Classic Chicken Fricassee: Homey Comfort in a Cloud by Mimi Morrison
Chicken Fricassee is an admirably named concoction steeped in historical traditions. As such, this is a great comfort food classic, a masterpiece of gastronomic delight. Originating from France, "fricassee" refers to the cooking technique wherein the meat is seared and then braised in some flavorful liquid to make it tender, with a rich, velvety, and savory sauce covering it. For all those home cooks who need to upgrade their dinner game, let's step into the enchanting dimension of chicken fricassee to dig out the age-old recipe that should be a part of your family traditions.
Ingredients:
- One whole chicken cut into parts
- Two tablespoons of all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- Two onions, finely chopped
- Two carrots sliced
- Two stalks of celery, diced
- Two cloves garlic, minced
- Thyme: 1 teaspoon
- One bay leaf
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
- Chopped parsley for garnish
Step-by-Step :
Prep the Pot
Melt the butter in the hot olive oil in a large, heavy-bottomed pot set over medium-high heat.
Season and Dredge
Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off the excess.
Sear the Chicken
Sear the chicken in the pot without crowding until browned on all sides. Remove and set aside.
Cooking the Vegetables
Add the onions, carrots, and celery to the pot. Stir occasionally until the vegetables are softened, about 5 minutes.
Add Garlic
Add the garlic and sauté for another minute.
Braising in Broth
Add the chicken back to the pot with thyme, bay leaf, and chicken broth. Cover the pot and let it simmer on low heat for about 30 minutes until the chicken is cooked.
Remove Chicken and Add Cream
Remove the chicken from the pot and discard the bay leaf. Stir in the heavy cream, then return the chicken to the pot.
Thicken the Sauce
Cook for another 10 minutes until the sauce thickens slightly and the chicken is thoroughly reheated.
Finishing Touches
- Season to taste with salt and pepper. Garnish with chopped parsley if desired.
Serving Suggestions
Chicken Fricassee goes well with all kinds of sides. To serve, one could place the chicken atop a bed of fluffy rice or egg noodles tossed with butter so it collects all that rich sauce. Crusty bread might accompany it as a great way to mop up any remaining sauce on the plate. Serve with a light and refreshing green salad to round off the richness of this dish.
Broiler Cooking Tips
Choosing the Right Chicken
You can make this with free-range or organic chicken; these have the most flavor and textural interest. The chicken you use will largely determine the result of your fricassee.
Balancing the Braise
Liquid covering about two-thirds of the meat's cover while braising is an assurance that prevents meat drying by letting even cooking take place.
Check the Temperature
Use a meat thermometer to check if your chicken will reach a minimum internal temperature of 165°F to make sure that it is food-safe and perfect.