Chicken Fricassee (Fricassée De Poulet)
photo by I'mPat
- Ready In:
- 1hr 4mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 1⁄2 lbs skinless chicken breasts, cubed in bite sized pieces
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 1⁄2 tablespoons flour
- 1 1⁄2 cups water
- 3⁄4 cup white wine
- 1⁄2 lb mushroom, cleaned and sliced 1/4 inch
- 3 medium carrots, scraped and julienned in 1/4 inch wide strips
- 2 tablespoons fresh tarragon, chopped
- 1⁄2 cup creme fraiche or 1/2 cup whipping cream
directions
- Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat.
- Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally.
- Add the chicken and brown on all sides - about ten minutes.
- Stir in salt and pepper.
- Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
- Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon.
- Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
- Taste and adjust seasonings, if you wish.
- Turn off the heat and stir in the crème fraîche.
- Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I scaled this back to 3 serves and we had with rice. The only problem I had was I had to add another cup of liquid (water) but next time I will 3/4 cup of water and 1/4 cup of wine as the extra otherwise all I had was a thick emulsion but once the extra liquid was added the sauce was fantastic. I used dried tarragon 1/3 teaspoon which just gave it enough of a taste without being overpowering and added some broccoli flowerets. Will be trying this again but maybe serve it in vol-e-vents. Thank you WiGal, made for New Kid on The Block.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin