Shreya Chicken fricassée (pronounced free-kaa-say) is a chicken stew in which the meat is seared in butter and then cooked in its stock. It is flavored with the sweetness of onions, umami from the mushrooms and freshness of herbs like bay leaves and thyme. Since its 14th of July today or Bastille Day, I thought it was only appropriate to post this delicious French recipe. This dish is hearty and wholesome and goes so well with a side of mashed potatoes or oven roasted veggies.
| Yield | 4 servings | |
| Prep time | 0 h | 15 mins |
| Cook time | 0 h | 45 mins |
| Total time | 1 h | 0 mins |
Ingredients for the chicken fricassee
Directions
Heat up a pan and melt butter
Add the chicken pre-seasoned with salt and pepper and sear it well until it has golden brown sides. Keep aside.
In the same pan, add 2 tbsp butter and cook the onions, mushrooms, bay leaf, thyme and garlic together
Once they have browned, add the flour and mix well.
Add the chicken stock and simmer for 5-7 mins.
Next, add the chicken that was kept aside and cook covered for 10 minutes.
Then cook uncovered for 20 minutes so the gravy reduces and thickens.
When it’s of desired consistency, turn the stove off, garnish with parsley and serve with mashed potatoes or a side of vegetables
Enjoy!!
Here’s a video for a better understanding of the recipe.
