One Pan Chicken Fricassée a French Chicken Stew

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

Break down chicken into eight pieces. Season the chicken pieces with salt and pepper. Chop and keep carcass for chicken stock.

For the chicken stock (if making your own), in a large saucepan on high heat, add 2 tbsp olive oil. Once hot, add the chopped chicken carcass and cook until nice and brown. Add the roughly diced brown onion with skin on and cook until a little caramelised. Add one chopped carrot and celery stalk. Cover with 6 cups water. Simmer gently for 45 minutes on low heat. Strain and set aside. You should have close to 3 cups.

If using a whole chicken, break it down into 10 pieces, season with salt and pepper on each side then generously coat in all-purpose plain flour.

In a large heavy-bottomed pan or Dutch oven over medium-high heat, melt the butter and fry the chicken pieces until nice and brown on each side. Remove and set aside.

Add the diced mushrooms into the remaining oils (if evaporated, add more butter) and cook until slightly brown. Add the peeled halved shallots, minced garlic, and thyme. Sweat ingredients on medium-low heat, sprinkle the 3 tbsp of flour and cook, stirring frequently, for about 5 minutes.

Deglaze pan with the wine, stirring to release any fond from the bottom. Add the chicken stock, bay leaf, and bring to a simmer. Return the chicken pieces skin side up to the pot.

Cover the pot with a lid and cook the chicken over medium-low heat, until cooked through, approx. 25 to 30 minutes. Then remove lid and cook a further 20 minutes.

Meanwhile, chop the parsley and set aside.

Transfer the chicken to a hot serving plate or platter and keep in a warm spot.

Add the cream to the remaining cooking liquid and simmer until the sauce has slightly thickened, approx. 5 minutes. Taste for seasoning, adjust with salt and pepper and return the chicken pieces to the sauce, reheating them for 1 or 2 minutes.

Sprinkle with chopped parsley and serve. Great served with plain rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens