French Chicken Stew – Chicken Fricassée

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01:30

Chicken Fricassée is a classic French dish made with chicken and vegetables cooked in a cream sauce. It is a simple but delicious stew, which doesn’t take long to prepare, and which can be easily made for several days at a time.

This version is made with chicken thighs, which are cooked with vegetables and water to make a stock. This way you make a stock for the sauce and cook the chicken at the same time. Make the cream sauce. Boil some potatoes and you’re ready for dinner.

Ingredients

Chicken fricassee

1 pcs. Onions, large

1 l Water

4 pcs. Chicken thigh

4 pcs. Bay leaf

6 pcs. Peppercorns, whole

2-4 pcs. Carrot (approx. 200 g)

2 pcs. Stock cube

3 tbsp. Corn starch

2-4 dl Heavy cream 38%

Vegetables

1 pcs. Green asparagus, a bunch

500 gram Green peas (frozen)

1 pcs. Parsley, a bunch (or dill)

Lemon juice

Salt

Pepper

To serve

1 kg Potato, raw (one portion of boiled potatoes)

Steps

1
Cook the chicken and stock
Peel the onion and cut it into large chunks. Add the water, onion, chicken thighs, bay leaves and peppercorns to a casserole. Turn the heat to 103ºC and simmer for 35 minutes.
2
Add the carrots
Peel the carrots and cut them into slices. Once the chicken has simmered for 35 minutes, add the carrots and simmer for a further 5 minutes. Strain the stock. Reserve the chicken and carrots - they will be used later. Reduce the stock by half. This increases the flavour. Add the stock cubes.
3
Remove the chicken meat from the bones
Remove the meat from the chicken thighs, we do not want the chicken bones in the sauce. Break the meat into bite-sized pieces.
4
Make the cream sauce
Stir the cornflour with the cream and add it to the stock. Adjust the amount of cream if necessary, it depends on how much stock you have and how rich and creamy you want the sauce. Let the sauce simmer for a few minutes at 103 °C. Wash the asparagus and snap the woody ends off the base of. You can find the point to snap by carefully bending the bottom of the spears - there is a natural point on the stem where it will easily break. Cut the asparagus into smaller pieces. Rinse the parsley and chop it. Add the chicken and carrots to the sauce. Then add the asparagus, peas and parsley. Simmer for a few more minutes until the vegetables are just the way you like them. Season to taste with salt, pepper and lemon juice.
5
Serve with boiled potatoes
Prepare a portion of boiled potatoes, use the attached recipe. Serve the potatoes with the fricassée.

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