Have you ever wondered what exactly is fricassee chicken? Well, I’m gonna let you in on one of the most delicious culinary secrets that’s been around for centuries! Fricassee chicken is basically the OG comfort food – a delightful French dish that sits somewhere between a sauté and a stew, combining the best of both worlds It’s the kind of meal that’ll have your family begging for seconds and thirds!
The History Behind Fricassee Chicken
Fricassee has a pretty impressive history that dates back to medieval times. The word “fricassee” first appeared in English in the mid-16th century, though it’s definitely French in origin. Food historians believe the term comes from combining the French words “frire” (to fry) and “casser” or “quasser” (to break in pieces).
As far back as 1300, cooking methods resembling fricassee appeared in the medieval French cookbook Le Viandier, but it wasn’t until 1490 that it was specifically called “friquassée” in print. By the 18th century, fricassee had become popular throughout Europe and made its way to America, where it evolved into various regional versions.
Fun fact: Chicken fricassee was reportedly one of Abraham Lincoln’s favorite dishes! If it’s good enough for Honest Abe, it’s definitely worth trying in your kitchen.
What Makes a Dish a Fricassee?
Fricassee is special because it’s not quite a sauté and not quite a stew – it’s the perfect in-between. According to culinary experts, a fricassee follows these key steps:
- The meat is cut into pieces and sautéed (but traditionally not browned)
- Liquid is added afterward
- The dish is simmered to finish cooking
- The sauce is often enriched with cream, egg yolks, or both
Modern recipes sometimes do brown the meat first for extra flavor, but classical versions avoid caramelization. The technique is designed to create tender meat in a rich, flavorful sauce that’s absolutely perfect for sopping up with bread!
The Classic Chicken Fricassee Recipe
Let me share with you a classic chicken fricassee recipe that’ll make your taste buds dance! This is a simplified version of the traditional French method:
Ingredients:
- 1 whole chicken (3½ to 4 pounds), cut into pieces
- Salt and freshly ground pepper
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 8 ounces cremini mushrooms, quartered
- 2 tablespoons all-purpose flour
- 2/3 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 4 cups chicken broth
- Fresh herbs (parsley, thyme, bay leaf)
- 2 egg yolks
- 1/4 cup heavy cream
- 2 tablespoons fresh tarragon
- 2 tablespoons lemon juice
Directions:
-
Season and brown the chicken: Season your chicken pieces with salt and pepper. Heat butter and oil in a Dutch oven or heavy pot, then brown the chicken on both sides until golden. Work in batches if needed to avoid crowding. Remove chicken to a plate.
-
Sauté the mirepoix: Reduce heat to medium and add your onion, carrot, and celery to the pot. Cook until soft and starting to brown, about 8-10 minutes.
-
Add mushrooms and flour: Toss in your mushrooms and cook until they release their liquid and look glossy, about 4-5 minutes. Sprinkle in flour and stir until it’s completely absorbed.
-
Deglaze and add liquid Pour in your wine, bring to a boil while stirring until it thickens slightly. Add the broth and stir.
-
Return chicken and add herbs Place chicken back in the pot, skin side up, along with any accumulated juices Add your bundled herbs.
-
Simmer: Bring to a boil, then reduce to a simmer. Cover partially and cook until chicken reaches 165°F, about 25-30 minutes.
-
Finish the sauce: Remove chicken to a plate. Simmer the sauce uncovered for about 5 minutes to reduce slightly. Discard herbs.
-
Add the liaison: Whisk egg yolks and cream together, then temper by slowly adding some hot cooking liquid a tablespoon at a time. Stir this mixture back into the pot.
-
Final touches: Return chicken to the pot and add tarragon, lemon juice, and a bit more butter. Bring to a simmer, stir gently, and serve!
Variations of Chicken Fricassee
While the French version might be the most famous, fricassee has evolved into many regional variations around the world:
French Classic
The traditional French version uses a white sauce thickened with egg yolks and cream, creating a rich, velvety texture.
Spanish Caribbean Style
In places like Puerto Rico, fricasé de pollo uses a tomato-based sauce with red wine instead of the white sauce of French tradition.
Jewish Adaptation
In Jewish cuisine, fricassee is often made with chicken or goose, sometimes including gizzards, necks, and other parts. Instead of butter, schmaltz (rendered chicken fat) or olive oil is used to accommodate kosher dietary laws.
American Comfort Food
The American version often simplifies the process, sometimes skipping the egg yolk liaison but keeping the creamy, comforting nature of the dish.
What to Serve with Chicken Fricassee
Chicken fricassee needs something to soak up all that amazing sauce! Here are some perfect pairings:
- Rice – a classic choice that soaks up the sauce beautifully
- Mashed potatoes – creamy, buttery potatoes complement the dish perfectly
- Egg noodles – lightly buttered egg noodles are traditional and delicious
- Crusty bread – essential for mopping up every last bit of sauce!
- Green vegetables – something simple like steamed green beans or a crisp salad provides nice contrast
Why You Should Try Making Fricassee Chicken
I gotta tell you, making fricassee chicken at home is totally worth it for so many reasons:
- It’s impressive but easy – Sounds fancy, but it’s basically a one-pot meal!
- Budget-friendly – Uses inexpensive chicken pieces and basic vegetables
- Make-ahead friendly – Actually tastes better the next day
- Versatile – Can be adapted to what you have on hand
- Comforting – Perfect for cold weather dinners or Sunday family meals
Tips for Perfect Chicken Fricassee
After making this dish about a gazillion times, I’ve picked up some tricks:
- Use bone-in chicken pieces – They add so much more flavor than boneless
- Don’t rush the browning – Those golden bits add major flavor
- Temper carefully – When adding the egg-cream mixture, go slowly to prevent curdling
- Season properly – Taste before serving and adjust salt/pepper as needed
- Let it rest – Like many stews, fricassee benefits from sitting for a bit before serving
Frequently Asked Questions About Chicken Fricassee
Is chicken fricassee difficult to make?
Nope! It looks fancy but it’s really just a matter of following steps – browning, sautéing, simmering. If you can make chicken soup, you can make fricassee!
Can I make chicken fricassee ahead of time?
Absolutely! In fact, it often tastes better the next day. Just reheat gently on the stove until the chicken is heated through.
What’s the difference between chicken fricassee and coq au vin?
Both are French chicken dishes, but coq au vin specifically uses red wine and has a darker sauce, while fricassee traditionally uses white wine and has a lighter, cream-enriched sauce.
Can I use boneless chicken?
You can, but bone-in pieces give much better flavor and help keep the meat juicy. If using boneless, reduce the cooking time significantly.
What if I don’t want to use wine?
You can substitute additional chicken broth with a splash of white wine vinegar or lemon juice to get that acidity.
Final Thoughts
Chicken fricassee might sound like a fancy French dish that’s complicated to make, but it’s actually one of those magical recipes that transforms simple ingredients into something extraordinary. It’s the perfect balance of homey comfort food and elegant dinner party fare.
Next time you’re looking for something special to cook that won’t break the bank or require advanced culinary skills, give fricassee chicken a try. I promise, once you taste this creamy, herb-infused chicken dish, it’ll become a regular in your recipe rotation!
So what are you waiting for? Grab your Dutch oven, some chicken pieces, and a few basic ingredients, and get ready to experience one of the most delicious comfort foods that’s stood the test of time. Your taste buds (and dinner guests) will thank you!
Helpful Tips and Notes
- Use Dark Meat Chicken: You may love your boneless skinless breast for grilling or baking, but legs or thighs are the only way to go when simmering for a long time.
- Marinate Longer: The longer the chicken marinates, the better. Overnight marination also add lot of flavor.
- Be Patient: Chicken is safe to eat at 165°F. However we cook dark meat to around 185-190°F, as that’s when it’s fall off the bone tender.
- Adjusting Thickness: Cook uncovered towards the end if you want a thicker sauce.
This stew makes a wonderful comfort food dinner alongside some rice and Tostones. If you can spare 5 minutes, make Cilantro Lime Rice.
For an all out feast, add a side of Cuban Black Beans.
- If your taste buds crave garlicky flavors, swap out the simple citrus marinade used here with our homemade Mojo Marinade.
- Give it more of a briny profile by adding in some capers.
- Add more veggies. Try peas, mushrooms or green beans.
- Give it a bit of kick by adding red chili flakes or sliced jalapenos.
- Swap out the white wine for red.
Make a big batch and enjoy this Cuban chicken stew for a few days, as it keeps on getting better. Store it in an air tight container for up to 3-4 days in the refrigerator.
It freezes beautifully too, up to 3-4 months. Simply thaw overnight in the fridge, then reheat it on the stovetop, adding a dash of water if necessary.
Easy Fricase de Pollo Recipe
1. Prepare the Chicken: In a bowl, toss the chicken with all marinade ingredients. Cover and marinate for at least for 2 hours, or overnight, in the refrigerator.
When ready to cook, heat olive oil in a large dutch oven over medium high heat. Remove the chicken from marinade (reserve the marinade). Sear the chicken on both sides until golden brown. Remove to a plate.
2. Create the Sauce: Add onion and bell peppers to the same pot and sauté for 4-5 minutes. Add garlic and sauté for a minute. Reduce heat to medium.
Add the tomato sauce along with reserved marinade, cumin, oregano, paprika, salt, pepper and bay leaves. Cook for 5 minutes. Add white wine and green olives and cook for a couple of minutes.
3. Stew the Chicken: Add in chicken stock and mix well. Place the chicken back in the sauce. Reduce to medium low, cover and cook for 15 minutes.
4. Cook the veggies: Add carrots, stir well, spoon the sauce over chicken, cover and cook for another 15 minutes.
Add potatoes. Cover and cook for another 30 minutes, or till potatoes are tender. For a thicker sauce, you can uncover and cook to desired consistency.
