Chicken fricassee - tender chicken gently braised in a creamy white sauce with vegetables. A classic French dish that feels special but is simple enough for a cosy Sunday dinner.
The recipe is my own one, based on one of my favourite dishes that my mum would cook for me growing up...and she still does now and again!
If you've already got some cooked chicken, then it's a pretty quick dish to prepare and cook - it's ready in under 30 minutes. A great dish to serve any night of the week. If you need to cook some chicken, see Tips for poaching it in stock.
It's a very comforting dish that's delicious served with cooked rice, pasta or a baked potato, and leftovers are easily frozen.
You'd think there was cream in the sauce, but there isn't...make a roux and then add stock and milk. The end result is a lovely sauce that is full of chicken flavour, with tender pieces of chicken and vegetables...a very comforting dish!
Tips
- Cooked chicken and stock - if you don't already have leftover cooked chicken, I like to poach chicken breasts in the stock I'm going to use for the recipe:
- season both sides of the chicken breasts with salt and pepper then put them in a medium saucepan on a high heat along with the chicken stock cube or pot you're going to use for making the stock. Pour in 500ml of cold water, and when the water begins to boil, lower the heat to a simmer and cook the chicken for 14 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding. Transfer the stock to a jug for using at step 2. The chicken can easily be poached the day before or earlier in the day and kept in the fridge in an airtight container until you're ready to use it.
- Add pieces of chopped ham if you like, and just reduce the amount of chicken used, to make chicken and ham fricassee.
- Feel free to change the vegetables - asparagus, broccoli, green beans and courgette all work well.
- Optional variations:
- Mushroom fricassee - add chestnut or button mushrooms.
- Herb heavy version - add tarragon for a classic French touch.
- Lemon fricassee - add lemon zest for freshness.
- More rustic version - add baby carrots and pearl onions.
- Garlic forward version - add crushed garlic.
- Freezable - leftovers can easily be frozen in an airtight container. When ready to use, defrost thoroughly and either reheat in the microwave or on the hob.
- This recipe for chicken fricassee is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
It's similar, but typically lighter and cream-based rather than tomato-based.
Yes - freeze for up to 3 months. Defrost overnight and reheat gently.
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How to make this Chicken Fricassee
Ingredients
- 75g salted butter
- 55g plain flour
- 500ml hot chicken stock (see Tips)
- 200ml milk (I use semi-skimmed)
- 450 to 500g cooked chicken (see Tips)
- 2 carrots (approx. 200g), peeled and diced
- 120g frozen sweetcorn, defrosted in hot tap water and drained
- 120g frozen peas or petit pois, defrosted in hot tap water and drained
- salt and freshly ground black pepper
- 1 tbsp fresh flat leaf parsley leaves, chopped, to garnish (optional)
To serve (optional):
- 300g basmati rice, cooked
- 300g pasta of your choice, cooked
- 4 baked potatoes
- crusty bread, to soak up the sauce!
Instructions
- Melt the butter in a large saucepan over a medium heat. Stir in the flour as soon as the butter has melted. Cook for 1 minute, stirring constantly.
- Slowly pour the hot stock and then the milk into the pan, just a little at a time, stirring well until the sauce is smooth and thickened slightly. Add the shredded cooked chicken and vegetables, then increase the heat until the sauce starts to bubble. Reduce to a simmer, cover with a lid and cook for 15 to 20 minutes until the carrots are tender, but not too soft. Season, to taste, with salt and freshly ground black pepper. Garnish with the chopped parsley, if you like. Serve with your choice of rice, pasta or baked potatoes.
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Chicken Fricassee
Equipment
Ingredients
- 75 g (2.6 oz) salted butter
- 55 g (1.9 oz) plain flour
- 500 ml (2 cups) hot chicken stock (see Notes)
- 200 ml (⅞ cup) milk (I use semi-skimmed)
- 450 to 500 g (1 lb) cooked chicken (see Notes)
- 2 carrots (approx. 200g) peeled and diced
- 120 g (4.2 oz) frozen sweetcorn defrosted in hot tap water and drained
- 120 g (4.2 oz) frozen peas or petit pois defrosted in hot tap water and drained
- salt and freshly ground black pepper
- 1 tbsp fresh flat leaf parsley leaves chopped, to garnish (optional)
To serve (optional):
- 300 g (10.6 oz) basmati rice cooked
- 300 g (10.6 oz) pasta (of your choice) cooked
- 4 baked potatoes
- crusty bread to soak up the sauce!
Instructions
- Melt the butter in a large saucepan over a medium heat. Stir in the flour as soon as the butter has melted. Cook for 1 minute, stirring constantly.
- Slowly pour the hot stock and then the milk into the pan, just a little at a time, stirring well until the sauce is smooth and thickened slightly. Add the shredded cooked chicken and vegetables, then increase the heat until the sauce starts to bubble. Reduce to a simmer, cover with a lid and cook for 15 to 20 minutes until the carrots are tender, but not too soft. Season, to taste, with salt and freshly ground black pepper. Garnish with the chopped parsley, if you like. Serve with your choice of rice, pasta or baked potatoes.
Notes
- Cooked chicken and stock - if you don't already have leftover cooked chicken, I like to poach chicken breasts in the stock I'm going to use for the recipe:
- season both sides of the chicken breasts with salt and pepper then put them in a medium saucepan on a high heat along with the chicken stock cube or pot you're going to use for making the stock. Pour in 500ml of cold water, and when the water begins to boil, lower the heat to a simmer and cook the chicken for 14 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding. Transfer the stock to a jug for using at step 2. The chicken can easily be poached the day before or earlier in the day and kept in the fridge in an airtight container until you're ready to use it.
- Add pieces of chopped ham if you like, and just reduce the amount of chicken used, to make chicken and ham fricassee.
- Feel free to change the vegetables - asparagus, broccoli, green beans and courgette all work well.
- Optional variations:
- Mushroom fricassee - add chestnut or button mushrooms.
- Herb heavy version - add tarragon for a classic French touch.
- Lemon fricassee - add lemon zest for freshness.
- More rustic version - add baby carrots and pearl onions.
- Garlic forward version - add crushed garlic.
- Freezable - leftovers can easily be frozen in an airtight container. When ready to use, defrost thoroughly and either reheat in the microwave or on the hob.
- This recipe for chicken fricassee is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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