Chicken Fricassee Recipe

This French chicken fricassee recipe makes its own sauce as it cooks. Made with chicken breasts, onion, celery, mushrooms, butter and creme fraiche. Check it out Chicken Fricassee recipe here!!

[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 2



[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 2 chicken thighs, skin removed
  • 3/4 cup fresh mushrooms, sliced
  • 3/4 cup water
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup milk
  • 1 small bay leaf
  • 2 tbsp butter or margarine
  • 4-1/2 tsp all-purpose flour
  • 2 tsp fresh parsley, minced
  • 1/4 tsp salt
  • 1/8 tsp dried thyme
  • 1/8 tsp pepper

[/tab] [tab]Yield: 2 servings

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[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

In a resealable plastic bag, combine together 2-1/4 teaspoons flour, thyme, salt, and pepper. Place chicken in the bag and shake to coat.

Step 2

Melt butter in the small skillet over medium heat. Cook chicken in butter for 8-10 minutes or until brown. Transfer chicken to the shallow plate. Set aside.

Step 3

Saute onion, mushrooms and celery in the same skillet. Cook for 2 minutes or until crisp-tender. Return chicken to the skillet. Stir in water and bay leaf. Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes or until chicken is tender and all juices run clear, turning occasionally.

Step 4

In a small bowl, add remaining flour mixture. Stir in milk until smooth. Pour flour mixture into the pan. Bring to a boil. Cook for 2 minutes or until sauce is thickened. Discard bay leaf.

Step 5

Transfer into a serving dish. Sprinkle parsley over it. Chicken Fricassee is ready to serve. ENJOY!!

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  • Serve with rice.

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