Author's Note
Ilse’s Chicken Fricassee Recipe
Succumb to the tantalizing allure of Chicken Fricassee, a culinary masterpiece that promises to awaken your taste buds with its rich symphony of flavors. Imagine tender, succulent pieces of chicken, simmered slowly to perfection in a velvety, creamy sauce, infused with the earthy goodness of mushrooms, sweet carrots, and vibrant peas. Each bite offers a delightful contrast - the soft, juicy chicken complemented by the hearty texture of the vegetables, all enrobed in a sauce so luxuriously smooth, it feels like a warm embrace to your palate. Garnished with a sprinkle of fresh herbs, this dish not only satiates your hunger but also transports you to a world of comforting, home-cooked goodness. Perfect for a cozy family dinner or a sophisticated soirée, Chicken Fricassee is not just a meal; it's an experience that leaves you yearning for just one more bite.
Ingredients
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1 whole chicken, cut into serving pieces
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Salt and pepper to taste
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1/2 cup all-purpose flour, for dredging
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2 tablespoons butter
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2 tablespoons olive oil
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1 onion, finely chopped
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2 carrots, peeled and sliced
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2 celery stalks, diced
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2 cloves garlic, minced
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1 cup chicken broth
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1 cup white wine
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1 bouquet garni (a bundle of herbs tied together with twine, including parsley, thyme, and bay leaves)
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1 cup mushrooms, sliced
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1/2 cup peas
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1/2 cup heavy cream 1
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Chopped fresh parsley for garnish
Substitutions
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For: 1/2 cup heavy cream use: Make a rue from oil and flour, then and water from the potatoes to desired thickness
Instructions
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Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off any excess.
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In a large skillet or Dutch oven, heat the butter and olive oil over medium-high heat. Brown the chicken pieces on all sides until golden brown. Remove the chicken from the pan and set aside.
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In the same pan, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
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Pour in the white wine and chicken broth, scraping the bottom of the pan to release any flavorful bits. Add the bouquet garni.
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Return the browned chicken to the pan. Cover and simmer over low heat for about 30-40 minutes or until the chicken is cooked through.
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In a separate pan, sauté the mushrooms until they release their moisture and become golden brown.
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Add the sautéed mushrooms and peas to the chicken. Stir in the heavy cream and simmer for an additional 10-15 minutes until the sauce thickens.
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Adjust the seasoning with salt and pepper as needed. Remove the bouquet garni.
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Serve the Chicken Fricassee over a bed of mashed potatoes, rice, or noodles. Garnish with chopped fresh parsley.
Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour
Serves: 5 to 7 People
Category: Dinner
Cuisine: French
Updated: 4 months ago