Chicken Fricassee (Fricassee de Poulet a L'Ancienne)

Chicken Fricassee (Fricassee de Poulet a L'Ancienne)

6 servings
Chicken fricassee (aka Fricassee de Poulet a L'Ancienne) is a classic French dish of seared and simmered chicken pieces with hearty vegetables in a rich, silky sauce.

Ingredients

  • whole chicken

    cut into 11 pieces, 3 ½ to 4 pounds

    1
  • coarse salt and freshly ground pepper
  • unsalted butter

    softened, divided

    3 tbsp
  • extra-virgin olive oil
    1 tbsp
  • yellow onion

    cut into ¼-inch dice, 1 cup

    1 small
  • carrot

    cut into ¼-inch dice, ½ cup

    1
  • celery stalk

    cut into ¼-inch dice, ⅓ cup

    1
  • cremini mushrooms

    trimmed and quartered

    8 oz
  • all-purpose flour
    2 tbsp
  • dry white wine
    ⅝ c
  • chicken broth
    4 c
  • fresh flat-leaf parsley
    2 sprigs
  • fresh thyme
    2 sprigs
  • bay leaf
    1
  • egg yolks

    room temperature

    2 large
  • heavy cream
    ¼ c
  • roughly chopped fresh tarragon leaves
    2 tbsp
  • fresh lemon juice
    2 tbsp

Directions

  1. 1

    Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.

  2. 2

    Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Sauté mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.

  3. 3

    Add mushrooms and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.

  4. 4

    Add wine to pot and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.

  5. 5

    Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot.

  6. 6

    Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165°F, 25 to 30 minutes.

  7. 7

    Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

  8. 8

    To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.

  9. 9

    Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Chicken Fricassee (Fricassee de Poulet a L'Ancienne)

Chicken Fricassee (Fricassee de Poulet a L'Ancienne)

110 min6 servings

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About this Recipe

Craving a taste of classic French comfort food, elevated? This traditional Chicken Fricassee, known as Fricassee de Poulet a L'Ancienne, offers an elegant yet hearty main course perfect for cooler weather.

Why This Classic French Dish Shines

This Chicken Fricassee recipe truly works its magic by transforming humble ingredients into something extraordinary. It begins with searing chicken pieces to build foundational flavor, then gently simmers them with hearty vegetables in a rich, silky sauce. This classic technique ensures the chicken remains tender and moist, while the slow cooking allows all the flavors to meld beautifully, creating a depth that defines authentic French cooking.

What to Expect from Your Fricassee

Imagine tender chicken, enveloped in a creamy, luxurious sauce brimming with savory cremini mushrooms, sweet carrots, and aromatic celery. Each bite offers a comforting blend of earthy flavors, brightened by a whisper of fresh tarragon and a squeeze of lemon juice at the end. The sauce, thickened with flour, dry white wine, chicken broth, and finished with egg yolks and heavy cream, achieves a smooth, velvety consistency that coats every piece of chicken and vegetable. This is a wonderfully satisfying dish, ideal for a special dinner or a cozy fall or winter evening, making it a true centerpiece entrée.

Customization & Variations

While the recipe calls for a whole chicken cut into pieces, you could adapt it by using bone-in, skin-on chicken thighs for a slightly quicker prep. For the white wine, choose a dry variety like Sauvignon Blanc or Pinot Grigio—something you enjoy drinking! If fresh tarragon is hard to find, fresh parsley can offer a complementary herbaceous note, though tarragon truly defines the traditional flavor profile. Don't have cremini mushrooms? Standard button mushrooms will also work well.

Serving & Context

This classic Chicken Fricassee is a substantial main course, making it an excellent choice for a dinner party or a comforting family meal. Its hearty nature makes it particularly suitable for fall and winter gatherings. Serve this French delight simply to let its rich flavors shine.

Frequently Asked Questions