Chicken Fricassée

Chicken Fricassée

Spring is in full swing, and what better way to celebrate the season than with a delicious and comforting French classic – Chicken Fricassee. This beloved dish is perfect for a cozy family dinner or a special occasion, and it's easy to make with a few simple ingredients.

In addition to Chicken Fricassee, French cuisine is filled with a variety of delicious recipes that are perfect for springtime. From fresh vegetables to light and airy desserts, French cuisine has something for everyone.

In this blog post, we'll be sharing a recipe for Chicken Fricassee that is sure to become a family favorite. We'll also be exploring some of the best springtime recipes in French cuisine, including dishes like ratatouille, asparagus tart, and strawberry clafoutis.

Whether you're a seasoned chef or a beginner in the kitchen, these recipes are sure to impress. So why not embrace the season and try your hand at some delicious French cuisine? From savory to sweet, these recipes are the perfect way to celebrate the flavors of spring.

Ingredients

• 4 chicken drumsticks and 4 chicken thighs

• 1 tsp salt

• 1/2 tsp black pepper

• 60g unsalted butter

• 300g white mushrooms cut in half

• 2 medium brown onions sliced

• 2 garlic cloves minced

• 1 bay leaf

• 3 thyme sprigs

• 3 tbsps plain flour

• 1/2 cup white wine

• 3 cups of chicken stock

• 1/4 tsp salt

• 1/4 tsp black pepper

• 2/3 cup thickened or heavy cream

• 2 tbsp fresh parsley chopped

Method

1. Season the chicken with salt and pepper

2. Add half the butter to a heavy-based fry pan or large bottomed casserole dish that has a lid

3. Brown the chicken on both sides then place on a plate

4. Add the remaining butter and add the onion and mushrooms and cook for five minutes

5. Add the thyme and bay leaf and then the garlic and cook for 30 minutes

6. Add the flour and cook for a minute

7. Pour in the white wine and remove the fond from the bottom of the pan

8. Pour in the stock

9. Return the chicken and juices from the plate and bring to a boil

10. Turn the heat down to a simmer and place the lid on and cook for 10 minutes

11. Remove the lid and cook for a further 20 minutes

12. Remove the chicken to a plate

13. Add the seasoning and cream and stir until combined

14. Place the chicken back into the pan and sprinkle the parsley on top and serve with rice
    

    I created the recipe for my Spring Time Menu series with France Today magazine live streams. The link for these can be found here.