Creamy Chicken Fricassée with Lemon Herbs
Recipe Introduction: Creamy Chicken Fricassée
Ever crave something that feels like a warm hug? I do! Honestly, this creamy chicken recipe is it. We're making fricasse , a French chicken stew that's proper lush.
It's like comfort food chicken heaven.
Quick Hook
Craving something creamy and comforting? This chicken fricasse recipe will hit the spot. The lemon and herbs really brighten up the richness.
It's not pollo guisado recipe exactly, but it has a similar heartwarming feel.
Brief Overview
French chicken stew , or fricasse , has been around for yonks. It's basically been around since our Grandma's made it for us! It's traditionally cooked in France, and brings a cozy feel.
This version is a medium difficulty, taking about an hour and ten. This stew chicken recipe makes 4-6 servings, so it's perfect for a family meal.
Main Benefits
This chicken in white sauce is packed with protein. Easy chicken dinner recipes like this are so versatile. The best bit? It's a bit fancy but dead easy to make.
Its delicious and will leave your loved ones wanting more.
Now that we know how easy it is, lets get to the list of ingredients
Alright, so you want to make a Creamy Chicken Fricassee ? Awesome choice! It's proper comfort food chicken , like a Stew Chicken Recipe , but a bit fancy.
Think of it as a hug in a bowl. Now, let's talk about what you'll need.
Ingredients & Equipment
Let's get down to brass tacks. This isn't just any Pollo Guisado Recipe ; we are elevating it!.
Main Ingredients
- Chicken: 2 lbs (900g) boneless, skinless chicken thighs. Quality is key! Go for free range if you can. Trust me. It's a game changer.
- Salt & Pepper: 1 teaspoon (5g) salt and 1/2 teaspoon (2.5g) black pepper, or to taste.
- Olive Oil: 2 tablespoons (30ml) .
- Veggies: 1 medium onion, 2 carrots, 2 celery stalks all chopped.
- Garlic: 4 cloves, minced. The more the merrier, honestly.
- White Wine: 1/2 cup (120ml) dry white wine. Sauvignon Blanc or Pinot Grigio work great.
- Butter: 4 tablespoons (60g) , unsalted. Don't even think about using margarine.
- Flour: 4 tablespoons (30g) , all-purpose.
- Chicken Broth: 4 cups (950ml) , low sodium.
- Bay Leaf: 1 .
- Thyme: 1 sprig, fresh.
- Cream: 1/2 cup (120ml) heavy cream or crème fraîche. This is where the "creamy" comes in!
- Lemon Juice: 2 tablespoons (30ml) , fresh.
- Parsley: 1/4 cup (30g) chopped fresh.
- Tarragon: 1/4 cup (30g) chopped fresh, optional. This adds a lovely anise flavor.
Seasoning Notes
The essential spice combinations here are simple, but important. Salt, pepper, bay leaf, and thyme are your foundation. Lemon juice brightens everything up at the end.
Don't be shy with the parsley! Feel free to throw in a pinch of red pepper flakes for a bit of heat too.
If you don't have fresh thyme, dried thyme works, but use about 1 teaspoon . Tarragon is optional but adds a really nice touch, its also a flavor enhancer and aromatics .
If you can't find tarragon, a little bit of dried fennel seed can be a quick substitution options .
Equipment Needed
You'll need a large Dutch oven or a heavy bottomed pot. If you don't have one, don't stress! A large pot will do, but a Dutch oven will heat more evenly.
You'll also need a cutting board, chef's knife, whisk, and measuring cups/spoons.
A wooden spoon is a must have. Common household alternatives , like the instant pot, work, but it's best use a normal pot to enhance it's flavor.
So, that's it for ingredients and equipment. Now you're all set to make some delicious French chicken stew , or as some people call it, Chicken in white sauce .
This easy chicken dinner recipes for the whole family! Remember, this Stew Chicken Recipe is all about chicken fricase cooking in liquid until it's unbelievably tender.
Good luck, and enjoy!
I personally had a hard time deciding what Puerto Rican Recipes were better until I tried this one!.
Alright, let's get cooking! Today, we're tackling a classic comfort dish Chicken Fricassée . Think of it as a sophisticated, creamy cousin to your Nan's chicken stew, but with a French twist.
Time to dust off that casserole dish! Ever since I had my first French Chicken Stew in a little cafe in Paris, I've been hooked! This version is my attempt to recreate that magic, but with a few tweaks to make it super easy.
Prepping Like a Pro for Your Fricasse
Okay, first things first: mise en place . Sounds fancy, right? It just means "everything in its place". Chop your onion, carrots, and celery.
Mince the garlic. Cut the chicken into bite sized pieces. Having everything ready before you start cooking is key. Honestly, it saves so much time and stress! I’ve learned the hard way when I’ve tried to rush! It's Prep Time: 25 minutes .
Now, a quick safety reminder: always wash your hands after handling raw chicken. You know, the usual stuff. And be careful when searing the chicken hot oil splatters are no fun.
Nailing the Creamy Chicken Recipe, step-by-step
- Season the chicken with salt and pepper. Get it nice and tasty!
- Heat 2 tablespoons olive oil in your Dutch oven over medium high heat. Sear the chicken in batches. You want a nice brown colour, trust me. Remove and set aside.
- Add the onion, carrots, and celery. Sauté for 5- 7 minutes . Add the garlic for the last minute. You'll know it's ready when it smells amazing.
- Pour in 1/2 cup of dry white wine . Scrape the bottom of the pot. Get all those delicious browned bits! Cook until the wine is almost gone.
- Melt 4 tablespoons of butter in the pot. Whisk in 4 tablespoons of flour . Cook for 1- 2 minutes . This is your roux the key to a creamy sauce.
- Gradually whisk in 4 cups of chicken broth . Make sure it's smooth! Add 1 bay leaf and 1 sprig of thyme .
- Return the chicken to the pot. Simmer for 20- 25 minutes , or until the chicken is cooked through (165° F/ 74° C ).
- Remove the bay leaf and thyme. Stir in 1/2 cup of heavy cream and 2 tablespoons of lemon juice . Season to taste. Garnish with parsley!
Pro Tips for Next Level Pollo Guisado Recipe
Don't overcrowd the pot when searing the chicken. If you do, it will steam instead of brown. A little bit of patience goes a long way.
A common mistake is not cooking the roux long enough. You want it to be a light golden colour. If it's too pale, your sauce will taste floury.
This Creamy Chicken Recipe is forgiving, but a good roux makes all the difference.
This Stew Chicken Recipe can be made a day ahead! Just store it in the fridge and reheat gently. Perfect for a Easy Chicken Dinner Recipes ! It is the Comfort Food Chicken we all need!
Honestly, this Creamy Chicken Fricassée is like a warm hug on a plate. Serve it with egg noodles or rice.
And don't forget some crusty bread to soak up all that delicious sauce. Enjoy! Let me know if you want to learn about more Puerto Rican Recipes or even a specific Puerto Rican Chicken Stew soon!
Alright, so you've made this amazing Creamy Chicken Fricassée , what's next? Well, let's talk about serving suggestions, storage, and all those little things. This French chicken stew is so versatile!
Recipe Notes: Elevating Your Fricassee
Serving Like A Pro
Honestly, presentation matters! For plating, think rustic chic. Serve your Chicken Fricasse in a shallow bowl. Then sprinkle with parsley.
It looks fancy but took zero effort. A sprig of thyme is also a nice touch. For sides, egg noodles are my go to.
This creamy chicken recipe is also great over mashed potatoes or rice. Serve with crusty bread. You will need to soak up the sauce! A crisp green salad cuts through the richness perfectly.
For drinks, a light white wine is your best bet.
Storage Secrets
So, you have leftovers of this amazing comfort food chicken , lucky you! Refrigeration guidelines : Let the stew chicken recipe cool completely.
Place it in an airtight container. It will keep in the fridge for up to three days. Freezing options : Yes, you can freeze Chicken Fricassee ! Place cooled stew in a freezer safe container.
It can last for up to two months. Reheating instructions : Thaw it overnight in the fridge. Then, reheat gently on the stovetop.
Stir it occasionally. You can also reheat it in the microwave. Do this in short bursts. This will prevent splattering.
Variations on the Theme
Need a dietary adaptation? No problem! For a dairy-free version, swap the heavy cream. Use coconut milk instead. It adds a subtle sweetness.
For a seasonal swap, add butternut squash in the fall. This pollo guisado recipe is very flexible. Mushrooms would also be delicious.
Get creative, this Puerto Rican Chicken Stew is for you!
Nutrition Nitty Gritty
Okay, let's talk nutrition. Each serving of this Easy chicken dinner recipes is about 450 calories. It is packed with protein.
This will keep you full and satisfied. Chicken provides essential amino acids. Vegetables offer vitamins and fiber. The cream adds healthy fats.
This is balanced meal, perfect for a weeknight dinner.
So, there you have it! You're now armed with all the tips and tricks. You need to make the perfect Chicken Fricassee .
Don't be afraid to experiment. Each batch will teach you something new. Now get out there and get cooking some Puerto Rican Recipes ! You've got this.
Frequently Asked Questions
What exactly is a fricasse, anyway? Is it anything like that dodgy chicken I had down the pub?
Think of a fricasse as a fancy, creamy stew a bit more refined than your average pub grub! It's a French dish where meat (usually chicken, like in this recipe) is browned, then gently simmered in a creamy sauce.
The key difference is that the chicken is often cooked in the sauce, making it super tender and flavourful. It's comfort food, but with a bit of je ne sais quoi!
I'm a bit of a novice in the kitchen. Is this chicken fricasse recipe too complicated for me?
Don't worry, even if you're not quite ready for MasterChef, you can totally handle this! The recipe is rated 'medium' because it requires a bit of chopping and sauce making, but the instructions are straightforward.
Just take your time, follow each step, and don't be afraid to ask a friend (or Google!) for help if you get stuck. You'll be serving up a restaurant worthy fricasse in no time!
Can I make this fricasse ahead of time? I'm planning a dinner party, but I'm about as organised as Boris Johnson's hair.
Good news you can definitely prep this fricasse in advance! The flavors actually develop even more overnight. Just cook the recipe up to the point of adding the cream and lemon juice. Cool it completely, then store it in an airtight container in the fridge for up to 2 days.
When you're ready to serve, gently reheat it on the stovetop, then stir in the cream and lemon juice. Garnish with fresh herbs just before serving to keep them perky.
I'm trying to cut down on the calories after one too many cheeky takeaways. Are there any lighter variations of this chicken fricasse recipe?
Absolutely! You can lighten things up by using chicken breast instead of thighs (though it might be a bit drier), and by using a lower fat crème fraîche or even Greek yogurt instead of heavy cream.
You could also bulk up the veggies add more carrots, celery, or even some mushrooms to make it more filling without adding extra calories. Remember to season well to keep the flavour punchy.
What's the best way to store leftover chicken fricasse, and how long will it last? I've got a tendency to eat my bodyweight in chicken if I leave it out too long.
To keep your chicken fricasse safe and delicious, store any leftovers in an airtight container in the fridge as soon as it's cooled down. It will last for up to 3-4 days. When reheating, make sure it's piping hot all the way through before serving.
For best results, reheat on the stovetop over low heat to prevent the sauce from splitting.
Can I freeze this fricasse? I'm meal prepping like a ninja, but not sure if the sauce will survive the ice age.
Freezing fricasse is possible, but the creamy sauce can sometimes change texture and become a bit grainy upon thawing. To minimize this, cool the fricasse completely before freezing it in an airtight container or freezer bag.
When you're ready to use it, thaw it overnight in the fridge and reheat it gently on the stovetop, stirring frequently. You might need to add a splash of broth or cream to restore the sauce's original consistency.
Alternatively, freeze the chicken and vegetable mix without the cream and add the cream after thawing and reheating to get a better texture.
Creamy Chicken Fricassee With Lemon Herbs
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
