Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!
EXPLORE KEEF COOKS

Chicken Fricassée

Introduction & method

Chicken fricassee is a very old French dish. The word 'fricassee' refers both to the name of the dish and the method of cooking. A fricassee basically is pieces of meat (chicken, rabbit, maybe veal) fried and then cooked in their juices. It's very easy, quite quick, and massively tasty.

 Chicken Fricassée Recipe

Prep the meat and veggies


If you have chicken legs, cut them in half so you have thighs and drumsticks. If you have thigh or drumstick portions you don't need to do anything except to season the chicken generously on both sides with salt and back pepper. Peel and dice the onion, dice the carrot and celery, thinly slice the mushrooms. Finely chop the parsley.

Cook the Fricassee


Heat oil and butter in a cast-iron pan on medium heat. Add the chicken, skin side down and cook for 5-10 minutes until the skin is nicely golden. Remove from pan and add the onions. Cook for 5 minutes then add the carrot and celery. Cook those for 3-4 minutes and then sift in 1 or 2 tbsp of flour. Stir it well to get it absorbed in the pan juices. If you are using wine, pour it in to deglaze the pan, otherwise pour in about one-third of the stock. Add mushrooms, thyme, chopped parsley and the remaining stock. Stir well, taste it, and add salt &/or pepper if needed. Let it boil vigorously for a few minutes to reduce the liquid, then lower the heat and stir in the cream. Carefully add the chicken back in, taking care not to submerge it in the sauce. Simmer uncovered for 10-15 minutes. Serve with mashed or boiled potatoes, or rice, or a salad and crusty bread.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Fricassée on YouTube.

 
Related recipes from Keef Cooks

Air Fryer Chicken

Cassoulet

Chicken a la King
You might also like these recipes:

Fondant Potatoes

Tarte Tatin - French Apple Tart

Crème Brûlée

Ingredients & Info



 3 chicken legs
 150 grams mushroom
 1 medium onion
 1 small carrot
 half a stick celery
 500 ml chicken stock
 150 ml double (heavy) cream
 small handful flatleaf parsley
 1 tsp dried thyme
 1 tbsp plain (all purpose) flour
 1 tbsp unsalted butter
 to taste salt and pepper

PLUS

Chopped parsley to garnish.


UNITS:
Metric
US Customary/Imperial

Serves 4 -6
Prep time: 5 minutes.
Cooking time: 25 minutes.
Total time: 30 minutes.