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Classic fricassee

Classic Chicken Fricassee

Distinctive, mouthwatering, and made from simple ingredients! Classic fricassee is a stew of white chicken meat in a creamy white sauce. It's a French dish that's easy to make, uses everyday ingredients, and comes together quickly. The meat turns out tender and satisfying, yet it's fairly light on calories.

BLUE-EYED

Recipe author

Composition / ingredients

Servings:

Chicken fillet

600

Cream (10% / light cream)

200

Water

Butter

Wheat flour

Egg yolk (raw)

Lemon juice

Fresh herbs

Pepper

Salt (a couple of small pinches)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 14 g

Fats 35 % 9 g

Carbohydrates 12 % 3 g

163 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 40 min

Step 1:

How do you make a classic fricassee? Gather your ingredients. You can use any chicken fillet, but the breast makes the most tender fricassee. The cream can be any fat level, though remember that the richer the products you use, the higher the calorie count. I used light (10%) cream.
Step 2:

Rinse the chicken under cool water and pat it dry. Trim off any membranes, tendons, and leftover fat you can. Cut the fillet across the grain into medium pieces.
Step 3:

Melt the butter in a skillet over medium heat and cook the chicken for about 10–12 minutes, until lightly golden.
Step 4:

Then pour in 1/2 cup of hot water, cover the pan, reduce the heat to just below medium, and simmer the chicken for about 10 minutes (the liquid should almost completely cook off).
Step 5:

Pour in the cup of cream, add a little salt, and continue simmering for another 10 minutes.
Step 6:

Add the flour and stir well so no lumps form. If there isn't much liquid, add a splash of water and stir until smooth. Next, pour in the raw yolk and quickly stir again. Add water until the gravy reaches the consistency you want (I needed almost 1/2 cup; you can add cream instead if you like).
Step 7:

Season with salt, pepper, and lemon juice to taste.
Step 8:

Stir in some chopped fresh herbs, cover, and let it sit on the turned-off burner for another couple of minutes. That's it — your French-style chicken is ready! It's great served over rice, mashed potatoes, or vegetables. Enjoy!

The word "fricassee" comes from the French fricassée ("odds and ends"), from the verb fricasser ("to fry, to stew"). It's usually made with tender white meat, but bone-in cuts work too: veal, pork, lamb, or rabbit. You'll even find recipes using pigeon, other game, and even fish.
The right pan matters: a poorly chosen one can spoil even the best recipe, so pick a heavy skillet that heats evenly.
Always wash eggs before using them, since harmful bacteria can linger even on a seemingly clean shell. A food-safe wash and a brush work best.
You can swap the chicken for turkey or any other meat you like — just keep in mind that the cooking time and calorie count will change.