Chicken Fricassee is a traditional French dish, stew. I believe that this is very elegant dish, not like the rustic dish Coq-a-Vin. Traditionally back in the days, when the dish was made, it was after a hunting and its cooked low and slow to make the meat juicy and tender.
The English version of fricassee are made with egg yolks, while the Italian version of the fricassee is thicken with lemon and yolks. I like to made my fricassee slightly differently and this version works very well for me. I like to slowly boil or poaching the chicken tights in broth. I add some fresh garlic, lemon and salt and this is the base for my sauce as well. It is so many versions out there but trust me that this one will become your favorite.
I don’t use mushrooms in my sauce, this is how you will find it serve in the restaurants in France. I just don’t think adding mushrooms make the sauce that velvety smoot and totally change it the profile flavor. Here in this dish is all about the sauce and the chicken. With a few ingredient and passions you will get this super delicious dinner in no time. I will be honest, you will love it, the chicken is so tender and juicy and the sauce is mouthwatering.
For the chicken stock:
|Garlic Powder||1/4 tsp.|
|Black Pepper||1/4 tsp.|
For the sauce:
|Heavy Cream||2/3 cup|
|Olive Oil||2 tbsp.|
|Chicken stock||3-4 cups|
|Lemon Juice||1/2 lemon|
Start with making the stock. This is the base for really good sauce. I like to use tights with the skin on. To have a really flavorful broth, you need the bones and skin. Fill a large pot with the 6 quarts of water( 3 litters or so), add the chicken tights bone in and skin, garlic powder, lemon juice , and the half lemon, salt and black pepper and slowly poached it/ cook.
After 15 minutes of poaching remove the lemon and continue cooking for about 45 minutes up to 1 hour. You will end up with glossy chicken and super flavorful and delicious stock.
In a large skillet over medium temperature add the olive oil and butter and then add the finely chopped, or graded garlic and stir for a 30 second. If necessary turn down the heat so you don’t burn the garlic. Then add the flour and turn temperature to low and constantly stir , make sure not to burn the flour. Then add the chicken stock, heavy cream, lemon juice, salt and pepper and cook on low for 20-25 minutes, stirring occasionally.
You should end with silky, velvety and smoot sauce. You can add the already cooked chicken into the sauce or added later in the plate for nice presentation.
Garnish with fresh chopped parsley and fresh garlic chives.