Chicken Fricassée A French Chicken Stew | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic options retain flavor without alcohol

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lighter and can be made at home

Start by sautéing onions in regular butter until they caramelize, aiming for a light brown color.

Use chicken thighs and legs, skin removed, and sauté them in the same butter until they are nicely caramelized.

Season the chicken with salt and pepper while cooking.

Check the onions to ensure they are golden brown, adjusting heat as necessary for proper caramelization.

Add halved baby carrots to the pot with the onions and chicken.

Quarter the button mushrooms and add them to the pot, seasoning with onion salt to help draw out moisture.

Add whole garlic cloves to the pot for flavor, allowing them to steam in the liquid.

Pour in chicken stock and add fresh thyme and sage for seasoning.

Simmer the mixture until the chicken is tender and the meat falls off the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens