Fricassée de Poulet (France) Recipe

Name: Fricassée de Poulet (France)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg (3.3 lbs) chicken, cut into 8 pieces; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 200 g (7 oz) pearl onions, peeled; 250 g (9 oz) white mushrooms, quartered; 2 tablespoons all-purpose flour; 1 cup dry white wine (e.g., Chardonnay); 1 cup chicken stock; 1 bouquet garni (thyme, bay leaf, parsley tied together); 1/2 cup heavy cream; 2 egg yolks; Salt and white pepper to taste; Fresh parsley, chopped for garnish

French · Main course · 65 min total

Fricassée de Poulet (France) recipe videos

A classic French chicken fricassee, where chicken is gently simmered in a creamy white wine sauce with mushrooms and pearl onions. This home-cook version delivers a rich, comforting dish perfect for a special dinner.

20
min prep

45
min cook

4
servings

680
kcal/serving

Ingredients

1.5 kg (3.3 lbs) chicken, cut into 8 pieces
2 tablespoons unsalted butter
1 tablespoon olive oil
200 g (7 oz) pearl onions, peeled
250 g (9 oz) white mushrooms, quartered
2 tablespoons all-purpose flour
1 cup dry white wine (e.g., Chardonnay)
1 cup chicken stock
1 bouquet garni (thyme, bay leaf, parsley tied together)
1/2 cup heavy cream
2 egg yolks
Salt and white pepper to taste
Fresh parsley, chopped for garnish

Instructions

Season chicken pieces with salt and white pepper. In a large Dutch oven, heat butter and olive oil over medium-high heat. Brown chicken in batches until golden on all sides, about 5-7 minutes per batch. Transfer to a plate.
Reduce heat to medium. Add pearl onions and cook, stirring, until lightly browned, about 5 minutes. Add mushrooms and cook 3 minutes more.
Sprinkle flour over vegetables and stir for 1 minute. Pour in wine and chicken stock, stirring to scrape up any browned bits. Add bouquet garni and return chicken to pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, until chicken is tender.
In a small bowl, whisk together egg yolks and heavy cream. Remove bouquet garni from pot. Gradually stir the cream mixture into the sauce, stirring constantly. Heat gently for 2-3 minutes without boiling. Adjust seasoning with salt and white pepper. Garnish with fresh parsley and serve.

Tips

For a richer sauce, use chicken thighs and legs instead of breast pieces.
Serve with steamed rice, egg noodles, or crusty bread to soak up the sauce.
Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.

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