Chicken Fricassee

Chicken Fricassee

Todd was wanting a bit of a treat the other day and I had some chicken legs which needed using so I decided to make him a nice chicken fricassee.  A fricassee falls somewhere between a saute and a stew, relying on simple ingredients and a single cooking utensil.  Fricassee to me spells home sweet home and comfort.

 

This is a really simple recipe.  I like to use bone in, skin on chicken for the most flavour. This time I used a mix of drumsticks and thighs.  These are the hardest working parts of the chicken and have the most flavour.  They also tend to be a lot tougher than the breast, but a long slow cooking takes care of that beautifully.

That reminds me of the time I cooked rubber chicken.  I had not been married for very long and I got what I thought was a real bargain at the shops for whole chicken.  We were poor as church mice and I liked to take advantage of every bargain I could get.

This was out in Calgary when we were living there.  I think these birds were only about 50 cents or some such.  I decided to buy a couple and freeze one for later and use one for something special.  I chose to exercise my culinary skills and make chicken cacciatore from my Fanny Farmer cookbook.

I carefully cut it up and followed the recipe exactly . . . what should have been deliciously delectable ended up being as appealing as chewing on rubber bands.  I had no idea off what I had done wrong.  I was finally informed by someone who knew a lot better that I had bought stewing hens . . .  and the only thing that you could do with them was to braise them for hours and hours . . .  not the requisite 35 to 40 minutes required by my recipe.

 

 Oh we do learn as we go along in life don't we?  I cringe at some of the things that I thought were quite sophisticated way back in the day.  I have come a long way baby! (as they say!)

Back to Chicken Fricassee . . .  who doesn't love chicken in gravy!  Tender delicious pieces of chicken, in a gravy flavoured with sage, parsley,  and onions.  Chicken flavoured with nutmeg, salt, pepper and paprika.  I choose to remove my chicken from the bones once it is cooked because I am not overly fond of having bones in a dish like this, but you can do whatever you want to do with yours.  I just find it eats easier with the bones and skin removed.  The broth will have taken all the flavour from them anyways, and they aren't really needed.

I also like to mince my onion really fine because I don't like big lumps of onion in my gravy . . .  but again, that is me and a texture thing.  I also think it look a lot more elegant with a smoother gravy and then just the pieces of chicken and  mushrooms . . .

Rice goes beautifully with this.  I use brown rice, but that's because it is healthier. If you prefer you can use white rice, or even noodles or potatoes!  Altogether this is a beautiful dish that your family is going to love.  Rich and delicious.  Mmm . . .  mmm   . . .  good!

*Chicken Fricasee*

Serves 4

Printable Recipe

Ingredients

  • 1 1/2 pound chicken pieces (I like thighs and drumsticks, bone in)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp ground black pepper
  • 1/4 tsp sweet paprika
  • 1 TBS olive oil
  • 1 1/2 TBS plain flour
  • 240ml water (1 cup)
  • 120ml white wine (1/2 cup)
  • 1 TBS butter
  • 1 small onion, peeled and minced
  • 60g small mushrooms, sliced (1 cup)
  • 1 tsp dried sage
  • 1 tsp parsley flakes
  • 60ml whole milk (1/4 cup)
  • 60ml cream (1/4 cup)
Read the whole recipe on The English Kitchen