Chicken Fricassee
Classic chicken fricassee with tender chicken in a creamy white sauce. A rustic French comfort dish.
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.
You might also like to try:
Nutrition
Calories: 506kcal | Carbohydrates: 29g | Protein: 37g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 500mg | Potassium: 703mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6025IU | Vitamin C: 16mg | Calcium: 107mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a star rating and comment below!