If you are tired of fried and roasted chicken, why not try something creamy instead? In French, they have a name for it.
It is Chicken Fricassée
According to The Spruce Eats, Fricassee is a hybrid cooking method that combines both wet and dry heat. It falls halfway between a saute and a stew.
Chicken fricassee is a traditional French dish with a creamy white sauce.
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Meet Nagi.
She is the voice, cook, photographer, and videographer behind RecipeTin Eats, according to her website, recipetins.com. She lives in Sydney, Australia.
Through her blogs, Nagi reflects her philosophy about food and cooking. This philosophy includes fast, creative, clever, and fresh ideas.
Nagi shared in her blog that, growing up, even though her mother was working full time and on a tight budget, she still cooked tasty food for them.
From there, she realized that it’s possible to make delicious and fresh food even in a short time and on a budget.
Her recipe for chicken fricassee earned her over 8 million views.
Here’s how to make it.
The ingredients:
- 4 EACH chicken drumsticks & thighs (bone in, skin on) sprinkled with 1 tsp salt + 1/2 tsp pepper
4 Tbsp/60g unsalted butter
For the stew:
- 10 oz (300g) mushrooms. Halve smalls, quarter larges
- 2 med onions cut in 1/2 inch slices
- 2 garlic cloves, minced
- 1 bay leaf
- 3 thyme sprigs or 1/2 tsp dried
- 3 tbsp plain/all-purpose flour
- 1/2 cup (125ml) white wine (preferably chardonnay)
- 3 cups chicken stock (low sodium)
- 1/4 tsp EACH salt & black pepper
- 2 tbsp parsley
- 2/3 cup thickened/heavy cream
To make:
1. In a large skillet, brown the thighs skin side down in melted butter for 4-5 minutes over med-high heat. Turn and cook 1 minute more. Remove.
2. Brown drumsticks turning 3 times, 2 minutes on each side. Remove.
3. Add mushrooms, onion, bay, and thyme to the pan and cook 5 minutes. Add garlic and stir for 30 seconds. Then, add flour and cook 1 minute, stirring constantly.
4. Add wine and stock. Stir, scraping pan base as you do. This is called deglazing the pan.
5. Return chicken to pan skin side up.
6. Simmer 10 minutes covered on med-low until it’s bubbling gently. Uncover and simmer 20 minutes to an internal temp of 165℉. Then, remove the chicken.
7. Add cream to pan and stir. Bring to a simmer, taste, and add more salt if needed.
8. Return chicken to the sauce.
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9. Garnish chicken with parsley.
Serve with mashed potato, rice, or pasta to soak up all that sauce.
See the 2-minute tutorial that’s been viewed by 8 million others in the video below!
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