Chicken or turkey fricassee
Common food
Photo: Wikipedia
Chicken or turkey fricassee is a classic, comforting stew where tender pieces of poultry are gently simmered in a creamy, savory sauce, often with mushrooms and onions. The texture is exceptionally soft and succulent, with the meat practically melting in your mouth, while the rich sauce provides a velvety coating. Nutritionally, it's a high-protein, low-carb dish that delivers substantial satiety with a moderate calorie count.
Calorie split: 35% protein · 12% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People adore fricassee for its deep, savory flavor and incredibly tender texture, which transforms simple poultry into a luxurious meal. It's also cherished for its versatility, easily adapting to different herbs, vegetables, or cream bases to suit family traditions and regional tastes.
⚠️ Watch-outs & how to enjoy it better
The traditional cream-based sauce can be high in saturated fat and sodium, which may be a concern for heart health or blood pressure management. To mitigate this, use low-sodium broth, opt for light cream or a yogurt-based finish, and load the stew with non-starchy vegetables like carrots, celery, and spinach to boost fiber and volume.
Key benefits
- Excellent source of lean protein for muscle maintenance
- Low in carbohydrates, suitable for low-carb dietary patterns
- Provides essential minerals like selenium and phosphorus
- The creamy sauce can be a vehicle for nutrient-dense vegetables
- Gentle cooking method helps retain moisture and nutrients in poultry
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'fricassee' derives from the French 'fricasser,' which originally meant to cut up and fry, but the cooking method evolved into the signature gentle braising we know today.
Full nutrition (USDA data · scales with serving)
| Water | 77.6 g |
| Energy | 121 kcal |
| Protein | 10.7 g |
| Total lipid (fat) | 7.2 g |
| Carbohydrate, by difference | 3.5 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 0.26 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.55 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 94.0 mg |
| Potassium, K | 119 mg |
| Sodium, Na | 418 mg |
| Zinc, Zn | 0.66 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 9.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.12 mg |
| Niacin | 3.2 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 8.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 31.1 mg |
| Vitamin B-12 | 0.14 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.30 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.38 g |
| Fatty acids, total monounsaturated | 3.1 g |
| MUFA 16:1 | 0.43 g |
| MUFA 18:1 | 2.6 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 46.0 mg |
Amino acid profile (per 100g)
Estimated from Turnover, chicken- or turkey-, and vegetable-filled, reduced fat, frozen — USDA does not publish this profile for Chicken or turkey fricassee.
| Tryptophan | 0.16 g |
| Threonine | 0.41 g |
| Isoleucine | 0.47 g |
| Leucine | 0.80 g |
| Lysine | 0.61 g |
| Methionine | 0.23 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.37 g |
| Valine | 0.53 g |
| Arginine | 0.51 g |
| Histidine | 0.30 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.80 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.38 g |
| Proline | 0.87 g |
| Serine | 0.42 g |
| Hydroxyproline | 0.00 g |
FAQ
What's the difference between a fricassee and a stew?
A fricassee is a specific type of white stew where the meat is first sautéed without browning, then simmered in a white sauce. A stew is a broader term where ingredients are typically browned first and cooked in a darker, more robust liquid.
Can I make a fricassee without cream?
Yes. You can create a lighter version by thickening the sauce with a roux (flour and fat) and using broth, or by blending cooked vegetables like cauliflower or white beans into the sauce for a creamy texture without dairy.
Is fricassee a healthy meal option?
It can be. The dish is high in protein and low in carbs. Its healthiness depends on the sauce; using lean poultry, plenty of vegetables, and a lighter cream or broth-based sauce makes it a balanced and nutritious choice.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.21 kcal/g · 35% calories from protein · 0.1 g fiber · 0.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.51 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.