Name: Chicken fricassée
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1.5 kg chicken (cut into pieces (you can use a mix of thighs, breasts, legs, etc.)); 30 ml 2 tablespoons olive oil or unsalted butter; Salt (to taste); Pepper (to taste); 150 ml dry white wine; 500 ml chicken stock; 1 bay leaf; 2 thyme sprigs; 1 medium onion (quartered); 2 carrots (cut into chunks); 2 celery stalks (cut into chunks); 30 g unsalted butter; 30 g all-purpose flour; 120 ml heavy cream; 1 egg yolk; Juice of 1/2 lemon (or to taste); Freshly chopped parsley (for garnish)

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Chicken fricassee is a classic French dish made by cooking chicken in a creamy white sauce. It typically involves sautéing pieces of chicken in butter, then simmering them in a white sauce that contains ingredients like onions, mushrooms, and sometimes vegetables. The dish is seasoned with herbs, often including tarragon, and is known for its rich and velvety texture. It is typically served over rice, noodles, or with crusty bread.

What is the fricassée sauce made of?

Fricassée sauce is a classic French sauce known for its creamy and savory characteristics. It is typically made from a combination of ingredients that include chicken or meat stock, white wine, cream, and often mushrooms. The sauce is usually thickened with a roux (a mixture of flour and fat) and then simmered to develop its rich flavor.

Herbs and seasonings like parsley, thyme, and sometimes lemon juice are used to enhance the taste. Fricassée sauce is commonly used in French cuisine to accompany various poultry or meat dishes, lending a velvety texture and delightful flavor to the meal.

What does “fricassee” mean?

The term “fricassée” refers to a cooking technique and a dish in French cuisine. It involves simmering pieces of meat (often poultry) in a liquid, such as stock or white wine, along with aromatic ingredients like onions, herbs, and sometimes mushrooms.

The key to a fricassée is that the meat is first browned in butter or oil and then slowly braised in the liquid until it becomes tender. This method of cooking results in a flavorful, stew-like dish with a rich, creamy sauce. Fricassée is often served with a garnish of fresh herbs and is a classic French preparation used for various meats, most commonly chicken or veal.

What is the difference between chicken stew and chicken fricassee?

The main difference between chicken stew and chicken fricassee lies in the cooking method and the consistency of the sauce. Chicken stew is a one-pot dish where chicken pieces are simmered with vegetables in a thick, hearty, and often chunky sauce, resulting in a rustic and substantial meal.

In contrast, chicken fricassee involves browning chicken pieces in butter or oil, followed by simmering them in a smoother, creamy sauce typically thickened with a roux. Fricassee offers a more refined and creamy texture, often incorporating white wine and a variety of aromatic ingredients, while chicken stew is heartier and simpler in its approach.