Traditional Chicken Fricassee

Tender chicken pieces coated in a smooth, ivory sauce. The aroma of button mushrooms and reduced white wine fills the air as soon as the lid is lifted.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 989
• Protein: 73 g
• Carbs: 14 g
• Fat: 61 g

Ingredients

• 1 piece Chicken thigh ( cut into 8 pieces )
• 50 g Minimum butter sweet
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 250 g Button mushroom ( quartered )
• 30 g Wheat flour
• 150 ml Dry white wine
• 200 ml Cream
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Chicken broth ( warm )

Instructions

1. Cutting and seasoning

   Cut the chicken into eight regular pieces. Season each side generously with salt and pepper so the seasoning penetrates the meat.

2. Searing the meat

   In a sauté pan, heat the butter. Sear the chicken pieces without over-browning; the skin should remain light and supple, not crusty.

3. Aromatic garnish

   Add the finely chopped onion, minced garlic, and quartered mushrooms. Sauté until the onion becomes translucent and the mushrooms begin to release their juices.

4. Dusting and deglazing

   Dust the flour over the meat (singer). Stir to coat the pieces well. Pour in the white wine and scrape the bottom of the pan to release the browned bits.

5. Simmering

   Add enough stock to cover the meat. Add the bouquet garni. Cover and simmer over low heat. The meat is cooked when it easily pulls away from the bone.

6. Final liaison

   Remove the chicken. Pour the cream into the pan and reduce over high heat until the sauce coats the back of a spoon. Return the meat to the pan to coat it thoroughly.

Chef's tips

• Do not brown the chicken too much at the start; a fricassee is a 'white stew' and should keep its ivory color.
• If the sauce is too thin after adding the cream, let it reduce without a lid for a few more minutes.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan to prevent the sauce from breaking.