Fricassee Recipe

Name: Fricassee
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole chicken (about 3-4 lbs), cut into 8 pieces; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 large onion, chopped; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup dry white wine; 1 bay leaf; 1/2 teaspoon dried thyme; 1 cup heavy cream; 2 egg yolks; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh parsley; Salt and white pepper to taste

French · Main course · 70 min total

Fricassee recipe videos

A classic French fricassee is a creamy, white stew of chicken and vegetables, gently simmered in a velvety sauce. This recipe yields a comforting, elegant one-pot meal.

20
min prep

50
min cook

4
servings

680
kcal/serving

Ingredients

1 whole chicken (about 3-4 lbs), cut into 8 pieces
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup dry white wine
1 bay leaf
1/2 teaspoon dried thyme
1 cup heavy cream
2 egg yolks
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and white pepper to taste

Instructions

Season chicken pieces with salt and white pepper. In a large Dutch oven or heavy pot, heat butter and olive oil over medium-high heat. Brown chicken in batches, skin-side down first, until golden but not cooked through, about 5 minutes per batch. Transfer to a plate.
Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Stir in flour and cook for 1 minute.
Gradually whisk in chicken broth and wine, scraping up any browned bits. Add bay leaf and thyme. Return chicken to pot, skin side up, and bring to a simmer. Cover, reduce heat to low, and cook until chicken is tender, 30-35 minutes.
Transfer chicken to a serving platter and keep warm. Discard bay leaf. Bring sauce to a simmer and cook until slightly thickened, about 5 minutes.
In a small bowl, whisk together heavy cream, egg yolks, and lemon juice. Slowly whisk about 1 cup of hot sauce into the cream mixture to temper, then pour the mixture back into the pot, stirring constantly. Cook over low heat, stirring, until sauce thickens slightly (do not boil). Adjust seasoning with salt and white pepper.
Pour sauce over chicken, sprinkle with parsley, and serve immediately.

Tips

To ensure a silky sauce, do not let the sauce boil after adding the egg yolk mixture.
Fricassee can be made a day ahead; reheat gently and add the egg-cream mixture just before serving.
Serve over rice, egg noodles, or with crusty bread to soak up the sauce.

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