Classic Grandma's Chicken Fricassee
This creamy chicken fricassee is a true delight, bringing back childhood memories. Tender chicken pieces, fresh vegetables, and a velvety sauce make it a perfect dish for the whole family. It's easy to prepare and incredibly delicious!
Preparation
20 min.
Cook / Bake
90 min.
Servings
4
Calories
580 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
Fricassee
- 1 kgwhole chicken
- 2 literwater
- 1 pieceonion
- 2 piecesbay leaves
- 5 piecesblack peppercorns
- 1 teaspoonsalt(to taste, for cooking chicken stock)
Vegetables
- 200 gcarrots
- 200 gpeas
- 150 gmushrooms
Sauce
- 50 gbutterMilch
- 50 gall-purpose flour
- 500 mlchicken stock(from cooking the chicken)
- 200 mlheavy cream
- 1 pinchsalt(to taste, for sauce)
- 1 pinchwhite pepper(to taste, for sauce)
Sauce
- 1 tablespoonlemon juice
Garnish
- 2 tablespoonsfresh parsley(chopped)
Instructions
Place the whole chicken in a large pot with 2 liters of water. Add the whole onion (peeled), bay leaves, black peppercorns, and 1 teaspoon of salt. Bring to a boil, then reduce heat, cover, and simmer for about 60-90 minutes, or until the chicken is cooked through and tender.
Carefully remove the chicken from the pot and let it cool slightly. Strain the cooking liquid through a fine-mesh sieve and reserve 500 ml (about 2 cups) of the chicken stock for the sauce.
Once the chicken is cool enough to handle, remove the skin and bones. Shred or cut the chicken meat into bite-sized pieces. Set aside.
Peel and slice the carrots into rounds or half-moons. Clean and slice the mushrooms. In a separate pot, cook the carrots until tender-crisp, then add the peas and cook for another 2-3 minutes. Drain and set aside.
For the sauce, melt the butter in a large saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Do not let it brown.
Gradually whisk in the reserved chicken stock, ensuring there are no lumps. Bring the sauce to a gentle simmer, then stir in the heavy cream. Season with salt, white pepper, and lemon juice to taste. Continue to simmer for a few minutes until the sauce thickens to your desired consistency.
Add the shredded chicken, cooked carrots, peas, and sliced mushrooms to the sauce. Gently stir to combine and heat through for about 5 minutes, allowing all the flavors to meld.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley. This fricassee pairs wonderfully with rice, noodles, or boiled potatoes.
💡 Tipp
Nutrition per serving
Calories
580 kcal
Protein
45 g
Carbohydrates
25 g
Fat
32 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-grandma-s-chicken-fricassee
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