The name Chicken Fricasee denotes 1970's vibe for me. However, this Chicken Fricasee Recipe is so much more. The correct name in French is Fricassée de Poulet à l'Ancienne. This recipe is adapted from Julia Child's recipe from Mastering the Art of French Cooking volume one. You really can't do much better then this recipe. I maneuvered a few things in the recipe, because honestly, there are more steps in the original than is needed to get the same result. Side note: the first time I ate the real French version of this dish. I was at my French family's farmhouse near Dijon, France and they literally had my kids pick the chickens from the pen to utilize for the dish. The taste of "real" chicken that is not mass grown is really hard to explain - it DOES taste like chicken and it is truly amazing.
Ingredients
- 3 lbs chicken bone-in chicken thighs
- 1/2 Cup onion, sliced
- 1/2 Cup carrot, medium dice
- 1/2 Cup carrot, medium slice
- 2 Tablespoons olive oil
- 4 Tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tablespoon flour
- 3 Cups chicken stock
- 1 Cup dry white wine (Chardonnay works)
- 2 parsley sprigs
- 1 bay leaf
- 2 thyme sprigs
- 1/2 Cup heavy cream
- to taste salt and pepper
- few drops of lemon juice
- pinch nutmeg
- 1 Tablespoon of cold butter for finishing sauce
- Onion and Mushroom Garniture recipe - link HERE
Procedure
- Make sure you pat the chicken completely dry with a paper towel.
- Use a heavy casserole with a lid - preheat to medium high heat.
- Add olive oil and 4 T of butter and then add the vegetables to sweat. This will take about 5 minutes or so. Onions should be translucent.
- Move vegetables around to add the chicken for browning. Just get them to a light brown and they have stiffened slightly on the outside.
- Sprinkle the flour, salt, and pepper to coat the chicken. I sprinkled, then turned the chicken and sprinkled some more. Let this cook for a few minutes so you don't have a flourery taste to your dish.
- Add the stock, white wine, and bouquet garnie (parsley, thyme and bay leaf)
- Bring to a boil, then turn the heat down to a simmer.
- Cover and cook for about 25 minutes. Chicken will be done when juices run clear and it should come away from the bone easily.
- Remove the chicken and the vegetables. Reserve just the chicken to a nice plater or casserole for serving in a warm place. You can discard the vegetables and bouquet garnie.
- Continue to simmer the liquid with the lid OFF. Reduce until the sauce coats the back of your spoon. This should take about 3-5 minutes.
- Add the heavy cream, whip and let reduce until thickened again.
- Add salt and pepper to taste.
- Add the lemon juice and nutmeg.
- Pour sauce on top of chicken and garnish with caramelized pearl and onion garniture. Click HERE for recipe.
- I also garnish with whole fresh Thyme and/or Parsley sprigs.