Description
Fricassee is a dish that sits comfortably between a stew and a sauté, originating from the kitchens of France and now loved worldwide. This classic French cooking method yields tender meat or vegetables, enveloped in a luscious creamy sauce. Whether made with chicken, veal, seafood, or even a vegetarian medley, fricassee’s flexibility makes it a favorite comfort food across different cuisines and households.
The origins of this dish go back centuries, with its name derived from the French word “fricasser,” which means to cut up and cook. Its method involves frying ingredients before they are slowly cooked in a sauce that brings together the flavors in a harmonious and comforting manner.
Ingredients
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- Chicken (or your preferred protein)
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- Mirepoix (onion, carrot, celery)
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- Garlic (minced)
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- Mushrooms (sliced)
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- Butter and Olive Oil
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- White Wine and Chicken Stock
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- Heavy Cream and Egg Yolks
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- Seasoning and Herbs (bay leaves, thyme, parsley)
Instructions
Cut the chicken into serving-size pieces if using a whole bird. Season it generously with salt and pepper.
In a large Dutch oven or skillet, heat butter and olive oil over medium-high heat. Place the chicken pieces skin-side down and cook for about 5 minutes on each side until a golden-brown crust forms. Remove the chicken from the pan and set aside. This step is key as it creates the flavorful foundation for the rest of the dish.
To the same skillet, add more butter if needed, and then add the onions, carrots, and celery. Cook these for about 5-7 minutes until they start to soften. Add mushrooms and sauté for another 3-4 minutes until they release their juices. Finally, add garlic and cook for an additional minute until aromatic.
Sprinkle flour over the vegetables and stir until all the flour is absorbed, forming a roux. Let this cook for about 2 minutes to remove the raw taste of the flour. This step ensures that your final sauce will be thick and smooth.
Slowly pour in the white wine, using a wooden spoon to scrape up all the browned bits from the bottom of the skillet. These bits, known as fond, are packed with flavor. Allow the wine to reduce by about half, concentrating its flavor.
Pour in chicken stock, stirring well to combine. Return the chicken pieces to the skillet, nestling them in the sauce. Add bay leaves and thyme, then reduce the heat to low, cover the skillet, and allow the mixture to simmer for 30-40 minutes, or until the chicken is tender and cooked through.
In a small bowl, whisk together heavy cream and egg yolks. Slowly add a few tablespoons of the hot sauce from the skillet to the cream mixture to temper it. This step prevents curdling when you add the cream mixture back to the hot skillet. Stir the cream mixture into the skillet and cook for an additional 5 minutes on low heat, making sure not to boil.
Remove the bay leaves and thyme stems. Garnish the dish with chopped parsley. Serve over mashed potatoes, egg noodles, or even steamed rice to soak up the rich sauce.
Notes
Fricassee is a perfect combination of French culinary elegance and the warmth of comfort food. Its versatility and rich flavor make it an excellent choice for anything from weeknight family dinners to special occasions. With a variety of proteins or vegetables to choose from, and endless side dish options, you can make it your own.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: per serving
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 14g
- Carbohydrates: 12 g
- Fiber: 2g
- Protein: 30 g
- Cholesterol: 180 mg