I’ve had this classic Frenchbook for years now, and I’ve always been afraid to try any of the recipes in there. I’ve always thought of French food as difficult or time consuming, but very delicious. Well this past weekend I decided to look through the book and see if there was any dish in there that wouldn’t scare me off.
So this is how I came across this old fashioned chicken fricassee recipe, and the thing that I liked about it is that it used chicken wings and thighs, so I thought it would be perfect since I happened to have all the ingredients it asked for. I have to be honest, it’s not something you can whip up in 30 minutes, but it’s worth it. I really enjoyed the flavors of this dish, and, well you know me, I love mushrooms, so chicken and mushrooms together, well how can you go wrong.
A fricassee is a classic dish in which poultry or meat is first seared in fat, then braised with liquid until cooked. That’s all it is, but there are a few steps to this dish, however, don’t let it scare you, each step in itself is fairly easy.