Chicken and mushroom fricassee
Origin of the recipe
Fricassee (from the French fricassée, meaning "stuff," and from the French fricasser, meaning "to fry or stew") is a traditional French dish, a stew of white meat in a white sauce. Our version features chicken and mushrooms, quickly cooked in a creamy wine sauce. This dish is a lighter version of the famous French "Coq au Vin," but fricassee is much quicker to prepare!
What do you need for cooking?
Ingredients
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Chicken drumsticks
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Chicken thighs
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Salt
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Ground black pepper
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Butter
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Champignons
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Onion
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Garlic
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Bay leaf
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Thyme
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Flour
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White wine
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Chicken broth
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Chopped parsley
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Cream 20%
Kitchen utensils
Step-by-step recipe
Step 1:
Sprinkle the chicken pieces with salt and pepper on all sides.
Step 2:
Melt the butter in a large skillet or heavy-bottomed saucepan over medium heat.
Step 3:
Add chicken thighs skin side down and fry for 4-5 minutes until golden brown.
Step 4:
Flip and cook the other side for 1 minute, then remove from the pan to a warm plate.
Step 5:
Place the drumsticks in the pan and brown them on three or four sides for two minutes per side, then remove them from the pan.
Step 6:
Add the chopped onion and mushrooms to the pan, along with the bay leaf and thyme. Cook for 5 minutes, until the mushrooms are golden brown.
Step 7:
Add the garlic and stir. Immediately add the flour and cook for another minute, stirring vigorously.
Step 8:
Pour wine and chicken broth into the pan, season with salt and pepper to taste. Stir well.
Step 9:
Return the chicken to the sauce, skin side up, so that most of the meat is submerged in the liquid.
Step 10:
Once boiling, reduce heat, cover and cook for 10 minutes.
Step 11:
Remove the lid and let the dish simmer for another 20 minutes.
Step 12:
Place the chicken on a plate. Add the cream to the sauce and stir. Once it reaches a simmer, taste it (add more cream or salt if desired).
Step 13:
Return the chicken to the sauce and, once the dish comes back to a boil, remove from the heat, sprinkle with parsley and serve.
Cooking tips
Don't remove the skin from the chopped chicken pieces—this will prevent the chicken from drying out and will keep it juicier. If you're cooking thigh and breast fillets in the same dish, brown the thighs first, then simmer them in the sauce for 15 minutes. Then add the breasts directly to the thickened sauce and cook, covered, for another 6-10 minutes.
You can use any dry white wine for fricassee, but we find Chardonnay to be the most flavorful. Avoid using wines that are sweet or woody. Non-alcoholic substitute: Replace with more chicken broth.
Fricassee is traditionally served with mashed potatoes or fluffy rice, and also goes perfectly with short pasta.
