The Home Economics Bit
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A fricassee is a classic French dish that is a cross between a sauté and a stew. It is a one pot meal made with pieces of chicken that are first browned in butter and then cooked through in a creamy, flavourful stock.
Chicken Fricassée
A fricassee is a classic French dish; a comforting, quick to cook, and one-pot chicken stew. The chicken pieces are browned in butter, and then braised in a creamy mushroom sauce. A delicious, hearty meal that's suitable for the whole family, and best of all it requires minimal wash-up. The original recipe is from www.recipetineats.com.
Ingredients
- 4 chicken drumsticks
- 4 chicken thighs skin on and bone in
- 1 tsp salt
- 1/2 tsp black pepper
- 60 g unsalted butter
Stew ingredients
- 300 g white mushrooms sliced
- 2 medium brown onions sliced
- 2 garlic cloves crushed
- 1 bay leaf
- 3 thyme sprigs or 1/2 tsp dried thyme
- 30 g gluten free flour
- 125 ml white wine preferably Chardonnay
- 750 ml gluten free chicken stock
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp parsley chopped
- 185 ml double cream
Instructions
- Season chicken with salt and pepper.
- Melt butter over a medium-high heat in a large skillet (with a lid). Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Brown the drumsticks – 3 sides – 2 minutes each. Then remove from skillet.
- Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushrooms are lightly golden.
- Add garlic and stir for 30 seconds. Add gluten free flour and cook for 1 minute.
- Add wine and chicken stock. Stir.
- Return chicken back into the sauce with the skin side up. Cover skillet with lid and simmer for 10 minutes.
- Remove lid and let it simmer for a further 20 minutes.
- To make the sauce, remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt if desired.
- Return chicken into the sauce then remove from the stove. Sprinkle with chopped parsley and serve.
Notes
Traditionally served over mashed potato or rice.