Easy French Chicken Stew — Chicken Fricassee

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

Brine chicken in 1 liter of water with 20 g of salt overnight.

Remove legs and thighs from the whole chickens, keeping the skin for flavor.

Use bones, wings, and skin to make broth.

Place broth ingredients in a large pot, cover with water, and bring to a boil.

Skim off the scum or discard the first boil and cover with fresh water.

Add chopped onions, crushed garlic, and thyme to the pot; simmer for 30 minutes.

Prepare leeks by washing thoroughly and cutting in half lengthwise.

Slice garlic cloves and set aside.

Slice button mushrooms into quarters.

Heat a pan with olive oil and fry chicken pieces until browned on all sides; remove and set aside.

Fry mushrooms in the same pan without salting them; set aside after browning.

Add butter to the pan, then add leeks and garlic; season with salt and pepper and cook until softened.

Add bay leaves and thyme; cook on low medium heat until softened.

Add mushrooms back into the pan, then sprinkle in flour and cook for a few seconds.

Pour in dry white wine and cook for 1-2 minutes.

Add chicken stock and return chicken to the pan; cover and simmer for 10 minutes, then remove lid and simmer for another 15 minutes.

Remove chicken pieces and add double cream to the sauce; mix well and simmer gently.

Season with black pepper and adjust salt if needed; add lemon zest and a squeeze of lemon before serving.

Chop parsley and add to the sauce before returning chicken to reheat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens