If there is one dish in the whole of the world that I simply cannot resist it is a juicy Chicken Fricassee. If you don’t know the phrase “fricassee” – it is a cooking method derived from the fifteenth century French cuisine where ingredients are sautéed, cut up and braised in a white sauce. A simple stew with mouthwatering results!
Okay, fine, I didn’t cut up my chicken – but I prefer my Chicken Fricassee to be pieces of chunky chicken smothered and cooked in a rich and creamy “white” sauce. Virtually any type of ingredient can be used in this dish from meats like beef, pork and fish to vegetables alone.
The “white sauce” mentioned here isn’t the usual béchamel we are used to but a combination of white wine and cream – that makes this meal even tastier.
Like the older recipes of Chicken Fricassee I added small onions and button mushrooms to bake with my chicken, the perfect accompany to this lovely dish.
There are simply too many versions of this recipe to say which is original. I like to keep my version fairly simple and easy.
This recipe of Chicken Fricassee is the perfect dish for a lazy, chilly and cozy Sunday Lunch. The simple thing about this meal is that it is super easy to make, you will have more time with the family and less time in the kitchen as it is one of those quick one pot wonders! Sounds good, hey?