One Pan Chicken Fricassée - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

One Pan Chicken Fricassée - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

One Pan Chicken Fricassée

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VIDEO

One Pan Chicken Fricassée

Browned Chicken Pieces in Creamy Mushroom Sauce

A one pan French chicken stew made with very basic ingredients. The term “Fricassée” means to fry and to break in pieces. The chicken is first browned in butter then braised in wine, chicken stock and slow cooked. It’s simple to make, and anything that only uses one pan is always a bonus. You can make it a day ahead as it will taste even better the following day. The flavours seems to develop even further. It’s easy to reheat, simply add a little water and use a saucepan with lid over very low heat. Chicken Fricassée is best served with rice, as it has a lot of sauce for the rice to absorb.

I strongly recommend that you buy a whole chicken and break it down yourself. If you don’t know how, see my video or get your butcher or poultry shop to do it for you. Make sure you keep the carcass for your stock. Making your own stock makes a world of difference to this dish.

Chicken Fricassée is a delicious meal that doesn’t require a lot of complicated ingredients and simple to make.

Ingredients

1 whole chicken (cut into 8 pieces each)
Salt and pepper
6 tbsp - 90g butter
12oz - 350g mushrooms
12 small shallots (Or larger ones cut into quarters)
2 garlic cloves
⅓ tsp dried thyme (or 4 fresh sprigs)
3 tbsp all-purpose flour (Plus extra for coating)
¾ cup dry white wine
3 cups chicken stock (Or make your own)
2 medium bay leaves
⅔ cup heavy cream (thickened)
Handful fresh parsley leaves
For the chicken stock
1 brown onion
1 medium carrot
1 celery stalk
6 cups water
1 Chopped chicken carcass
Olive oil

Steps

Step 1
Breakdown chicken into eight pieces. Season the chicken pieces with salt and pepper. Chop and keep carcass for chicken stock.
Step 2
For the chicken stock (If making your own).
In a large saucepan on high heat, add 2 tbsp olive oil, once hot add the chopped chicken carcass, and cook all over until nice and brown. Add the roughly diced brown onion with skin on and cook until a little caramelised, add one chopped carrot and celery stalk. Cover with 6 cups water. Simmer gently for 45 minutes on low heat. Strain and set aside. You should have close to 3 cups.
Step 3
If using a whole chicken, break it down into 10 pieces, season with salt and pepper on each side then generously coat in all-purpose plain flour.
Step 4
In a large heavy bottomed pan or Dutch oven over medium high heat, melt the butter and fry the chicken pieces until nice and brown on each side. Remove and set aside.
Step 5
Add the diced mushrooms into the remaining oils, (If evaporated, add more butter) and cook until slightly brown. Add the peeled halved shallots, minced garlic and thyme. Sweat ingredients on medium-low heat,

sprinkle the 3 tbsp of flour and cook, stirring frequently, for about 5 minutes.
Step 6
Deglaze pan with the wine, stirring to release any fond from the bottom. Add the chicken stock, bay leaf, and bring to a simmer. Return the chicken pieces skin side up to the pot.
Step 7
Cover the pot with lid and cook the chicken over medium-low heat, until cooked through, approx. 25 to 30 minutes. Then remove lid and cook a further 20 minutes.
Step 8
Meanwhile. chop the parsley, set aside.
Step 9
Transfer the chicken to a hot serving plate or platter and keep in warm spot.
Step 10
Add the cream to the remaining cooking liquid and simmer until the sauce has slightly thickened, approx. 5 minutes. Taste for seasoning, adjust with salt and pepper and return the chicken pieces to the sauce, re-heating them 1 or 2 minutes.
Step 11
Sprinkle with chopped parsley and serve. Great served with plain rice. Enjoy Chicken Fricassée!

Recipe tags: Poulet Fricassée

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