An easy and quick to make weeknight classic chicken fricassee recipe. A healthy meal for your family that’s going to become a staple in your house.
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.
- 2½ to 3 pounds chicken wings and thighs
- 4 tbsp butter
- 2 tbsp flour
- 1 cup dry white wine
- 3 cups chicken broth
- ¼ tsp pepper
- 8 oz button mushrooms
- 1 tsp lemon juice
- 16 to 24 small white onions
- ½ cup water
- 1 tsp sugar
- 6 tbsp heavy cream
- salt to taste
- 2 tbsp fresh parsley, chopped
- Wash out your chicken pieces, then dry them with paper towels.
- Melt half of the butter in a large skillet on medium heat. Add the chicken pieces and cook for 10 minutes or until golden in color, making sure you turn them occasionally.
- Sprinkle the flour over the chicken and using a wooden spoon turn around the chicken, so that the flour coats all pieces.
- Cook for another 4 minutes, turning as needed.
- Pour in the wine and bring to a boil, then add the broth. Push the chicken pieces to one side and scrape the base of the casserole, stirring until well blended.
- Bring the liquid to a boil, and season with the salt and pepper.
- Cover and simmer for about 30 minutes, until the chicken is tender.
- Meanwhile, in a frying pan, heat the remaining butter over medium heat and add the mushrooms and lemon juice. Cook the mushrooms for 3 to 4 minutes until the mushrooms are golden.
- Transfer the mushrooms to a bowl, and add the onions to the frying pan, water and sugar, swirling to dissolve the sugar.
- Simmer for about 10 minutes, until onions are tender. Pour the onions and juices to the mushroom bowl and set aside.
- After the chicken has been cooking for 30 minutes, transfer the pieces to a deep serving dish and cover with foil to keep it warm.
- Add any cooking juices from the vegetables to the skillet. Bring to a boil and continue cooking until the sauce is reduced by half.
- Whisk the cream into the sauce and cook for another 2 minutes. Add the mushrooms and onions and cook for 2 minutes more. Add more salt or pepper if needed, then pour the sauce over the chicken, and sprinkle with parsley. Serve warm.