📝 About This Recipe
A timeless masterpiece of French country cooking, this Fricassee of Chicken sits elegantly between a sauté and a stew, offering a soul-warming richness that defines classic comfort. By gently braising the poultry in a 'blonde' sauce of white wine, aromatic stock, and finished with a luxurious liaison of heavy cream and egg yolks, the meat remains incredibly succulent while the sauce develops a silk-like texture. This dish is a celebration of delicate flavors, where the brightness of lemon and the earthiness of thyme harmonize into a truly sophisticated meal.
🥗 Ingredients
The Poultry & Aromatics
- 3.5-4 lbs Chicken (whole chicken cut into 8 pieces, skin on and bone-in)
- 4 tablespoons Unsalted Butter (divided)
- 1 Yellow Onion (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (minced)
The Braise & Vegetables
- 3 tablespoons All-purpose Flour (for the blonde roux)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 3 cups Chicken Stock (high-quality or homemade preferred)
- 8 oz Cremini Mushrooms (cleaned and quartered)
- 1 cup Frozen Pearl Onions (thawed and patted dry)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 1 Bay Leaf (dried)
The Liaison & Finishing
- 1/2 cup Heavy Cream (at room temperature)
- 2 large Egg Yolks (beaten)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- to taste Salt and White Pepper (white pepper preserves the ivory color of the sauce)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels and season generously with salt and white pepper on all sides.
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2
In a large, heavy-bottomed Dutch oven or deep skillet, melt 2 tablespoons of butter over medium heat. Do not let the butter brown.
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3
Add the chicken pieces to the pan, skin-side down. Sauté for 5-7 minutes, turning occasionally. The goal is to stiffen the flesh and render some fat without browning or coloring the skin; the chicken should remain pale.
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4
Remove the chicken to a plate and set aside. In the same pot, add the remaining 2 tablespoons of butter along with the diced onion, sliced leek, and a pinch of salt.
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5
Cook the aromatics over medium-low heat for about 5 minutes until soft and translucent, ensuring they do not take on any color.
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6
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a pale roux.
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7
Slowly pour in the white wine while whisking or stirring constantly to prevent lumps. Allow it to simmer for 2 minutes to reduce slightly.
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8
Gradually add the chicken stock, stirring until the sauce is smooth. Bring to a gentle simmer.
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9
Return the chicken pieces (and any accumulated juices) to the pot. Add the mushrooms, pearl onions, thyme sprigs, and bay leaf. The liquid should roughly 3/4 cover the chicken.
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10
Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer gently for 30-35 minutes, or until the chicken is tender and cooked through (165°F internal temperature).
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11
Once cooked, remove the chicken and vegetables to a warm serving platter using a slotted spoon. Discard the thyme sprigs and bay leaf.
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12
In a small bowl, whisk together the heavy cream and egg yolks to create the liaison. This is the secret to the dish's silky texture.
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13
Temper the liaison by slowly whisking in one ladle of the hot cooking liquid, then gradually pour the tempered mixture back into the pot with the remaining sauce.
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14
Cook the sauce over low heat for 2-3 minutes, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil, or the eggs will curdle.
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15
Stir in the lemon juice, adjust seasoning with salt and white pepper, and pour the velvety sauce over the chicken. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
The most important rule of a Fricassee is 'no browning'—keep the heat moderate to ensure the chicken and aromatics remain ivory-colored. Use white pepper instead of black pepper to maintain the pristine, creamy aesthetic of the sauce. If the sauce feels too thin before adding the liaison, simmer it uncovered for 5 minutes to reduce it slightly. Always temper your egg yolks with hot liquid before adding them to the pot to prevent them from scrambling. You can substitute the mushrooms with steamed asparagus tips or peas for a brighter, spring-style variation.
🍽️ Serving Suggestions
Serve over buttery wide egg noodles to soak up every drop of the decadent sauce. Pair with a crisp, chilled glass of Chablis or a dry Chenin Blanc to cut through the richness. Accompany with a side of steamed haricots verts (French green beans) tossed in lemon zest. A crusty baguette is essential for cleaning the plate of the remaining velvety sauce. For a traditional touch, serve alongside a simple pilaf of basmati rice cooked in chicken stock.