Best 8 Chicken Fricase Recipes

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Whether you prefer dark meat or white, enjoy your chicken with or without its skin, and lean toward bone-in or boneless cuts, there's a chicken fricassee recipe out there for you. Fricassee is a French cooking method that involves gently stewing meat in a flavorful broth. Chicken fricassee is a classic dish that makes for a comforting and satisfying meal.

Let's cook with our recipes!

CHICKEN FRICASSEE



Chicken Fricassee image

A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!

Provided by Laura Poche

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

12 chicken thighs
2 (12 ounce) packages andouille sausage, sliced
5 green onions, chopped
1 onion, chopped
1 cup vegetable oil
1 cup all-purpose flour
8 cups water
5 stalks celery, chopped
2 tablespoons Cajun seasoning
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon minced garlic

Steps:

  • Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
  • To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
  • Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
  • Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 10.8 g, Cholesterol 56.7 mg, Fat 24.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 4.1 g, Sodium 687 mg, Sugar 0.9 g

CHICKEN FRICASSEE WITH VERMOUTH



Chicken Fricassee With Vermouth image

This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, times classics, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces
Salt, if desired
Freshly ground pepper
2 tablespoons butter
1/2 cup coarsely chopped onion
1 clove garlic, finely chopped
2 tablespoons flour
3/4 cup dry white vermouth
1/4 cups chicken broth
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1 cup carrots cut into fine, julienne strips, about two inches long
1 1/2 cups loosely packed leeks cut into fine, julienne strips, about three inches long
1/2 cup heavy cream

Steps:

  • Sprinkle the chicken with salt and pepper to taste.
  • Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
  • Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
  • Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
  • Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
  • When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 647 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)



Chicken Fricassee (Fricassee de Poulet a L'Ancienne) image

Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 18

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice (1 cup)
1 carrot, cut into 1/4-inch dice (1/2 cup)
1 celery stalk, cut into 1/4-inch dice (1/3 cup)
8 ounces cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
1/4 cup heavy cream
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice

Steps:

  • Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
  • Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
  • Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
  • Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
  • Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
  • Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
  • Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

SECRET RECIPE CHICKEN FRICASSEE



Secret Recipe Chicken Fricassee image

This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.

Provided by jodilmayer

Categories     World Cuisine Recipes     European     French

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
¼ cup margarine
2 cups heavy whipping cream
2 cups chicken broth
1 tablespoon dried parsley
4 egg yolks
¼ cup lemon juice
1 teaspoon cornstarch, or as needed
4 cooked chicken breasts, broken into chunks

Steps:

  • Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
  • Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
  • Whisk egg yolks and lemon juice together in a bowl.
  • Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
  • If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
  • Stir chicken breast pieces into sauce until chicken is heated through.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g

CHICKEN FRICASSEE



Chicken Fricassee image

Provided by Aarón Sánchez

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive or corn oil
1 (3 to 4 pound) chicken cut into 8 pieces
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 cubanella or Italian frying pepper, roughly chopped
1 Spanish onion, roughly chopped
2 garlic cloves
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon cayenne pepper
1 malanga, cut into 1/8-inch dice
1 green plantain, cut into 1/8-inch dice
1 cup diced calabaza (about 1/4 of a large calabaza)
1 quart chicken stock
1/4 cup chopped cilantro

Steps:

  • In a large Dutch oven, heat the oil. Brown the chicken and set aside.
  • Preheat oven to 375 degrees F.
  • In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
  • In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
  • Serve garnished with chopped cilantro.

CHICKEN FRICASSEE



Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

Steps:

  • In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts :

CHICKEN FRICASE



Chicken Fricase image

YUM! This is great. I got this from my mother-in-law (who is Puerto Rican) and it turns out excellent! Rich sauce, flavorful chicken and potatoes served over hot steaming rice. This can also be adapted to be made in the slow cooker (season the chicken, brown in a skillet and then dumpt it and the rest of the ingredients in the slow cooker and cook on low for about 4-5 hours, depending on your slow cooker).**Sofrito-you can use my recipe "Sofrito-Puerto Rican/Dominican", use someone else's or buy Goya Sofrito or Recaito.

Provided by sbchic1999

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs chicken thighs (I get boneless, skinless)
3 teaspoons adobo seasoning
3 tablespoons olive oil
1 tablespoon vinegar
1 1/2 tablespoons garlic, minced
2 teaspoons salt
3 tablespoons olive oil
1/2 cup ham, diced (optional)
1 cup sofrito sauce
1 cup tomato sauce
1 cup white wine
2 teaspoons capers, minced before measuring
2 bay leaves
3 small potatoes, cut up (I use red and keep the skin on)

Steps:

  • 1. Make a paste of the adobo, olive oil, vinegar, garlic and salt.
  • 2. Rub/brush the chicken with the paste, let sit for up to an hour (if you don't have time to let the seasoning sit it will still taste pretty good).
  • 3. Brown the chicken in a large heavy saucepan in the 3 tbs olive oil, set aside on separate plate, leave the renderings and oil in the pan.
  • 4. In the oil saute the ham and sofrito for 3 minutes or so.
  • 5. Add the chicken and the rest of the ingredients, and cook over medium heat for about 20 minutes until chicken and potatoes are cooked & tender.
  • 6. Enjoy! This recipe is great served with rice and gets better after sitting in the fridge for a day or two.

Nutrition Facts : Calories 1071.2, Fat 72.6, SaturatedFat 17.8, Cholesterol 286.6, Sodium 1796.6, Carbohydrate 29.4, Fiber 3.8, Sugar 4.2, Protein 62.6

CHICKEN FRICASSEE



chicken fricassee image

a creamy tasty version of a classic recipe

Provided by magicman56

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • cut the chicken breasts into long strips about a cm wide.
  • Then toss them into flour until fully covered.
  • dice the onion and mushrooms
  • heat the butter in a frying pan and cook the onions until soft.
  • Add the mushrooms to the onions and cook for 3-4 minutes
  • add the chicken, cook until brown all over.
  • pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
  • add the chicken stock, bring to the boil and simmer for 20 minutes
  • remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
  • serve on a bed of rice.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the fricasee will be. Look for fresh, free-range chicken, organic vegetables, and flavorful herbs and spices.
  • Brown the chicken well: This will help to develop flavor and prevent the chicken from becoming dry.
  • Simmer the fricasee gently: Do not boil it, as this will toughen the chicken.
  • Use a variety of vegetables: This will add color, texture, and flavor to the dish. Some good choices include carrots, celery, onions, potatoes, and peas.
  • Season the fricasee to taste: Use salt, pepper, and other spices to taste. You can also add a splash of white wine or lemon juice for extra flavor.
  • Serve the fricasee hot: This dish is best enjoyed immediately after it is made.

Conclusion:

Chicken fricassee is a classic French dish that is easy to make and delicious to eat. It is a versatile dish that can be served as a main course or a side dish. It is also a great way to use up leftover chicken. With a few simple tips, you can make a chicken fricassee that is sure to impress your family and friends.

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