Easy chicken fricassee recipe

here’s a basic recipe for chicken fricassee:

Ingredients:

• 1 whole chicken, cut into pieces
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 bay leaf
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Season the chicken pieces with salt and pepper.
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Sauté until fragrant and translucent, about 2-3 minutes.
4. Add the sliced carrots and chopped celery to the skillet. Cook for another 3-4 minutes until they start to soften.
5. Stir in the sliced mushrooms and cook for an additional 2 minutes.
6. Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste.
7. Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
8. Return the browned chicken pieces to the skillet. Add the bay leaf.
9. Cover the skillet and let the chicken simmer over medium-low heat for about 25-30 minutes, or until the chicken is cooked through and tender.
10. Once the chicken is cooked, stir in the heavy cream. Simmer for another 5 minutes, allowing the sauce to thicken slightly.
11. Taste and adjust the seasoning with salt and pepper if needed.
12. Garnish the chicken fricassee with chopped parsley before serving.

Serve the chicken fricassee hot over rice, mashed potatoes, or with crusty bread to soak up the delicious sauce. Enjoy!

FAQs

• What is fricassee sauce made of?

• Fricassee sauce typically consists of a combination of chicken broth, heavy cream, and sometimes a thickening agent such as flour or cornstarch. It’s often flavored with aromatics like onions, garlic, and herbs, creating a rich and velvety texture that complements the chicken and vegetables.

• Why is it called chicken fricassee?

• The term “fricassee” originates from the French word “frire,” meaning “to fry,” and “casser,” meaning “to break.” In a chicken fricassee, the chicken is first browned or sautéed in fat, then braised in liquid until tender. This method of cooking gives the dish its distinctive flavor and texture.

• What’s the difference between chicken stew and fricassee?

• While both chicken stew and chicken fricassee involve cooking chicken with vegetables in a savory sauce, there are subtle differences. Chicken stew is typically cooked in a single pot with larger pieces of chicken and vegetables, simmered until tender. Fricassee, on the other hand, involves browning the chicken before braising it in a sauce, resulting in a slightly different texture and depth of flavor.

• What is the fricassee classified as?

• Fricassee is classified as a stewing technique in French cuisine. It falls under the broader category of braising, where meat is first browned and then slowly cooked in liquid until tender. Fricassee is often associated with elegance and refinement, thanks to its creamy sauce and delicate flavors, making it a favorite among traditional French dishes.