Chicken Fricassee by Brian L.

3 11 2008

Chicken Fricassee is a classic French dish in which the chicken is cooked without producing color and is finished in a white sauce. It is prepared in the following method:


3lb chickens x2

Salt & Pepper

2 medium onions (chopped)

2 T flour

5c Hot, white Chicken stock

8oz Mushrooms

8oz Pearl Onions

¾ c Heavy Cream

4 egg yolks

1t. Lemon Juice (optional)

2oz Butter


  1. Season chicken, place skin down in a pan with 2oz butter on low heat. Cook approx 10 min, making sure the chicken and butter remain colorless.
  2. Turn Chicken over and cook an additional 10 min. Remove from heat and set aside.
  3. Sweat the chopped onions in the same pan as was used for the chicken, in the remaining butter. Once translucent, add the flour to make a roux.
  4. Cook roux for approx. 5 min, taking care not to brown.
  5. Add 1 qt. chicken stock to the roux, add the chicken back into the pan, cover and place in the oven at 350 degrees or place over low heat. Cook for 15-20 or until fully cooked. Remove from pan and allow to rest.
  6. Use the remaining stock to cook mushrooms and pearl onions. Place the mushrooms and onions with the chicken.


  1. Strain the broth from the pan used for the chicken. Discard the onions.
  2. In a sauce pan, reduce broth until approx 2c.remain.
  3. Wisk together cream and egg yolks in a bowl.
  4. Wisk ½ the reduced broth into the cream and egg mixture. Pour the mixture into the remaining broth and cook until simmer, stirring constantly.
  5. Season with lemon juice, salt and pepper to taste.

Modern interpretations: Some contemporary versions of this recipe include browning the chicken, using various cooking liquids and/or garnishes.

Thoughts: This dish is a very simplistic in preparation and flavor. The only difficulty in preparation is keeping the colorlessness of the ingredients while cooking through. The flavor of onions is very prominent in both the sauce and the meat. It would do well to be served with a more vibrant and flavorful side dishes.

Works Cited:  Sauces:  Classical and Contemporary Sauce Making by James Peterson




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