Ingredients with Measurements:
- 4 chicken breasts, bone-in and skin-on
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Season the chicken breasts with salt and pepper, and add them to the pot. Cook for 5-7 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
4. Add the sliced mushrooms to the pot and cook for another 3-4 minutes until they are tender.
5. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
6. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce has thickened.
7. Stir in the heavy cream and Dijon mustard. Return the chicken to the pot and spoon the sauce over the top.
8. Cover the pot with a lid and simmer for 20-25 minutes until the chicken is cooked through and the sauce is thick and creamy.
9. Stir in the chopped parsley and season with additional salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 12g
Protein: 42g
Substitutions for ingredients:
- Chicken breasts can be substituted with bone-in and skin-on chicken thighs or drumsticks.
- Button mushrooms can be substituted with cremini mushrooms or shiitake mushrooms.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced carrots and celery to the pot along with the onion and garlic for a heartier dish.
- Substitute white wine for some of the chicken broth for a more complex flavor.
- Add a splash of lemon juice to the sauce for a bright, tangy flavor.
Tips and tricks:
- Make sure to brown the chicken well before removing it from the pot. This will add flavor to the sauce.
- Use a whisk to ensure that the flour is evenly distributed and there are no lumps in the sauce.
- If the sauce is too thick, add additional chicken broth or water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken fricassee in a pot over medium-low heat until heated through.
Presentation ideas:
Serve the chicken fricassee in shallow bowls with a spoonful of sauce over the top.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika.
Pairings:
- Serve with crusty bread for dipping in the sauce.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Rice pilaf
Troubleshooting advice:
- If the sauce is too thin, simmer it uncovered for a few minutes to reduce and thicken.
- If the sauce is too thick, add additional chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken fricassee is a classic French dish that has been enjoyed for centuries. It typically consists of chicken cooked in a white sauce with vegetables.
Flavor profiles:
This dish is rich and creamy with savory flavors from the chicken and mushrooms. The Dijon mustard adds a tangy note to the sauce.
Serving suggestions:
Serve the chicken fricassee with a glass of white wine for a classic French meal.
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Region: French