Chicken Fricassee - Fancy Name, Cozy Results
Recipe Information
Brazilian Fricassee
Cultural Context
Brazilian Fricassee, or Frango à Fricassé, has roots in Portuguese cuisine, where fricassee refers to a method of cooking meat in a sauce. This comforting dish showcases the Brazilian love for chicken and creamy sauces, often served with rice. It's a family favorite, especially during gatherings, and has evolved with regional variations, incorporating local vegetables and spices. Today, it's enjoyed across Brazil and beyond, celebrated for its rich flavors and heartwarming appeal.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
chicken
🥗Healthier: turkey
💰Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are more affordable than breasts.
grated cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast adds flavor without dairy.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is less expensive.
Turn on a large skillet over medium-high heat and melt 3 tablespoons of butter.
Season both sides of 6 skin-on bone-in chicken thighs with salt and black pepper.
Once the butter is melted and the pan is hot, place the chicken skin side down in the skillet and cook for 7 to 9 minutes until the skin is browned and crispy.
Flip the chicken and cook for another 3 to 4 minutes on the other side.
Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add 12 oz of quartered cremini mushrooms, season with salt and pepper, and cook for 5 to 8 minutes until browned and releasing liquid.
Add 2 sliced carrots, 1 sliced medium onion, 1 finely diced shallot, and 3 minced cloves of garlic to the skillet. Season with a little salt and pepper and cook for 5 to 6 minutes until softened and aromatic.
Sprinkle in 2 oz of all-purpose flour, stir to coat the vegetables, and cook for 1 to 2 minutes to remove the raw flour taste.
Pour in 12 oz of dry white wine, stir to scrape up any brown bits from the bottom of the pan, and let it cook for 3 to 5 minutes to reduce and cook off the alcohol.
Add 8 oz of chicken stock, 1 bay leaf, and about 4 sprigs of fresh thyme to the pan. Bring to a boil.
Return the chicken to the skillet, skin side up, along with any juices from the plate. Cover and reduce the heat to medium-low, simmering for 45 minutes, flipping the chicken halfway through.
After 45 minutes, check the chicken's temperature; it should be at least 180°F. Turn the chicken skin side up again.
Stir in 4 oz of heavy cream and squeeze the juice of 1 seedless lemon over the top.
Serve over mashed potatoes, rice, egg noodles, or with crusty bread.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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