| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 10g | 30g |
| sugars | fibre | protein | salt |
| 7g | 3g | 26g | 0.9g |
Why I Love French Chicken Fricassee
As you delve into the world of gastronomy, you can’t help but marvel at the distinctive techniques and flavors infused in each culture’s cuisine. I’m excited to share one of my favorite French delight, the Chicken Fricassee. This dish always reminds me of the time spent in the kitchen with my Italian grandparents, translating their passion for food into my own culinary creations.
Exploring the Palette of this French Classic
While maintaining reverence for my Italian-American roots, the chance discovery of the Chicken Fricassee recipe was a delightful surprise. This was during my travels to France, a beautiful country renowned for its culinary genius. I found myself captivated by initiating my taste buds into the nuanced flavors of French cuisine.
Chicken Fricassee, in particular, became a regularly prepared dish in my kitchen. Tender chicken simmered in a velvety, aromatic sauce, its taste-bud tantalizing flavors coming off as a refined yet rustic dish — a hallmark of the core French countryside cuisine. I was reminded of the hearty meals prepared by my grandparents, where heartiness met tradition and created a comfort in our family kitchen. It’s a similarity that I relish in my own cooking. If you’re familiar with the Italian dish, Pollo alla Cacciatora, you’ll notice a pleasing resemblance in the Chicken Fricassee.
A Hymn to Tradition and Elegance
One of the distinguished French chefs who deeply inspires me is Julia Child. Her enchantment with French cuisine led to an exploration of culinary devotion that I deeply resonate with. Her approach to creating Chicken Fricassee imbues a kind of harmony and warmth that elevates this dish from just being a recipe to an ensemble of culture, tradition, and love.
As Julia Child did, I too have added my personal touch to my rendition of Chicken Fricassee, using the wisdom passed down from my Italian grandparents and the experience of my own culinary journey. Paired with roasted vegetables and complemented with a glass of refreshing Chardonnay, this dish is perfect for a wholesome family meal or a sophisticated dinner affair!
What You’ll Need
- 6 bone-in, skin-on chicken thighs
- 6 bone-in, skin-on chicken drumsticks
- 1/4 cup all-purpose flour
- 2 teaspoons kosher salt, more to taste
- 1 teaspoon black pepper, more to taste
- 5 tablespoons unsalted butter
- 5 large carrots, peeled and cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 2 leeks, white and light green parts only, cleaned and sliced into 1 inch pieces
- 1 large onion, diced
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1.5 cups chicken broth
- 4 thyme sprigs
- 2 bay leaves
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped tarragon
- 1 lemon, for zest and juice
- 2 cups sliced mushrooms
Method
Step One
Season the chicken parts with salt and pepper then dust them lightly with flour. Set aside.
Step Two
In a large Dutch oven, melt 3 tablespoons of the butter over medium high heat. Add the chicken parts and brown them well on all sides, about 10-15 minutes. Remove chicken and set aside.
Step Three
To the same pot, add the remaining 2 tablespoons of butter. Once melted, stir in the carrots, celery, leeks, onion and garlic. Sauté until the vegetables begin to soften, about 5-7 minutes.
Step Four
Deglaze the pot with the wine, scraping up any brown bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half.
Step Five
Add the chicken broth, thyme sprigs, bay leaves to the vegetable mixture. Return the browned chicken to the pot, nestling it among the vegetables. Bring the liquid to a boil, then reduce heat, cover and simmer for about 30 minutes, until the chicken is cooked through.
Step Six
In a small saucepan, melt the remaining butter and add mushrooms. Cook until the mushrooms are golden and crispy.
Step Seven
Remove chicken pieces from the pot, and stir in the heavy cream, parsley, tarragon, and lemon zest and juice. Taste and adjust seasoning with more salt and pepper, if necessary. Return the chicken pieces back to the pot, add mushrooms and stir to combine.
Step Eight
Serve the chicken fricassee warm with a sprinkling of additional chopped parsley and tarragon, if desired.
