Chicken fricassee

Chicken fricassee: Healthy family meal. Image: Msi Muzi Mathebula

Chicken fricassee: A mouth-watering flavour-infused midweek family meal

Surprise your family with a new chicken recipe infused with incredible flavours. This chicken fricassee will become a new family favourite.

Chicken fricassee

Chicken fricassee: Healthy family meal. Image: Msi Muzi Mathebula

Looking for new recipe ideas for chicken? This chicken fricassee is a mouth-watering recipe packed with flavour and will have everyone licking their plates afterwards. Ready in just over an hour, this recipe is the perfect midweek meal to prepare when time is not on your side.

Chicken thighs and drumsticks are the best chicken pieces to use when cooking this appetising meal. The secret to this tasty meal is the sauce.

What is chicken fricassee?

Chicken fricassee is basically cut up chicken cooked in a sauce. It is entirely up to the discretion of the cook which ingredients to add to the sauce but usually, it is braised in a white wine cream sauce.

Cooking the chicken in mushrooms in a white wine sauce infuses the chicken with so many delicious flavours and makes the chicken extremely soft.

When ready to serve, sprinkle with parsley. This recipe is traditionally served over mashed potato or rice. It also works well with short pasta like penne, ziti or macaroni. Enjoy!

Chicken fricassee recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: MainCuisine: GlobalDifficulty: Easy
Servings

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Ingredients

  • Chicken
  • 4 chicken drumsticks

  • 4 chicken thighs, skin-on and bone-in

  • 1 tsp salt (cooking / kosher salt)

  • ½ tsp black pepper

  • 4 tbsp / 60g unsalted butter

  • Stew
  • 300 g white mushrooms, halved if small, or cut in 4 to 6 if large

  • 2 medium brown onions, sliced 0.6cm (1/2in) wide

  • 2 garlic cloves, finely minced

  • 1 bay leaf, fresh (sub dried)

  • 3 thyme sprigs (or ½ tsp dried thyme)

  • 3 tbsp flour, plain/all-purpose

  • ½ cup white wine, preferably chardonnay

  • 3 cups chicken stock, low sodium (preferably homemade!)

  • ¼ tsp salt (cooking / kosher salt)

  • ¼ tsp black pepper

  • 2 tbsp parsley, chopped

  • 2/3 cup thickened/heavy cream

Method

  • Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
  • Brown thighs: Melt butter over medium-high heat in a large skillet or heavy-based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
  • Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
  • Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won’t go deep golden brown.
  • Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
  • Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (“fond”) into the sauce.
  • Simmer covered for 10 minutes: Once it comes to a simmer, adjust the heat so it’s bubbling constantly but not rapidly at medium-low on the stove. Cover with a lid and simmer for 10 minutes.
  • Uncover for 20 minutes: Remove the lid and let it simmer for a further 20 minutes. The chicken will be cooked – internal temperature 75°C/167°C or slightly higher.
  • Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste the sauce (I know, big ask!), and add more salt if desired.
  • Serve! Return chicken into the sauce then remove it from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.

Notes

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