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Creamy Chicken Fricassee

Tender chicken in a creamy sauce with vegetables — a great dinner! Creamy fricassee is an American classic, a recipe that's every bit as good today as it was the first time around. Easy to make, it suits any occasion and won't sit heavy, even in the evening.

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Creamy fricassee
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 10 g
Fats 35 % 7 g
Carbohydrates 15 % 3 g
125 kcal
GI: 67 / 0 / 33
  • Chicken fricassee is best cooked in butter rather than vegetable oil — that's what gives it its pleasant, faintly caramelized flavor and lovely aroma. Rinse the chicken thighs under running water and dry them well so they don't splatter when they hit the pan. Melt the butter until liquid, but don't let it brown. Lay the thighs skin-side down and leave them undisturbed for a few minutes to form a crust. Cook for about 5 minutes — not all the way through, just until the tops turn opaque and the skin is golden. Move the chicken to a plate and set it aside for now. Peel, wash, and dry the onion, carrot, and garlic. Cut the onion into a small dice. Dice the carrot too, but you can keep the pieces on the larger side — it comes out wonderfully good. Mince the garlic as finely as you can. Wash, dry, and slice the celery stalks into half-moons about 1/8 inch (4 mm) thick. Add all the vegetables to the pan the chicken cooked in. Stir and cook for 3 minutes, until softened. Porcini are the best mushrooms here — very tasty and fragrant — but if they're out of season or hard to find, use cremini or white button mushrooms instead. Rinse them, dry them, and cut into small pieces. Fry everything in the pan for another 5 minutes, then add the paprika. A minute later, pour in the wine and stir well with a spatula, scraping up any browned bits stuck to the bottom. Lower the heat and simmer with the wine for about 7 minutes, until reduced and thickened. To adjust the sauce's thickness, stir in some wheat flour toasted in a dry pan. Add the bay leaf, cream, and broth to the pan and stir until smooth. Return the chicken pieces, crust-side up. Add the cabbage, season with salt and ground pepper, cover, and simmer the fricassee for about 25 minutes, until the chicken is cooked through. Once the meat is done, turn off the heat, scatter over finely chopped parsley and thyme, and serve. It pairs best with a side of wide egg noodles. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh porcini mushrooms - 34  kcal/100g
  • Fried white - 162  kcal/100g
  • White pickled - 24  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • White wine - 78  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Paprika - 289  kcal/100g
  • Chicken broth - 19  kcal/100g
  • Celery stalk - 12  kcal/100g
  • Chicken thighs - 185  kcal/100g

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