On a quest to find something French but maybe a bit less formal? Let’s try this Chicken Fricassee recipe without any road sign!

Chicken Fricassee boasts a rich history, traveling across continents and evolving with culinary trends. Its roots trace back to medieval France, with the earliest mentions appearing in the 14th-century cookbook “Le Viandier.” Back then, it likely referred to a general technique of frying and then braising meat in liquid.

The term “friquassée” first appeared in print in 1490, marking the dish’s official christening. This early fricassee was likely a versatile dish, using various meats beyond chicken.

Fast forward to the 18th century, and fricassee finds itself on the table of French nobility. Francois Massialot, a renowned chef, included a recipe for “Poulets en Fricassee au Vin de Champagne” in his cookbook. Here, the dish takes on a more refined character, featuring chicken braised in white wine and a luxurious sauce.

Meanwhile, across the Atlantic, fricassee was making its way to America. A 1734 recipe by Mrs. John Burroughs showcases an American take on the dish. Here, chicken is seasoned with nutmeg, parsley, and onion, dredged in flour, and simmered with egg yolks and wine for a creamy sauce. This version reflects the influence of available ingredients and cooking styles in early America.

Interestingly, fricassee transcended social barriers. Abraham Lincoln, the 16th president, reportedly loved chicken fricassee. His version likely differed from the French preparations, leaning more towards a comforting stew with dumplings – a testament to fricassee’s adaptability.

The 19th century saw fricassee continuing its global journey. Spanish settlers brought the dish to the Caribbean, influencing a version called “fricasé de pollo.” This variation uses a tomato-based sauce, often with red wine, reflecting the culinary traditions of Spain and the Caribbean.

The 20th century brought about a shift in fricassee’s popularity. Julia Child, the iconic chef, reintroduced the dish to American audiences through her book “Mastering the Art of French Cooking.” Her recipe offered a more classic French approach, featuring a creamy white wine sauce and a focus on technique.

However, the rise of convenience foods also impacted fricassee. Canned versions became readily available, catering to busy lifestyles but sacrificing some of the dish’s depth and nuance.

Today, chicken fricassee remains a delightful comfort food. Whether enjoyed in its classic French style, with a creamy white wine sauce, or in its American iterations, with dumplings or a tomato twist, fricassee continues to be a testament to culinary ingenuity and adaptation. It’s a dish that has traveled the world, absorbing influences and evolving with time, while retaining its core essence – a simple yet flavorful stew that warms the body and soul.

Ingredients

2 tablespoons / 30g Butter
4lb / 2kg Chicken pieces
3 teaspoons / 15g Salt
1 teaspoon / Black pepper
2 pieces / 250g Onion (diced)
1 piece / 125g Carrot (diced)
1 stalk / 125g Celery (diced)
7 oz / 200g Mushroom (quartered)
⅔ cup / 150ml Dry white wine
2⅔ cups / 400ml Water
2 sprigs / 5g Parsley
2 sprigs / 0.5g Thyme
1 piece / 0.5 Bay leaf
2 pieces / 50g Egg yolk
¼ cup / 60ml Heavy cream
1 teaspoon / 0.5 Tarragon (finely cut)
2 tablespoons / 30ml Lemon juice

How to make Chicken fricassee

Melt butter to medium-high heat. Sear the chicken pieces on both sides in batches. Sprinkle two third of the salt and all of the pepper onto the meat while frying. To get a nice golden brown color on both sides should take about 10 minutes. Don’t over pack the pot.
Remove the chicken and set it aside. Add the diced onion, carrot, celery and the remaining third of the salt. Fry until the onions get a glassy translucent look, about 3 -5 minutes.
Set the heat to medium-low then slowly caramelize the onions while stirring every now and again, for about 15 – 20 minutes.
Increase the heat then mix in the mushrooms. Fry until the mushrooms get browned a bit, for about 3 minutes.
Add dry white wine and water.
Put the pieces of chickens with the juice back, add the parsley, thyme and bay leaf. Add more water if the meat isn’t covered, at least ¾ by the liquid. Stick the herbs under the liquid too. Bring it to boil.
Lower heat to simmer, place the lid on and cook until the thickest part of the chicken reaches the internal temperature of 165°F / 74°C that should happen in about 25 – 30 minutes.
Remove pot from heat then remove chicken from the pot. Discard the herbs.
Whisk egg yolk and cream in a bowl. While whisking constantly, spoon in some hot sauce from the pot. The sauce will heat up the liaison that is our thickening agent.
Stir the warmed up eggs and cream mixture in.
Mix in tarragon, lemon juice then put back the chicken pieces and the juice.