Get into the velvety elegance of a homemade creamy chicken fricassee with our step-by-step guide. This classic French dish embodies comfort and sophistication, with tender chicken morsels bathed in a luscious, delicate cream sauce. In this culinary journey, we’ll unravel the secrets to creating a dish that’s both comforting and elegant, perfect for a special dinner or a cozy family meal. With simple ingredients and expert techniques, you’ll soon master the art of creamy chicken fricassee, transforming a humble chicken into a delectable masterpiece of culinary delight.
How to make creamy chicken fricassee
Chicken fricassee is a classic French dish that features tender pieces of chicken stewed in a creamy, white wine-based sauce. The preparation typically involves browning the chicken pieces, then simmering them with onions, mushrooms, and sometimes other vegetables in a flavorful sauce made with chicken broth, white wine, and cream. Herbs like thyme and tarragon are often used to enhance the flavor. The result is a luxurious, creamy, and savory dish that's both comforting and elegant. Chicken fricassee is often served with rice, noodles, or crusty bread to soak up the delicious sauce, making it a delightful and hearty meal.
Ingredients
- 2 pounds of bone-in, skin-on chicken pieces (such as thighs and drumsticks)
- 2 tablespoons of butter
- 1 onion, finely chopped
- 8 ounces of mushrooms, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 1 cup of dry white wine
- 1 cup of chicken broth
- 1 cup of heavy cream
- 2 sprigs of fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Cooked rice, noodles, or crusty bread for serving
Instructions
- In a large, deep skillet or a Dutch oven, melt the butter over medium-high heat. Season the chicken pieces with salt and pepper and brown them on all sides. Remove the chicken and set it aside.
- In the same skillet, add the chopped onion and sliced mushrooms. Sauté until they are softened and the mushrooms have released their moisture. Add minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and stir to create a roux. Cook for a few minutes to remove the raw flour taste.
- Pour in the white wine and use it to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
- Return the browned chicken to the skillet. Add the chicken broth, heavy cream, fresh thyme, and bay leaf. Stir well.
- Cover the skillet and simmer the chicken in the creamy sauce for about 30-40 minutes or until the chicken is fully cooked and tender.
- Taste the sauce and adjust the seasoning with salt and pepper. Remove the thyme sprigs and bay leaf. Serve the creamy chicken fricassee over cooked rice, noodles, or with crusty bread. Garnish with chopped fresh parsley.Enjoy this delectable and creamy chicken fricassee, a classic French dish that combines rich flavors and tender chicken for a delightful meal.
Video
Notes
When making chicken fricassee avoid boiling or overheating the creamy sauce once you've added the cream. High heat can cause the cream to separate and become grainy. Instead, maintain a gentle simmer to keep the sauce creamy and smooth. If you need to thicken the sauce further, you can do so with a slurry of cornstarch and cold water, but add it gradually to avoid over-thickening. This attention to the sauce's texture is key to achieving the desired velvety consistency in your chicken fricassee.
Nutrition
Serving: 80g
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