the chicken stock and white wine while stirring constantly. You'll want to keep the liquid smooth and free of lumps. Bring it to a gentle boil.

Return the browned chicken pieces to the skillet, nestling them into the sauce. Add the thyme and bay leaf. Cover the pan and let it simmer on low heat for 35-40 minutes. The chicken should be tender and the flavors well combined.

Once the chicken is cooked through, remove the bay leaf. Stir in the heavy cream and let it heat through gently. This final touch gives the sauce its creamy finish.

Before serving, sprinkle the dish with chopped parsley. It adds a pop of color and a hint of freshness.

Why You'll Love This Recipe

Simple to make with common ingredients.
Rich, creamy sauce that coats every bite.
Perfect balance of savory and aromatic flavors.
Great for meal prep and leftovers taste even better.

Ingredients

3 lbs whole chicken, cut into pieces

2 tablespoons unsalted butter

2 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic, minced

1 cup carrots, diced

1 cup celery, diced

1/2 cup all-purpose flour

2 cups chicken stock

1 cup dry white wine

1 teaspoon dried thyme

1 bay leaf

1 cup heavy cream

Salt to taste

Black pepper to taste

2 tablespoons parsley, chopped for garnish

Step-by-step Instructions

1. Season chicken pieces with salt and pepper.

2. Heat butter and olive oil in a large skillet over medium-high heat.

3. Brown chicken pieces on all sides, then remove and set aside.

4. In the same skillet, add onion and garlic, sauté until translucent.

5. Stir in carrots and celery, cook until slightly soft.

6. Sprinkle flour over vegetables, stir to coat evenly.

7. Gradually add chicken stock and white wine, stirring constantly until smooth.

8. Return chicken to skillet, add thyme and bay leaf, cover and simmer for 35-40 minutes.