Best 2 Fricassée De Poulet Chicken Fricassee Recipes

For many food lovers around the world, chicken fricassee, famously known as "fricassée de poulet", is a delectable dish that has earned a special place in culinary traditions. This classic French casserole captivates taste buds with its tender chicken pieces bathed in a rich and creamy sauce, usually accompanied by an array of savory vegetables. As a versatile dish, fricassée de poulet offers culinary enthusiasts the freedom to explore diverse flavor profiles, using a variety of herbs and seasonings to create a unique and unforgettable dining experience. Whether you seek a comforting family meal or an elegant dish to impress guests, embarking on a culinary journey to discover the best recipe for this delectable dish is an adventure worth taking.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

CHICKEN FRICASSEE (FRICASSéE DE POULET)

Chicken Fricassee (Fricassée De Poulet) image

You could make this ahead and gently rewarm it to serve without losing much of its deliciousness. It goes well with with brown rice or a wild rice blend. Go light with the entree (tossed salads are an eternal favorite in France too), and serve something with fruit for dessert. There are many recipes for crème fraîche at Recipe Zaar. Notice that it has tarragon-I love tarragon! I have increased the liquid after looking at Chef#286566 helpful review.

Provided by WiGal

Categories Chicken Breast

Time 1h4m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
1 1/2 lbs skinless chicken breasts, cubed in bite sized pieces
3/4 teaspoon salt
1/2 teaspoon pepper
2 1/2 tablespoons flour
1 1/2 cups water
3/4 cup white wine
1/2 lb mushroom, cleaned and sliced 1/4 inch
3 medium carrots, scraped and julienned in 1/4 inch wide strips
2 tablespoons fresh tarragon, chopped
1/2 cup creme fraiche or 1/2 cup whipping cream

Steps:

Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat.
Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally.
Add the chicken and brown on all sides - about ten minutes.
Stir in salt and pepper.
Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon.
Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
Taste and adjust seasonings, if you wish.
Turn off the heat and stir in the crème fraîche.
Serve hot.

Tips for Making the Best Chicken Fricassee:

Choose the right chicken pieces: For a classic fricassee, use bone-in, skin-on chicken pieces. The bones and skin add flavor to the dish, and the meat will be more tender and moist. If you prefer boneless, skinless chicken breasts, you can use those instead, but the dish will be slightly less flavorful.
Brown the chicken before stewing: Browning the chicken in a little bit of oil before stewing it helps to develop flavor and color. This step is optional, but it's worth taking the time to do it.
Use a variety of vegetables: The vegetables in a fricassee add color, flavor, and texture. Some common vegetables to use include carrots, celery, onions, and peas. You can also add other vegetables that you like, such as potatoes, green beans, or mushrooms.
Use a flavorful broth: The broth is an important part of any fricassee. You can use chicken broth, vegetable broth, or even water. If you're using water, be sure to add some salt and pepper to taste.
Simmer the fricassee until the chicken is cooked through: The chicken should be cooked through but still tender. This usually takes about 30 minutes, but it can vary depending on the size of the chicken pieces.
Serve the fricassee with your favorite sides: Fricassee is a versatile dish that can be served with a variety of sides. Some popular options include mashed potatoes, rice, noodles, or bread.

Conclusion:

Chicken fricassee is a classic French dish that is easy to make and always a crowd-pleaser. With its tender chicken, flavorful broth, and colorful vegetables, it's a dish that is sure to become a favorite in your home. So next time you're looking for a comforting and delicious meal, give chicken fricassee a try.