Chicken Fricassee

How to Make Chicken Fricassee

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1. Melt the butter in a wide, heavy casserole over medium heat. Add the onions and cook for 5 minutes, turning, without letting them colour.

   Mark done Start 5 min timer

2. Add the chicken and turn it in the butter for 3 minutes, until the surface turns opaque but not brown. Sprinkle over the flour and stir for 1 minute.

   Mark done Start 3 min timer

3. Pour in the wine and let it bubble for 1 minute, scraping the base. Add the stock, bay leaf, thyme and parsley stalks, season with salt and white pepper and bring to a simmer.

   Mark done Start 1 min timer

4. Cover and cook gently for 35 minutes, turning the chicken once, until it is tender.

   Mark done Start 35 min timer

5. Add the mushrooms and cook for 10 minutes more. Lift the chicken, onions and mushrooms into a warm dish with a slotted spoon and discard the herbs.

   Mark done Start 10 min timer

6. Boil the sauce hard for 8 minutes, until reduced by about a third and slightly thickened. Take the pan off the heat.

   Mark done Start 8 min timer

7. Whisk the cream and egg yolks in a bowl and whisk in a ladleful of the hot sauce. Stir this back into the pan and warm over low heat for 2 minutes, stirring, without boiling. Add the lemon juice and adjust the seasoning.

   Mark done Start 2 min timer

8. Return the chicken and vegetables to the sauce, sprinkle with parsley and serve.

   Mark done

Tips for Making Chicken Fricassee

• Do not brown the chicken. Colour would turn the sauce beige, and the delicate flavour of a fricassée depends on a gentle, pale cook.
• Take the pan off the heat before you add the yolks, and never let the sauce boil afterwards. Yolks thicken the sauce at a gentle heat but scramble at a boil.
• Choose bone-in thighs. The bones add flavour and body to the sauce, and the meat stays succulent through the long, gentle simmer.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Chicken Fricassee

• Steamed rice
• Buttered egg noodles
• Green beans

Storing & Reheating Chicken Fricassee

Keeps in the fridge for up to 3 days. Reheat gently over low heat, stirring, and do not let it boil or the sauce may split. It does not freeze well because of the cream and egg.

Chicken Fricassee FAQ: Common Questions

Chicken Fricassee Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.