Fricassee of Chicken

Fricassee of Chicken Recipe from France | Ingredients & Steps

Region / culture: France | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Fricassee of Chicken is a classic French dish that features tender pieces of chicken cooked in a flavorful sauce. This dish is perfect for a cozy dinner at home or for entertaining guests.

History

The origins of Fricassee of Chicken can be traced back to medieval France, where it was a popular dish among the nobility. The dish was traditionally made with pieces of chicken that were braised in a rich sauce made with wine, stock, and herbs. Over the years, the recipe has evolved to include a variety of ingredients and cooking techniques.

Ingredients

1 lb (454 g) boneless, skinless chicken breasts, cut into 1-inch pieces
3 plum tomatoes, peeled and chopped
2 cloves garlic, thinly sliced
0.25 cup minced leeks
2 tbsp chicken stock
3 bay leaves
1 tsp olive oil
2 tbsp minced fresh basil
1 tbsp light cream or milk

How to prepare

Place the chicken in a 9-inch glass pie dish and cover with vented plastic wrap.
Microwave on high until the chicken is cooked through, about 4.5 to 5 minutes, stopping to stir midway.
Remove the chicken with a slotted spoon and drain off any liquid.
Combine the tomatoes, garlic, leeks, stock, bay leaves, and oil in the same dish.
Cover with vented plastic wrap and microwave on high for 2 to 2.5 minutes, stirring once midway.
Immediately stir in the basil and cream or milk and let stand for about 4 minutes.
Remove the bay leaves and serve hot in shallow bowls.
Note: at this time the sauce (everything but the chicken and bay leaves) can be blended for a few seconds in a blender before being poured over the chicken. This isn't necessary, but it does make a more attractive, blended sauce.

Variations

Add mushrooms, peas, or carrots to the dish for extra flavor and texture.
Use different herbs and spices to customize the sauce to your liking.
Substitute chicken thighs or drumsticks for the chicken breasts for a different taste.

Cooking Tips & Tricks

Be sure to cut the chicken into uniform pieces to ensure even cooking.

- Use fresh herbs and spices for the best flavor.

- Don't overcook the chicken, as it can become tough and dry.

- Feel free to customize the recipe with your favorite vegetables or herbs.

Serving Suggestions

Serve Fricassee of Chicken over rice or with crusty bread to soak up the delicious sauce. Pair it with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

This recipe uses the microwave for quick and easy cooking. However, you can also make Fricassee of Chicken on the stovetop or in the oven for a more traditional preparation.

Ingredient Substitutions

You can use chicken broth instead of chicken stock.

- Substitute dried herbs for fresh herbs if needed.

- Use coconut milk or almond milk as a dairy-free alternative.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until ready to use. Cook the chicken just before serving for the best results.

Presentation Ideas

Garnish the dish with fresh herbs or a sprinkle of Parmesan cheese for a beautiful presentation. - Serve the Fricassee of Chicken in individual ramekins for a more elegant presentation.

Pairing Recommendations

Pair this dish with a crisp white wine like Chardonnay or Sauvignon Blanc.

- Serve with a side of roasted potatoes or a green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

5g per serving

Fats

6g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals like iron and potassium.

Alergens

This recipe contains dairy (milk) and may contain gluten (depending on the chicken stock used).

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories.

Summary

Fricassee of Chicken is a delicious and comforting dish that is perfect for any occasion. With tender chicken and a flavorful sauce, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Fricassee of Chicken. It was a warm summer day, and my dear Aunt Margaret had invited me over for lunch. As soon as I walked into her cozy kitchen, I was hit with the most mouth-watering aroma of simmering chicken and herbs.

Aunt Margaret was a master in the kitchen, and she wasted no time in showing me how to make her famous Fricassee of Chicken. She explained that the key to this dish was in the slow cooking process, allowing the flavors to meld together perfectly.

As she guided me through each step, I watched in awe as she effortlessly diced onions, minced garlic, and browned the chicken pieces to perfection. Her hands moved with such grace and precision, it was as if she was performing a culinary ballet.

I asked her where she had learned to make such a delicious dish, and she chuckled, saying she had picked up the recipe from her mother, who had learned it from her own mother before her. It was a family heirloom of sorts, passed down through the generations.

As we sat down to enjoy the fruits of our labor, I couldn't help but marvel at the rich flavors and tender chicken that melted in my mouth. Aunt Margaret smiled at me and said, "Now you know the secret to a perfect Fricassee of Chicken. Remember, good food is meant to be shared with loved ones."

From that day on, I was determined to master the art of making Fricassee of Chicken myself. I spent hours in the kitchen, practicing the techniques Aunt Margaret had taught me. I experimented with different herbs and spices, adjusting the seasonings until I found the perfect balance of flavors.

Over the years, I continued to refine my recipe, adding my own personal touch to make it truly my own. I shared it with friends and family, who all raved about how delicious it was. It became a staple at family gatherings and dinner parties, earning me the reputation as the best cook in town.

As I look back on that fateful day in Aunt Margaret's kitchen, I am filled with gratitude for the gift she gave me. Not just the recipe for Fricassee of Chicken, but the passion and love for cooking that has enriched my life in so many ways.

And so, whenever I make this dish, I can't help but smile and think of Aunt Margaret, the woman who sparked my love for the culinary arts. I know that wherever she is now, she is looking down on me with pride, knowing that her legacy lives on in every delicious bite of Fricassee of Chicken that I serve.