Our Chicken Fricassee Recipe is also know as Jefferson’s Chicken because it was his favorite meal! It was a regular in the White House during his presidency. Today’s Chicken Fricassee is the original French comfort food made with simmered chicken with hearty vegetables in a rich, silky sauce, and cooked in one pot.
Why we love Chicken Fricassee Recipe
It’s a braised dish that’s started on the stove and finished off in the oven. It’s a savory delight! I was taught to make Fricassee while in Culinary School.
Today’s recipe is an authentic French Chicken Fricassee Recipe that was given to me.
Enjoy another recipe from Culinary School — Chicken Piccata with Lemon Caper Sauce Recipe
What is Chicken Fricassee Recipe
Julia Child in Mastering the Art of FrenchCookingdescribes it as “halfway between a sauté and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning.
• In a fricassee, cut-up meat is first sautéed (but not browned), then liquid is added and it is simmered to finish cooking.
• Fricassée is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.
• Many cooking references describe fricassee simply as a French stew, usually with a white sauce.
• Recipe for fricassée as far back as the earliest version of the medieval French cookbook Le Viandier, circa 1300. In 1490, it is first referred to specifically as “friquassee”.
• Fricassee of chicken is commonly found, both in modern recipes and earliest ones, but all kinds of meat, poultry, fish, and vegetables only can be found in fricassée dishes.
• This one was one of the many recipes I made during my 2-day final practicals in culinary school a couple of weeks ago.
A photo of my Chicken Fricassee Recipe while it was cooking during my final exam in Culinary School:
How to make Chicken Fricassee Recipe
- Wash and dry the chicken pieces.
- Sprinkle with salt, pepper, nutmeg and paprika.
- Brown the chicken in hot olive oil over high heat in a Dutch oven; remove the chicken when well browned.
- Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly.
- Whisk in water and wine until smooth.
- Return the chicken to the Dutch oven; bring to a boil.
- Cover and reduce heat to a simmer.
- Cook 50 minutes. (or bake in oven at 350 degree for 50 min)
- Remove chicken, keeping warm, reserve broth in large container.
- Broth may be strained to remove particles.
- Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned.
- Add mushrooms, sage and parsley.
- Add broth, half and half, and return the chicken.
- Cook over medium heat, stirring until thoroughly heated.
- Served over rice.
SO, with that… I passed the Savory Kitchen with good marks and now moved onto Baking and Pastry with Chef Meghan. The baking kitchen is much smaller (thankfully!)
(Onion & Rice Casserole)German Strudel Recipe | Nut Roll Recipe | Holiday BreadThe Top Fall Recipe In Every StateItalian Cream Cake Recipe
Culinary School Baking & Pastry Kitchen
We’ve been baking all kinds of sweet treats like cookies, quick breads, lemon bars, muffins, breakfast scones, biscuits, brownies and on and on. Here’s a photo of the Pate a Choux (cream puff and eclair shells) that I made last Friday.
The trick here is the piping…
I had a lot of fun perfecting those little cream puff shells! Here’s a picture of making brownies- which were like fudge, seriously the best Brownie I think I’ve ever eaten.
All the recipes are formulated using Bakers Percentage which means everything is measured out by weight.
I’ll have to try and play with some recipes at home to see if I can convert them to cups to be able to share with all of you. I’m loving the Baking and Pastry Kitchen so far… this week we start learning all about Breads!
Most of you know my love of bread- -I’m SO excited to learn all about those delightful loaves.
Yield: 8
Our Chicken Fricassee Recipe is also know as Jeffersons Chicken because it his favorite meal and a regular in the White House during his presidency!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Ingredients
- 3 pounds chicken pieces
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups water
- 1 cup dry wine
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cups fresh small mushrooms
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley
- 1 cup half and half cream
- hot cooked rice
Instructions
- Wash and dry the chicken pieces.
- Sprinkle with salt, pepper, nutmeg and paprika.
- Brown the chicken in hot olive oil over high heat in a Dutch oven; remove the chicken when well browned.
- Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly.
- Whisk in water and wine until smooth.
- Return the chicken to the Dutch oven; bring to a boil.
- Cover and reduce heat to a simmer.
- Cook 50 minutes. (or bake in oven at 350 degree for 50 min)
- Remove chicken, keeping warm, reserve broth in large container.
- Broth may be strained to remove particles.
- Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned.
- Add mushrooms, sage and parsley.
- Add broth, half and half, and return the chicken.
- Cook over medium heat, stirring until thoroughly heated.
- Served over rice.
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 502Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 217mgSodium: 463mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 48g
More Culinary School Recipes
• Chicken Mushroom Bake Recipe
• Apricot Mango Chutney
• Culinary Arts Beef Stroganoff
• Homemade Rosemary Gnocchi with Bolagnaise Sauce
• Green Chicken Curry with Thai Eggplant
• Lamb Chop with Mushroom Spaetzle
• Reuben Sandwich
• Grilled Artichoke Chicken Pita
• Gingerbread Bars with Italian Buttercream Frosting
• Ratatouille
•Creamy Risotto
• Tomato Sauce
Enjoy today’s Chicken Fricassee Recipe with your family and friends!
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Love Always,
Ruthie & Madeliene
