Chicken Fricassee
A classic French braised chicken dish with a rich, velvety cream and egg yolk sauce, mushrooms, and white wine. Bone-in chicken pieces are gently cooked until tender and finished with a tempered liaison for a silky result.
TOTAL TIME
1 hr 25 min
ACTIVE TIME
42 min
QUANTITY
~2.75 kg
DIFFICULTY
Easy
CUISINE
French
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/16
Tools0/18
Ingredients0/16 gathered · 4 servings
1piece
2clove
200g
30g
1.5tsp
0.5tsp
1,500g
30g
2tbsp
150ml
400ml
1piece
3piece
150ml
1tbsp
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 2clove | — | — | |
| 3 | | 200g | — | — | |
| 4 | | 30g | — | — | |
| 5 | | 1.5tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 1,500g | — | — | |
| 8 | | 30g | — | — | |
| 9 | | 2tbsp | — | — | |
| 10 | | 150ml | — | — | |
| 11 | | 400ml | — | — | |
| 12 | | 1piece | — | — | |
| 13 | | 3piece | — | — | |
| 14 | | 150ml | — | — | |
| 15 | | 1tbsp | — | — | |
| 16 | | 10g | — | — |
Tools23 items
Serveware1 item
Procedure56 steps
1 of 56
Lay the onion on the chopping board.
Yellow onion · 1 piece
⏱ 5s
ResultYellow onion2 of 56
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves5 of 56
Lay the garlic cloves on the chopping board.
Garlic clove · 2 clove⏱ 5s
ResultGarlic clove6 of 56
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves9 of 56
Lay the mushrooms on the board.
Chestnut mushrooms · 200 g⏱ 5s
ResultChestnut mushrooms10 of 56
Wipe off any soil with kitchen paper.
⏱ 1 min
ResultCleaned mushrooms13 of 56
Spread the flour on the plate.
Plain flour · 30 g
⏱ 5s
ResultPlain flour14 of 56
Add 1 teaspoon of the salt.
Fine sea salt · 1 tsp⏱ 5s
ResultSalted flour15 of 56
Add the white pepper and mix it through with the fork.
Ground white pepper · 0.5 tsp
⏱ 15s
ResultSeasoned flour16 of 56
Lay the bone-in chicken pieces on the tray.
Bone-in chicken pieces · 1,500 g⏱ 15s
ResultBone-in chicken pieces17 of 56
Pat them dry with kitchen paper.
⏱ 1 min
ResultDried chicken pieces19 of 56
Turn them with the tongs until lightly coated, shaking off the excess.
⏱ 1 min
ResultFloured chickenused in step 2320 of 56
Put the butter in the large flameproof casserole.
Unsalted butter · 30 g
⏱ 5s
ResultUnsalted butter21 of 56
Add the oil.
Vegetable oil · 2 tbsp⏱ 5s
ResultButter and oil22 of 56
Heat over a medium heat until the butter foams.
⏱ 1 min 30s
ResultFoaming butter24 of 56
Cook for about 4 minutes on each side, until the skin is pale gold; it should not brown deeply.
⏱ 8 min
ResultSealed chicken27 of 56
Cook for about 5 minutes, stirring, until soft but not coloured.
⏱ 5 min
ResultSoft onion29 of 56
Stir for a minute, until fragrant.
⏱ 1 min
ResultFragrant onion31 of 56
Cook for about 4 minutes, until they soften.
⏱ 4 min
ResultSoftened mushrooms32 of 56
Scatter over the flour left on the plate.
⏱ 10s
ResultVegetables and flour33 of 56
Stir for a minute to cook the flour.
⏱ 1 min
ResultVegetable roux34 of 56
Pour in the wine, stirring.
Dry white wine · 150 ml⏱ 20s
ResultRoux and wine35 of 56
Let it bubble for 2 minutes.
⏱ 2 min
ResultReduced wine base36 of 56
Pour in the stock, stirring until smooth.
Chicken stock · 400 ml⏱ 20s
ResultFricassee liquor37 of 56
Add the remaining salt.
Fine sea salt · 0.5 tsp⏱ 5s
ResultSeasoned liquor38 of 56
Drop in the bouquet garni.
Bouquet garni · 1 piece⏱ 5s
ResultLiquor with bouquet garni39 of 56
Return the chicken and its juices to the casserole.
⏱ 20s
ResultChicken in liquor40 of 56
Bring to a simmer.
⏱ 4 min
ResultSimmering fricassee41 of 56
Turn the heat to low and cover with the lid.
⏱ 5s
42 of 56
Simmer gently for about 35 minutes, until the thickest piece reads 74 °C on a thermometer.
⏱ 35 min
ResultBraised chicken43 of 56
Lift off the lid. Using the tongs, put the chicken in the warm serving bowl and keep it warm.
⏱ 30s
ResultBraised chicken45 of 56
Throw it away.
⏱ 5s
46 of 56
Boil the sauce for about 5 minutes, until slightly thickened, then turn the heat to low.
⏱ 5 min
ResultReduced sauceused in step 5047 of 56
Put the egg yolks in a second medium bowl.
Egg yolks · 3 piece
⏱ 10s
ResultEgg yolks48 of 56
Add the cream.
Double cream · 150 ml⏱ 10s
ResultYolks and cream49 of 56
Whisk until smooth.
⏱ 30s
ResultLiaison50 of 56
Pour about 150 ml of the hot sauce into the cream and yolks, whisking all the time.
⏱ 30s
ResultRest of the sauce51 of 56
Pour it all back into the casserole, whisking.
⏱ 20s
ResultSauce with liaison52 of 56
Stir over a low heat for about 2 minutes, until it thickens enough to coat the spoon; do not let it boil or the yolks will scramble.
⏱ 2 min
ResultVelvety sauce53 of 56
Stir in the lemon juice.
Lemon juice · 1 tbsp⏱ 10s
ResultFinished fricassee sauce54 of 56
Pour the sauce over the chicken.
⏱ 20s
ResultChicken in sauce55 of 56
Lay the parsley on the board.
Flat-leaf parsley · 10 g⏱ 5s
ResultParsley sprigsTotal Time1 hr 25 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 2 | Yellow onionstep 1 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 3 | Peeled onion halvesstep 2 | | Dice it finely.⏱ 1 min 30sResultDiced onion |
| 4 | Diced onionstep 3 |  | Put the onion in the small bowl.⏱ 5sResultDiced onionused in step 26 |
| 5 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 6 | Garlic clovestep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Slice the garlic thinly.⏱ 45sResultSliced garlic |
| 8 | Sliced garlicstep 7 | | Put the garlic in the small bowl.⏱ 5sResultSliced garlicused in step 28 |
| 9 | 200 g | | Lay the mushrooms on the board.⏱ 5sResultChestnut mushrooms |
| 10 | Chestnut mushroomsstep 9 | | Wipe off any soil with kitchen paper.⏱ 1 minResultCleaned mushrooms |
| 11 | Cleaned mushroomsstep 10 | | Slice them thickly.⏱ 1 min 30sResultSliced mushrooms |
| 12 | Sliced mushroomsstep 11 | | Put them in the medium bowl.⏱ 10sResultSliced mushroomsused in step 30 |
| 13 | 30 g | | Spread the flour on the plate.⏱ 5sResultPlain flour |
| 14 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultSalted flour |
| 15 | 0.5 tsp | | Add the white pepper and mix it through with the fork.⏱ 15sResultSeasoned flour |
| 16 | 1,500 g | Lay the bone-in chicken pieces on the tray.⏱ 15sResultBone-in chicken pieces | |
| 17 | — | | Pat them dry with kitchen paper.⏱ 1 minResultDried chicken pieces |
| 18 | Dried chicken piecesstep 17 | | Lay them in the seasoned flour.⏱ 30sResultChicken in flour |
| 19 | — | | Turn them with the tongs until lightly coated, shaking off the excess.⏱ 1 minResultFloured chickenused in step 23 |
| 20 | 30 g | | Put the butter in the large flameproof casserole.⏱ 5sResultUnsalted butter |
| 21 | 2 tbsp | | Add the oil.⏱ 5sResultButter and oil |
| 22 | — | | Heat over a medium heat until the butter foams.⏱ 1 min 30sResultFoaming butter |
| 23 | Floured chickenstep 19 | | Lay in the chicken, skin side down.⏱ 30sResultLeftover seasoned flourused in step 32 |
| 24 | — | | Cook for about 4 minutes on each side, until the skin is pale gold; it should not brown deeply.⏱ 8 minResultSealed chicken |
| 25 | Sealed chickenstep 24 | | Lift onto a second plate.⏱ 20sResultSealed chickenused in step 39 |
| 26 | Diced onionstep 4 | | Add the onion.⏱ 5sResultOnion in fat |
| Sealed chickenstep 25 | |||
| 27 | — | | Cook for about 5 minutes, stirring, until soft but not coloured.⏱ 5 minResultSoft onion |
| 28 | Sliced garlicstep 8 | | Add the garlic.⏱ 5sResultOnion and garlic |
| 29 | — | | Stir for a minute, until fragrant.⏱ 1 minResultFragrant onion |
| 30 | Sliced mushroomsstep 12 | | Add the mushrooms.⏱ 10sResultOnion and mushrooms |
| 31 | — | | Cook for about 4 minutes, until they soften.⏱ 4 minResultSoftened mushrooms |
| 32 | Leftover seasoned flourstep 23 | | Scatter over the flour left on the plate.⏱ 10sResultVegetables and flour |
| Softened mushroomsstep 31 | |||
| 33 | — | | Stir for a minute to cook the flour.⏱ 1 minResultVegetable roux |
| 34 | 150 ml | | Pour in the wine, stirring.⏱ 20sResultRoux and wine |
| 35 | — | | Let it bubble for 2 minutes.⏱ 2 minResultReduced wine base |
| 36 | 400 ml | | Pour in the stock, stirring until smooth.⏱ 20sResultFricassee liquor |
| 37 | 0.5 tsp | | Add the remaining salt.⏱ 5sResultSeasoned liquor |
| 38 | 1 piece | | Drop in the bouquet garni.⏱ 5sResultLiquor with bouquet garni |
| 39 | Sealed chickenstep 25 | | Return the chicken and its juices to the casserole.⏱ 20sResultChicken in liquor |
| 40 | — | | Bring to a simmer.⏱ 4 minResultSimmering fricassee |
| 41 | — | | Turn the heat to low and cover with the lid.⏱ 5s |
| 42 | — | | Simmer gently for about 35 minutes, until the thickest piece reads 74 °C on a thermometer.⏱ 35 minResultBraised chicken |
| 43 | Braised chickenstep 42 | | Lift off the lid. Using the tongs, put the chicken in the warm serving bowl and keep it warm.⏱ 30sResultBraised chicken |
| 44 | Braised chickenstep 43 |  | Fish out the bouquet garni onto a small plate.⏱ 15sResultBraised chickenused in step 46 |
| 45 | — | | Throw it away.⏱ 5s |
| 46 | Braised chickenstep 44 | | Boil the sauce for about 5 minutes, until slightly thickened, then turn the heat to low.⏱ 5 minResultReduced sauceused in step 50 |
| 47 | 3 piece | | Put the egg yolks in a second medium bowl.⏱ 10sResultEgg yolks |
| 48 | 150 ml | | Add the cream.⏱ 10sResultYolks and cream |
| 49 | — | | Whisk until smooth.⏱ 30sResultLiaison |
| 50 | Reduced saucestep 46 | | Pour about 150 ml of the hot sauce into the cream and yolks, whisking all the time.⏱ 30sResultRest of the sauce |
| 51 | Rest of the saucestep 50 | | Pour it all back into the casserole, whisking.⏱ 20sResultSauce with liaison |
| 52 | — | | Stir over a low heat for about 2 minutes, until it thickens enough to coat the spoon; do not let it boil or the yolks will scramble.⏱ 2 minResultVelvety sauce |
| 53 | 1 tbsp | | Stir in the lemon juice.⏱ 10sResultFinished fricassee sauce |
| 54 | Finished fricassee saucestep 53 | Pour the sauce over the chicken.⏱ 20sResultChicken in sauce | |
| 55 | 10 g | | Lay the parsley on the board.⏱ 5sResultParsley sprigs |
| 56 | Parsley sprigsstep 55 | | Chop the leaves finely.⏱ 40sResultChopped parsley |
| Total Time | 1 hr 25 min | ||
Serving
- Put them in the small bowl.
- Scatter the parsley over and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 943kcal | |
| 80g | |
| 53g | |
| 20g | |
| 19g | |
| 5g | |
| 2g | |
| 1,321mg |
Ingredients0/16
Tools0/18
French · Recipe
Chicken Fricassee
A classic French braised chicken dish with a rich, velvety cream and egg yolk sauce, mushrooms, and white wine. Bone-in chicken pieces are gently cooked until tender and finished with a tempered liaison for a silky result.
What you’ll doYou will coat bone-in chicken in seasoned flour and seal it gently in butter until pale gold, with little colour, then soften onion, garlic and mushrooms in the same casserole. Stir in the leftover flour, add wine, stock and a bouquet garni, return the chicken and simmer it covered for about 35 minutes until the thickest piece reaches 74 °C. Lift out the chicken and herbs, reduce the sauce, thicken it off the boil with egg yolks and cream, add lemon juice and pour it over the chicken with parsley.
Serves4
Total1 hr 25 min
LevelMedium
Ingredients
- Yellow onion1 piece
- Garlic clove2 clove
- Chestnut mushrooms200 g
- Plain flour30 g
- Fine sea salt1.5 tsp
- Ground white pepper0.5 tsp
- Bone-in chicken pieces1,500 g
- Unsalted butter30 g
- Vegetable oil2 tbsp
- Dry white wine150 ml
- Chicken stock400 ml
- Bouquet garni1 piece
- Egg yolks3 piece
- Double cream150 ml
- Lemon juice1 tbsp
- Flat-leaf parsley10 g
Tools
Pot lidTongsOnion bowl (small bowl)Garlic bowl (small bowl)Parsley bowl (small bowl)Small plateChef's knifeMushrooms bowl (medium bowl)Rest sauce bowl (medium bowl)Slotted spoonCasseroleWhiskWooden spoonCooking thermometerTrayDeep serving bowlLadleFloured chicken plate (plate)Sealed chicken plate (plate)ForkKitchen paperChopping boardThermometer
Method
1
Lay the onion on the chopping board.
5sChopping boardYellow onion · 1 piece
2
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeYellow onion · step 1
3
Dice it finely.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 2
4
Put the onion in the small bowl.
Result · Diced onion · used in step 26
5sOnion bowl (small bowl)Diced onion · step 3
5
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 2 clove
6
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 5
7
Slice the garlic thinly.
45sChopping board, Chefs knifePeeled garlic cloves · step 6
8
Put the garlic in the small bowl.
Result · Sliced garlic · used in step 28
5sGarlic bowl (small bowl)Sliced garlic · step 7
9
Lay the mushrooms on the board.
5sChopping boardChestnut mushrooms · 200 g
10
Wipe off any soil with kitchen paper.
1 minChopping board, Kitchen paperChestnut mushrooms · step 9
11
Slice them thickly.
1 min 30sChopping board, Chefs knifeCleaned mushrooms · step 10
12
Put them in the medium bowl.
Result · Sliced mushrooms · used in step 30
10sMushrooms bowl (medium bowl)Sliced mushrooms · step 11
13
Spread the flour on the plate.
5sFloured chicken plate (plate)Plain flour · 30 g
14
Add 1 teaspoon of the salt.
5sFloured chicken plate (plate)Fine sea salt · 1 tsp
15
Add the white pepper and mix it through with the fork.
15sFloured chicken plate (plate), ForkGround white pepper · 0.5 tsp
16
Lay the bone-in chicken pieces on the tray.
15sTrayBone-in chicken pieces · 1,500 g
17
Pat them dry with kitchen paper.
1 minTray, Kitchen paper
18
Lay them in the seasoned flour.
30sFloured chicken plate (plate), TongsDried chicken pieces · step 17
19
Turn them with the tongs until lightly coated, shaking off the excess.
Result · Floured chicken · used in step 23
1 minFloured chicken plate (plate), Tongs
20
Put the butter in the large flameproof casserole.
5sCasseroleUnsalted butter · 30 g
21
Add the oil.
5sCasseroleVegetable oil · 2 tbsp
22
Heat over a medium heat until the butter foams.
1 min 30sCasserole
23
Lay in the chicken, skin side down.
Result · Leftover seasoned flour · used in step 32
30sCasserole, TongsFloured chicken · step 19
24
Cook for about 4 minutes on each side, until the skin is pale gold; it should not brown deeply.
8 minCasserole, Tongs
25
Lift onto a second plate.
Result · Sealed chicken · used in step 39
20sSealed chicken plate (plate), TongsSealed chicken · step 24
26
Add the onion.
5sCasseroleDiced onion · step 4Sealed chicken · step 25
27
Cook for about 5 minutes, stirring, until soft but not coloured.
5 minCasserole, Wooden spoon
28
Add the garlic.
5sCasseroleSliced garlic · step 8
29
Stir for a minute, until fragrant.
1 minCasserole, Wooden spoon
30
Add the mushrooms.
10sCasseroleSliced mushrooms · step 12
31
Cook for about 4 minutes, until they soften.
4 minCasserole, Wooden spoon
32
Scatter over the flour left on the plate.
10sCasseroleLeftover seasoned flour · step 23Softened mushrooms · step 31
33
Stir for a minute to cook the flour.
1 minCasserole, Wooden spoon
34
Pour in the wine, stirring.
20sCasserole, Wooden spoonDry white wine · 150 ml
35
Let it bubble for 2 minutes.
2 minCasserole
36
Pour in the stock, stirring until smooth.
20sCasserole, Wooden spoonChicken stock · 400 ml
37
Add the remaining salt.
5sCasseroleFine sea salt · 0.5 tsp
38
Drop in the bouquet garni.
5sCasseroleBouquet garni · 1 piece
39
Return the chicken and its juices to the casserole.
20sCasserole, TongsSealed chicken · step 25
40
Bring to a simmer.
4 minCasserole
41
Turn the heat to low and cover with the lid.
5sCasserole, Pot lid
42
Simmer gently for about 35 minutes, until the thickest piece reads 74 °C on a thermometer.
35 minCasserole, Thermometer
43
Lift off the lid. Using the tongs, put the chicken in the warm serving bowl and keep it warm.
30sDeep serving bowl, Pot lid, TongsBraised chicken · step 42
44
Fish out the bouquet garni onto a small plate.
Result · Braised chicken · used in step 46
15sSmall plate, Slotted spoonBraised chicken · step 43
45
Throw it away.
5sSmall plate
46
Boil the sauce for about 5 minutes, until slightly thickened, then turn the heat to low.
Result · Reduced sauce · used in step 50
5 minCasseroleBraised chicken · step 44
47
Put the egg yolks in a second medium bowl.
10sRest sauce bowl (medium bowl)Egg yolks · 3 piece
48
Add the cream.
10sRest sauce bowl (medium bowl)Double cream · 150 ml
49
Whisk until smooth.
30sRest sauce bowl (medium bowl), Whisk
50
Pour about 150 ml of the hot sauce into the cream and yolks, whisking all the time.
30sRest sauce bowl (medium bowl), Ladle, WhiskReduced sauce · step 46
51
Pour it all back into the casserole, whisking.
20sCasserole, WhiskRest of the sauce · step 50
52
Stir over a low heat for about 2 minutes, until it thickens enough to coat the spoon; do not let it boil or the yolks will scramble.
2 minCasserole, Wooden spoon
53
Stir in the lemon juice.
10sCasseroleLemon juice · 1 tbsp
54
Pour the sauce over the chicken.
20sDeep serving bowlFinished fricassee sauce · step 53
55
Lay the parsley on the board.
5sChopping boardFlat-leaf parsley · 10 g
56
Chop the leaves finely.
40sChopping board, Chefs knifeParsley sprigs · step 55
57
Put them in the small bowl.
5sParsley bowl (small bowl)Chopped parsley · step 56
58
Scatter the parsley over and serve.
Result · Chicken Fricassee
10sDeep serving bowlChopped parsley · step 57
Printed 6 October 2026