Chicken Fricassee
Chicken fricassee is a French classic that originated in France, with roots tracing back to medieval times and even appearing in the 14th-century cookbook Le Viandier. This elegant, comforting dish combines elements of stewing and frying: pieces of meat are gently browned in butter and then slowly braised in a silky white sauce. The name derives from the French verbs frire (to fry) and casser (to break), reflecting the method of cooking and the tender, broken-in texture of the meat.
I’ve interpreted this recipe to be a touch more health-conscious, instead of frying the meat I simmer the chicken gently in water until the meat is tender, then fold it into the béchamel sauce (a flour-and-butter roux enlivened with milk) along with sautéed mushrooms, diced carrots and peas. It is often served with rice or pasta for a comforting, complete meal. This scrumptious dish remains one of my favorite recipes for its creamy texture and homey flavors. As an added benefit, boiling the chicken yields a simple chicken broth—an extra bonus that can be used in the recipe or sipped on its own, and which many of us turn to as a restorative, nourishing remedy when we have a cold.
Chicken Fricassee Recipe
By Zosia Culinary Adventures | Date: January 04, 2026
Preparation Time : 30 minutes
Cook Time: 2 hours
Yield: 8 servings
Ingredients:
1 kg Yorkshire Valley Farms Chicken Thighs, fresh or frozen ( or chicken breast)
2 L filtered water
2 tablespoons sea salt plus extra to taste
1 large onion, unpeeled, cut up
1 large organic carrot from Pfennings farms , peeled (cut into 2 pieces)
1 cup celery roots or celery stalk, diced
2 parsley stems
10 white peppercorns
1 fresh or dry bay leaf
3 tablespoons butter
3 tablespoons flour
1 cup fresh or frozen peas
2 cups sliced brown button mushrooms
2 egg yolks, beaten
3 tablespoons 35% cream
1/4 cup lemon juice
pinch of nutmeg
freshly ground white pepper and sea salt to taste
fresh dill or parsley, chopped as a garnish
Instructions:
Rinse the chicken thoroughly and place it in a large soup stockpot, covering it completely with cold water. Season with salt, white pepper, and add a bay leaf, along with an unpeeled onion (this will gently color the broth), parsley stems, carrots, and diced celery root. Bring the pot to a boil over high heat, uncovered, and skim off any scum that rises to the surface.
Once the chicken has come to a boil, reduce the heat and cover the pot. Let it gently simmer for about 1½ hours. Halfway through the cooking time, lift out the carrots and set them aside for later use. When the meat is tender and fully cooked, take the pot off the heat. Carefully remove the chicken from the broth, then strain the liquid through a fine-mesh sieve. Measure out 500 ml of the strained broth for the chicken fricassée, and reserve the remaining broth for any future use you prefer.
When the chicken has cooled completely, gently peel the skin away and remove all the bones. Discard the bones and skin. Cut the chicken into bite-sized pieces; if you used chicken thighs, the pieces will likely already be small enough to use. Set chicken aside. Keep it warm in the covered pan.
In a large saucepan, gently melt the butter over medium heat. Sprinkle in the flour and whisk together until the mixture is nice and smooth. Cook for a few minutes, stirring occasionally. Once the roux begins to take on a pale golden hue, slowly whisk in 500 ml of broth. Continue whisking until no lumps remain. Simmer and cook for about 10 minutes, or until the sauce has thickened to your liking. Taste and adjust seasoning with a pinch of salt and a touch of white pepper if necessary.
Add peas and mushrooms to the sauce and stir well. Raise the heat a bit and cook for 5-10 minutes, until peas and mushrooms are tender. Make sure to stir occasionally. If the sauce becomes to thick add more chicken broth.
Combine the egg yolks with the 35% cream until smooth. Temper the mixture carefully with a little of the hot sauce, then gradually whisk this liaison into the prepared sauce. Keep the sauce at a low temperature and be careful not to let it come to a boil. Stir in the lemon juice, then fold in the reserved chicken pieces. Slice the carrots and fold them gently into the chicken fricassee to finish. Taste it, add more salt and white pepper as desired.
Sprinkle with chopped parsley or fresh dill and serve the chicken fricassée over buttered egg noodles or steamed rice.
Enjoy it!
