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  • Andy

Chicken Fricassee

Updated: Apr 27, 2020

Here is my take on Chicken Fricassee, a bit more earthy then ones I have had.


Group 1

1 3 to 4 lb chicken cut up

1 carrot rough chopped

3 stalks of celery rough chopped

1 large onion quartered

2 bay leaves

1 tablespoon of peppercorns, about 12

1 tablespoon yellow mustard seeds

Olive Oil

a hand full of Italian parsley

salt to taste

Group 2

1/3 cup of chopped pancetta

1 stick unsalted butter

3 cloves garlic, minced

1 cup of Shiitake Mushrooms, sliced

1 cup of Chanterelle Mushrooms, sliced

2 shallots, sliced

3 cups of chicken stock

1/2 cup heavy cream

1/3 cup unbleached flour

1/3 cup vermouth

1/3 cup fresh Italian Parsley, chopped

1/4 to 1/2 teaspoon of red pepper flakes

salt and pepper to taste

Group 3

2 large baguette

4 tablespoons butter, room temp

2 teaspoon fresh thyme chopped


Place about two tablespoons of Olive Oil in a deep skillet over medium-high heat. Add chicken and brown chicken on both sides, then remove, about 5 minutes on each side.

Next place the balance of the ingredients from group one in the skillet and saute until onions are soft. Return chicken to skillet and add enough water to come 1/4 up the side of the chicken, cover, and reduce heat and simmer until chicken is done.

Remove chicken, strain contents of skillet set aside stock, and discard the rest.

Preheat oven to 400 degrees

In the same skillet place pancetta, saute until crisp, remove from skillet, strain off all but a teaspoon of the rendered fat.

Next, add 1 tablespoon of butter to the skillet and melt, next add the mushrooms, shallots, garlic, and saute until soft and tender.

Remove mushrooms, shallots, and garlic from skillet and add the balance of the butter. Do not worry if you can not get all the garlic out, it will be fine. Once the butter has melted add the flour and whisk until smooth: you just made a rue. Continue to whisk the rue until it takes on a golden color.

Now slowly add, continuing to whisk, the cream and 3 cups of the reserved chicken stock from earlier until smooth. Reduce heat to low and simmer the sauce for about 2 minutes, whisking every few seconds. Next up is the vermouth, thyme, oregano, red pepper flakes, salt, and pepper. After vermouth has been added and simmers for about a minute, then return the mushrooms to the skillet followed by the chicken. Stir and cover and let simmer for about 10 minutes.

Now slice up a baguette. Stir the thyme into the butter and spread over the sliced up baguette, place on a cookie sheet and toast until golden brown.

Remove skillet from heat, stir in the parsley and garnish with the crispy pancetta.


Enjoy cooking

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