Chicken Fricassee

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Recipes

Chicken Fricassee
Serving Size:8|Prep Time:15minutes|Cook Time:25minutes
Chicken Fricassee

Ingredients

  • 2 pounds pounds raw boneless skinless chicken thigh meat, diced
  • 1 teaspoon coarse salt
  • ½ teaspoon pepper, freshly ground
  • ¼ cup unsalted butter
  • 1 large onion, diced
  • 4 garlic cloves, peeled and minced
  • 1 pound carrots, small dice, about two large carrots
  • 1 pound celery, small dice, about 3 stalks
  • ½ cup all-purpose flour
  • 1 cup dry white wine
  • 2 cups chicken stock, low sodium
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 1 cup heavy cream
  • ½ pound fresh peas, about 1 cup
  • 1 tablespoon parsley, chopped
  • 1 tablespoon tarragon, chopped

Directions

Print Recipe
  1. Season chicken with salt and pepper.
  2. Heat butter in heavy pan.
  3. Place the chicken pieces in the pan and cook without browning for a few minutes and transfer the pieces to a dish while finishing the balance of the recipe.
  4. Add the onions, garlic, carrots, and celery, and cook stirring for a few minutes without browning. Add the flour and fully incorporate the flour into the vegetables. Cook for about 5 minutes.
  5. Add the wine, stock, bay leaves, and thyme stirring constantly to avoid sticking. Turn the heat to medium-high and bring the liquid to a boil. Decrease the heat to medium, add the chicken and cream. Cook the chicken until cooked through, about 10 minutes. Add the peas to the pot to heat with the finishing dish.
  6. Remove from heat. Remove and discard the bay leaves. If serving immediately, top with the chopped herbs. If using as a filling, cool completely and sprinkle with the herbs before using.

Chef's Narrative

This versatile and standard dish serves many purposes. Serve it over mashed potatoes, noodles, or biscuits; or as a filling for crêpes, puff pastry shells, pot pies, or hand pies.

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 510, Total Fat: 28g, Saturated: 15g, Sodium: 610mg, Potassium: 401mg, Carbohydrate: 21g, Dietary Fiber: 4g, Protein: 36g
Allergens:
Milk, Wheat

Directions

Print Recipe
  1. Season chicken with salt and pepper.
  2. Heat butter in heavy pan.
  3. Place the chicken pieces in the pan and cook without browning for a few minutes and transfer the pieces to a dish while finishing the balance of the recipe.
  4. Add the onions, garlic, carrots, and celery, and cook stirring for a few minutes without browning. Add the flour and fully incorporate the flour into the vegetables. Cook for about 5 minutes.
  5. Add the wine, stock, bay leaves, and thyme stirring constantly to avoid sticking. Turn the heat to medium-high and bring the liquid to a boil. Decrease the heat to medium, add the chicken and cream. Cook the chicken until cooked through, about 10 minutes. Add the peas to the pot to heat with the finishing dish.
  6. Remove from heat. Remove and discard the bay leaves. If serving immediately, top with the chopped herbs. If using as a filling, cool completely and sprinkle with the herbs before using.

Chef's Narrative

This versatile and standard dish serves many purposes. Serve it over mashed potatoes, noodles, or biscuits; or as a filling for crêpes, puff pastry shells, pot pies, or hand pies.

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 510, Total Fat: 28g, Saturated: 15g, Sodium: 610mg, Potassium: 401mg, Carbohydrate: 21g, Dietary Fiber: 4g, Protein: 36g
Allergens:
Milk, Wheat

Ingredients

  • 2 pounds pounds raw boneless skinless chicken thigh meat, diced
  • 1 teaspoon coarse salt
  • ½ teaspoon pepper, freshly ground
  • ¼ cup unsalted butter
  • 1 large onion, diced
  • 4 garlic cloves, peeled and minced
  • 1 pound carrots, small dice, about two large carrots
  • 1 pound celery, small dice, about 3 stalks
  • ½ cup all-purpose flour
  • 1 cup dry white wine
  • 2 cups chicken stock, low sodium
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 1 cup heavy cream
  • ½ pound fresh peas, about 1 cup
  • 1 tablespoon parsley, chopped
  • 1 tablespoon tarragon, chopped
 

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