Chicken Fricassée A French Chicken Stew | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you an easy Chicken Dish that is perfect for a family dinner night! Serve it alongside mashed potatoes or even a polenta! Quick and easy recipe to follow. Try to make this recipe and let me know how you did in the comments below.
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Delicious Chicken Fricassee Recipe
Chicken Fricassee is an amazing weeknight meal to serve up to family and friends. This classic French one-pan meal recipe is incredibly simple to prepare, and the best part is that it can be customized to you and your family’s liking.
Ingredients for this recipe:
• 1 broken down roasting chicken
• 2 tablespoons unsalted butter
• 2 cups peeled yellow pearl onions
• 1 pound quartered button mushrooms
• 2 finely minced cloves of garlic
• juice of ½ lemon
• 3 tablespoons all-purpose flour
• ½ cup chardonnay or other dry white wine
• 3 cups chicken stock
• 1 bay leaf
• 3 parsley sprigs
• 3 thyme sprigs
• 2/3 cup heavy whipping cream
• sea salt and fresh cracked pepper to taste
Serves 6
Prep Time: 15 minutes
Cook Time: 45 Minutes
Procedures
1. Season the chicken on all sides with salt and pepper.
2. Add the butter to a 12” large cast iron skillet or Dutch oven over medium-high heat.
3. Add in the chicken skin side down and cook for 3-4 minutes per side or until well browned.
4. Remove the chicken and set aside. Next add the onions and mushrooms to the pan and sauté over low heat for 5 minutes white frequently stirring.
5. Add in the garlic and cook for a further minute and deglaze with lemon juice.
6. Stir in the flour until completely mixed in and then add in the wine and stir in just until combined and then add in the stock.
7. Cook for 3-4 minutes over low to medium heat or until it becomes thick like gravy. See Note.
8. Add in bay leaf, parsley, thyme, salt and pepper to the sauce and mix in.
9. Place the chicken back into the pan, cover with a lid and cook over low heat for 25-30 minutes or until the chicken is done and cooked throughout, 165° internally.
10. Remove the lid and stir in the heavy cream. Serve hot.
CHEF NOTES:
Make Ahead – You can make this up to 2 hours ahead of time, simply keep warm in the oven with a lid over top at 200°.
How to Reheat – Add the desired amount of chicken fricassee to a medium size pan with a lid and heat over low heat until hot or in the oven at 350° for 15-20 minutes or until hot.
How to Store – Place covered in the refrigerator for up to 5 days. This will freeze well covered in the freezer for up to 2 months. Be sure to thaw for 1 day in the refrigerator before reheating.
You do not have to use pearl onions in this recipe, simply substitute with a regular peeled and sliced yellow or white onions.
Feel free to use whatever cut of chicken you enjoy the most, so feel free to use all breasts, thighs, drums or any combination.
If the sauce is not thick before adding in the chicken, simply add in a little slurry (2 tablespoons corn starch mixed with 1 tablespoon water).
Try using ½ and ½, whole milk or yogurt instead of heavy cream if you are looking for a lower fat version.
CHICKEN FRICASSÉE RECIPE - SORTED
Very traditional in its method... but with new flavours that are perfect for spring/summer. Why not buy a whole chicken and cut it up yourself to save you money too?
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Chicken Fricassee
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Daddy Jack's Cooking with the Blues, Recipe - Chicken Fricassee. Happy Thanksgiving from Daddy Jack's!
INGREDIENTS:
Chicken, salt & pepper, flour, butter, olive oil, paprika, carrots, bacon, celery, onion, garlic, mushrooms, white wine, brandy, chicken stock, cream, green onion.
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Gordon Ramsay's Chicken Fricassee Recipe with Herb Sautéed Potatoes
Gordon Ramsay's Chicken Fricassee is a classic French dish reimagined by the acclaimed chef. This Recipe features tender chicken pieces, beautifully browned and simmered in a savory sauce with aromatic herbs and brandy. Adding bacon and mushrooms brings depth and earthiness, creating a harmonious blend of flavors. The dish is finished with fresh thyme or parsley, adding color and freshness.
Ingredients:
2 tbsp olive oil
8 chicken pieces (4 drumsticks and 4 thighs)
1/4 lb. thick bacon, chopped into strips
4 garlic cloves, peeled and crushed
1/2 lb. white button mushrooms, halved
1 bay leaf
2 rosemary sprigs
2 thyme sprigs, leaves only
1 1/2 oz. brandy
1 3/4 cups chicken stock
Sea salt and freshly ground black pepper
Directions:
00:00 Begin chicken fricassee by browning the chicken in a hot pan after seasoning it with salt and pepper.
00:27 Season chicken on both sides for even flavor.
00:41 Use fresh thyme and rosemary herbs to add depth to the dish.
01:08 Crush garlic cloves with the skin on for the rustic flavor profile.
01:17 Prepare chestnut mushrooms and pancetta to add to the dish; aim for color on the chicken before adding them.
02:16 Sauté pancetta with chicken, then add garlic and mushrooms.
02:45 Strip rosemary and thyme leaves for use in the fricassee.
03:12 Carefully flambé with brandy to enrich the flavor without the raw alcohol taste.
03:41 Add chicken stock and simmer to reduce for about 10 minutes.
04:10 For sautéed potatoes, slice and parboil them before frying with goose fat, shallots, garlic, and herbs.
04:54 Cover the fricassee with a lid partially on to allow steaming while cooking.
05:04 Chop fresh parsley for garnish and sprinkle it on the fricassee.
05:55 Serve chicken fricassee with herb sautéed potatoes for a classic French dinner.
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#GordonRamsay, #ChickenFricassee, #HerbSautéedPotatoes, #CookingTutorial, #MasterChef, #RecipeReveal, #CookLikeRamsay
The chicken fricassée you surely never tried! | One pot Wonders - Ep. 1
This is not you standard chicken fricassee. With this classic white ragout, the chicken is poached to create a delicious sauce that is both subtle and delicate, a must try.
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