French Chicken Fricasseewith Mushrooms and Creamy Sauce
Bone-in chicken gently cooked with wine, onion, and mushrooms, finished in a light sauce thickened with flour, butter, and cream.
In French fricassee, the chicken is cooked using moist heat, and the pan liquid transforms into a light and creamy sauce. Unlike Brazilian stroganoff, it contains no tomato: white wine, mushrooms, roux, and cream build the flavor and velvety texture.
Ingredients
Chicken
Seasoning
Sauce
Finishing
Preparation
Sear the chicken
Season the chicken and lightly brown in 30 g of butter without over-browning; set aside.
15 minutesCook the vegetables
In the same pan, soften the onion and brown the mushrooms until the water evaporates.
12 minutesGently braise
Return the chicken, add the wine and 400 ml of water, partially cover, and cook over low heat until reaching 74 °C.
35 minutesThicken the sauce
Remove the chicken; mix the flour with the remaining 40 g of butter, incorporate into the liquid, and cook until thickened.
8 minutesFinish with cream
Lower the heat, stir in the cream without vigorous boiling, return the chicken, and heat for 5 minutes.
5 minutes
Substitutions
Bone-in chicken thighs retain juiciness; wine can be omitted and replaced with an equal volume of water, resulting in a less complex flavor.
Storage
Cool within two hours, cover and refrigerate; reheat over low heat until hot in the center.
Approximate shelf life: Up to 3 days under refrigeration.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
