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Chicken Fricassee (Fricassee de Poulet a L'Ancienne)

Recipe photo courtesy of Tara Donne

Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.

Source: Martha Stewart Living, October 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Have your butcher cut the breast in half, keeping the wings attached but removing the wing tips.

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  • MS11794258
    5 NOV, 2017
    So tasty and different from other Chicken dishes we have made.
    Reply
  • MS11090548
    12 OCT, 2017
    This was delicious. The lemon and tarragon at the end added bright, fresh flavor to the sauce, which was already very tasty and hearty without it. My only deviation from this recipe was that out of habit I marinated my chicken in salted buttermilk, but considering that you simmer this on a milder heat for such a long time, I don't think I needed to. The chicken came out very tender with this cooking method and I'm definitely interested in making this recipe again. Like others have said, it might not be necessary to use this much liquid -- I ended up with a heavy amount of sauce that I would have wanted to reduce more if I weren't so hungry and it weren't so late when I finished.
    Reply
  • MS11976585
    25 SEP, 2016
    I made this recipe with chicken thighs and drumsticks and it was out of this world delicious! The perfect way to kick off fall. I used (and drank) Newton Unfiltered Chardonnay with this and it made all the difference (use a good white wine). I ladled it over a bowl of jasmine rice made with chicken broth and I had to have seconds. Definitely will make this again :).
    Reply
  • Natalie Meyer
    18 JAN, 2015
    Made this recipe with 5 boneless, skinless chicken breasts. It turned out wonderfully but I did reduce the amount of broth that I used--from 4 cups to about 2 cups. I could've likely just used one cup--at the end I still had ample sauce. I also used dried tarragon instead of fresh. Overall it turned out beautifully, however, I'm not sure if I'll be making it again (just due to personal preferences). Perfect dutch oven recipe though! Easy to follow and great results.
    Reply
  • MS12308588
    26 AUG, 2014
    I used dark meat only. The sauce was too runny for our liking but I took out the chicken and reduced the sauce. A few more tweeks and it was delicious. I am so glad I found this recipe. I rarely eat French food anymore. When I lived in Australia French food at that time was the trend and I remember eating at a wonderful French restaurant. My friend was far more adventurous than I was and ate escargot. My family now want to try more French food.
    Reply
    • 4grandchildren
      15 DEC, 2014
      Can this recipe be frozen?
  • Terri Hernandez-Armstrong
    24 FEB, 2014
    Made exactly as stated except for I used chicken breasts. Turned out delicious. Will make again and again and again...
    Reply
  • MS10210404
    18 JAN, 2014
    Yuuuuuuuuuuuuuuuuum! So good. Follow the recipe as is. We served with egg noodles and it was a perfect comfort food.
    Reply
  • Carolyn McDonald80
    23 NOV, 2013
    So good! BUT....be sure to use heavy cream! A light cream may curdle! It's still tasty, but not very smooth!
    Reply
  • hungrygal89
    3 APR, 2013
    Hands down delicious!!! I followed this recipe to a t with the exception of leaving out the wine. The chicken was so tender, that when poked with a fork it fell off the bone. The sauce was creamy and flavorful. Came out exactly like how it looks in the picture. Served with chibatta bread, perfect sponge to soak up all the juices.....2 words JUST YUM!
    Reply
  • PROART
    6 NOV, 2012
    Fabulous. The fresh tarragon finish was marvelous. I served the chicken on a bed of freshly riced yukon gold potatoes in a pasta dish, since the sauce was a bit runny and wouldn't reduce. I made two batches a day ahead, but them in a lasagna pan, and reheated gently. I sauteed the chicken very lightly as described in Julia Child's recipe, which keeps the chicken from drying out. I also used only breasts and thighs. Went well with a French light red Bordeaux.
    Reply

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