Recipes in the world of Flavilo

Chicken Fricassee served with creamy sauce

Chicken Fricassee

Chicken Fricassee is a beloved dish in French cuisine, blending classic techniques with rich flavors. The dish's roots trace back to 17th-century France, where the term 'fricassée' referred to the slow braising of meat and vegetables. This creamy chicken stew is perfect for those who want to prepare a simple yet elegant dish. The harmony of white wine and cream makes this dish special, while the freshness of the vegetables balances the flavors.

Prep Time 20 min
Preparation 45 min
Total 1 hr 5 min
600 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1 kg Chicken (thighs or breast)
⭕ 50 g Butter
⭕ 2 tbsp Olive oil
⭕ 2 tbsp All-purpose flour
⭕ 500 ml Chicken broth
⭕ 150 ml Heavy cream
⭕ 100 ml Dry white wine
⭕ 2 Carrots
⭕ 2 szál Celery stalks
⭕ 200 g Mushrooms
⭕ 1 db Yellow onion
⭕ 2 cloves Garlic
⭕ 3 ág Fresh thyme sprigs
⭕ 2 db Bay leaves
⭕ 1 tsp Salt
⭕ 1 tsp Black pepper

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    Preparation Steps

    1

    Season the chicken with salt and pepper. Dredge in flour, shaking off the excess. In a large skillet, melt the butter with the olive oil over medium-high heat. Sear the chicken on both sides until golden brown. Remove from the skillet and set aside.

    2

    In the same skillet, sauté the diced onion, minced garlic, sliced carrots, celery, and mushrooms until softened.

    3

    Add the white wine and let it reduce for a few minutes, scraping up any browned bits from the bottom of the pan. Pour in the chicken broth, add the thyme and bay leaves.

    4

    Return the chicken pieces to the skillet, cover, and simmer over low heat for 25-30 minutes, or until the chicken is cooked through and tender.

    5

    Once the chicken is tender, stir in the heavy cream and simmer for another 5-10 minutes, until the sauce has thickened and become creamy.

    6

    Serve hot, garnished with fresh parsley. Serve with cooked rice, mashed potatoes, or fresh bread.