Chicken Fricassee With Lemon Mustard Sauce

READY IN: 1hr 30mins
Recipe by MarraMamba

From Gourmet 2004, great flavors if you like both lemon and mustard!

Top Review by Gatorbek

This is a rich, hearty dish that smells heavenly while cooking! I used boneless, skinless breasts, but I followed the cooking times pretty much as directed. I was able to cook the entire meal in my dutch oven, so clean up was a breeze, too. The chicken turned out absolutely succulent and tender. I made the roux and the sauce as directed, but as the previous reviewer mentioned, I also served the chicken on a bed of the carrots and onions, then spooned the sauce over top. Divine! thanks for sharing!

Ingredients Nutrition


  1. Put oven rack in middle position and preheat oven to 500°F.
  2. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
  3. Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
  4. Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
  5. Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
  6. Serve chicken with sauce.

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