Chicken Fricassee is as warming as it gets for dinner. With chicken thigh, lots of herbs and tiny pearl onions, your casserole dish will be overflowing with delicious flavours and tasty aromas. Colin Fassnidge’s version of this traditional French stew is ideal for a cold, wintry night and only requires four steps to get it on the table.
What is a chicken Fricassee?
Chicken Fricassee is a traditional French dish that is considered to be a mix between a saute and a stew. It involves braising pieces of chicken in wine and cream until tender. This dish often includes mushrooms, aromatic herbs like thyme and tarragon, onions and a cream-based sauce.
Ingredients
Method
Preheat oven to 200°C/180°C fan-forced.
Heat oil in a large, cast-iron casserole dish (shallow and wide) on medium heat. Add garlic and pancetta. Cook, stirring, for 2–3 minutes. Stir in thyme and bay leaves.
Add wine and cook until reduced by half. Add stock and bring to the boil on high heat. Reduce heat to low, stir in cream and mustard, and let mixture simmer. Season.
Remove from heat. Stir in the mushrooms, onions and tarragon. Top with chicken, skin-side up. Cook in preheated oven for 40 minutes or until the chicken skin is crisp
and the chicken is cooked. Remove from oven. Let it sit for 5 minutes before serving. Serve with lemon juice and zest.
The most common mistake is serving your chicken fricassee immediately from the oven, and not letting it sit for a few minutes. Resting your fricassee will mean the chicken and sauce will release easily from the pan and ensure all the flavour comes with it.
Chicken Fricassee is a classic French dish. The word fricassee comes from the French word for ‘fry’ and is often used in other meat dishes as a verb – to ‘fricassee’ beef, for example.
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