Author's Note

This Chicken Fricassee is a comforting and hearty meal that Ilse prepared for her family, however; she had to modify the recipe for Eli. A Kosher house means meat and dairy could not be mixed. Instead of cream, she used some of the water from the potatoes and then thickened the sauce by making a paste with water and flour. The dish reflects the flavors of the time while providing a sense of warmth and home-cooked comfort.

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
  • 1 whole chicken, cut into serving pieces
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour, for dredging
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup white wine
  • 1 bouquet garni (a bundle of herbs tied together with twine, including parsley, thyme, and bay leaves)
  • 1 cup mushrooms, sliced
  • 1/2 cup peas
  • 1/2 cup heavy cream 1
  • Chopped fresh parsley for garnish
# indicates possible substitutions
Substitutions
  1. For: 1/2 cup heavy cream use: Make a rue from oil and flour, then and water from the potatoes to desired thickness
Instructions
  1. Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off any excess.
  2. 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.
  3. In the same pan, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
  4. Pour in the white wine and chicken broth, scraping the bottom of the pan to release any flavorful bits. Add the bouquet garni.
  5. 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.
  6. In a separate pan, sauté the mushrooms until they release their moisture and become golden brown.
  7. 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.
  8. Adjust the seasoning with salt and pepper as needed. Remove the bouquet garni.
  9. 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: 3 months ago

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