Historic Chicken Fricassee
Chicken Fricassee is a slow-simmered dish featuring tender chicken pieces cooked in a aromatic herb-infused sauce until velvety and rich. The method involves stovetop braising with ingredients like chicken, herbs, and a thickening agent, resulting in a dish with tender meat and a smooth, flavorful sauce resembling a refined stew.
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Calories: 450kcal
Servings: 4
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Sharp Knife
Ingredients
- 1 kg bone-in chicken thighs and breasts skinless, cut into pieces
- 2 tbsp butter for browning and sauce base
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 cup chicken broth preferably warm
- 1 cup cream or sour cream for thickening, optional
- 1 tsp dried thyme
- 2 bay leaves bay leaves
- Salt and freshly ground black pepper to taste
Instructions
- Pat the chicken pieces dry, then season generously with salt and pepper. Heat a large heavy-bottomed pot over medium heat and melt the butter until bubbly.1 kg bone-in chicken thighs and breasts
- Add the chicken pieces to the pan, skin-side down if applicable, and brown on all sides until golden brown, about 8-10 minutes. Remove the chicken and set aside. This creates a flavorful crust and a rich base for the sauce.1 kg bone-in chicken thighs and breasts
- In the same pot, add the chopped onion and cook until it becomes translucent and fragrant, about 5 minutes, scraping up any brown bits from the bottom. This layer of flavor will deepen the sauce.1 kg bone-in chicken thighs and breasts
- Stir in the minced garlic and cook for another minute until it releases a strong aroma, being careful not to burn it.1 kg bone-in chicken thighs and breasts
- Return the browned chicken to the pot, arranging it in a single layer. Pour in the warm chicken broth, ensuring the chicken is mostly covered. Add the bay leaves and thyme for aromatic flavor.1 kg bone-in chicken thighs and breasts
- Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let the chicken braise gently for about 40 minutes, or until the meat is tender and falling off the bone.
- Carefully remove the chicken pieces, set aside, and keep warm. Increase the heat to medium-high, and stir in the cream or sour cream to the simmering sauce to thicken it and add richness. Cook for 5 minutes, stirring gently.1 kg bone-in chicken thighs and breasts
- Return the chicken to the pot, spooning the velvety sauce over it. Let everything heat through for an additional 5 minutes, allowing the flavors to meld together and the sauce to coat the chicken beautifully.1 kg bone-in chicken thighs and breasts
- Taste the sauce and adjust the seasoning with salt and pepper if needed. Remove the bay leaves before serving.
- Serve the Chicken Fricassee hot, spooned onto plates, with plenty of the sauce, accompanied by crusty bread or simple vegetables. Enjoy the tender meat and savory, velvety sauce that harks back to a historic culinary tradition.
Notes
Ensure chicken is cooked until very tender to achieve the classic fricassee texture. For a more authentic flavor, use homemade or high-quality chicken broth. Feel free to add a splash of lemon juice or fresh herbs for brightening the dish.
Nutrition
Calories: 450kcal | Carbohydrates: 12g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 800mg | Potassium: 700mg | Sugar: 4g | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg