← Back to Search Results
slow cooking French
Chicken Fricassée

Photo by:
Comments: 0
 

Recipe

There are many variations of this one-pot French chicken stew.

Yield: 4 servings
Prep time: 15 Mins
Cooking time: 1 Hr 15 Mins

Ingredients

  • 4 boiling potatoes, peeled and diced
  • 2 tbsp olive oil
  • 4 chicken drumsticks, skin removed
  • 4 chicken thighs, skin removed
  • Salt and freshly ground black pepper
  • 2 tbsp all purpose flour
  • 4 oz (115g) small white mushrooms
  • 4 shallots, sliced
  • 2 garlic cloves, minced
  • 2 tsp chopped rosemary
  • 2/3 cup dry white wine
  • 1¼ cups chicken stock
  • 1 bay leaf

Directions

1. Cook the potatoes in a saucepan of boiling water for 5 minutes. Drain well.

2. Heat the oil in a large frying pan over medium-high heat. Season with chicken with salt and pepper and dust with the flour. Add to the pan and cook, turning often, about 6 minutes, until browned. Transfer to a plate. Add the shallots to the pan and cook, stirring often, about 2 minutes, until softened. Add the potatoes, mushrooms, garlic, and rosemary, and cook 2 minutes more.

3. Add the wine, bring to a boil, and cook for 1 minute. Add the stock and return to the boil. Return the chicken to the pan, add the bay leaf, and cover. Reduce the heat and simmer about 50 minutes, or until the chicken is very tender. Discard the bay leaf and adjust the seasoning with salt and pepper. Serve hot.

Variation:

German Chicken Fricassée: Add a squeeze of fresh lemon juice, a pinch of grated nutmeg, and a dash of Worcestershire sauce in step 4. Toward the end of cooking time, stir in 1 cup thawed frozen peas. Just before serving, mix 1 large egg yolk and ¼ cup heavy cream. Remove the pan from the heat, and stir the yolk mixture into the sauce. Serve with boiled rice.

Notes

Nutritional Benefits: Low fat


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

413kcal (21%)
52mg (5%)
46mg (77%)
28mcg RAE (1%)
1353mg
83mg
24g
4g
5g
49g
65mg (22%)
485mg (20%)
2g (10%)
11g (17%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
mexican-everyday Mexican Everyday
by Rick Bayless
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lucid-food Lucid Food
by Louisa Shafia
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?