🍽️ FittestMe.aiFoodsNutrients

Fricassée de Poulet Recipe

French · Main course · 60 min total

A classic French chicken fricassee, featuring tender chicken pieces simmered in a creamy white wine and mushroom sauce. This comforting one-pot dish is perfect for a cozy dinner.

Ingredients

• 1.5 kg (3 lbs) chicken pieces (legs, thighs, breasts)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 250 g (9 oz) mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup (240 ml) dry white wine
• 1 cup (240 ml) chicken broth
• 1 bouquet garni (thyme, parsley, bay leaf)
• 1/2 cup (120 ml) heavy cream
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Season chicken pieces with salt and pepper. In a large heavy pot or 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.
2. Reduce heat to medium. Add onion and carrots to the pot; cook until softened, about 5 minutes. Add garlic and mushrooms; cook for 3 more minutes.
3. Sprinkle flour over vegetables; stir and cook for 1 minute. Pour in white wine, scraping up any browned bits. Add chicken broth and bouquet garni; bring to a simmer.
4. Return chicken to the pot, along with any accumulated juices. Cover and simmer gently over low heat for 30-35 minutes, until chicken is cooked through and tender.
5. Remove bouquet garni. Stir in heavy cream and heat through, about 2 minutes. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Tips

• Serve with rice, egg noodles, or crusty bread to soak up the sauce.
• For a lighter version, substitute half-and-half for heavy cream.
• Leftovers can be stored in the refrigerator for up to 3 days.

More about Fricassée de Poulet →

AI estimate may be inaccurate · Terms