90 min
Chicken Fricassee
Recipe GLPR8bb9bc791bba74
A classic creamy chicken braise featuring tender chicken legs poached gently with aromatic vegetables, then finished in a silky white wine and cream sauce seasoned with fresh lemon and nutmeg. Served with peas and the reserved vegetables, this elegant dish is comfort food at its finest.
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Ingredients
1 carrot, cut into small chunks
1 leek, white and light green parts, cut into small chunks
¼ celery stick, cut into small chunks
1 onion, halved
1 garlic clove, halved
2 chicken legs (thighs and drumsticks)
1 tsp black peppercorns
1 tbsp salt
100g frozen peas, defrosted
40g unsalted butter
30g plain all-purpose flour
100ml dry white wine
100ml heavy cream or double cream
1 bay leaf
½ lemon, juiced
1 pinch ground nutmeg
handful small handful curly parsley, finely chopped
Directions
Place the carrot chunks, leek chunks, celery pieces, halved onion, and halved garlic clove in a large heavy-bottomed pot. Arrange the chicken legs on top of the vegetables. Sprinkle the black peppercorns and salt over everything.
Pour in enough cold water to completely submerge the chicken and vegetables, approximately 700-800ml. Bring the pot to a boil over medium heat.
As the liquid heats, use a ladle or skimmer to remove any white scum or impurities that rise to the surface. Continue skimming until the liquid is clear.
Reduce the heat to low and simmer gently for 30 minutes. The liquid should barely bubble. The chicken is done when the meat reaches an internal temperature of 165°F.
Remove the chicken legs to a clean plate and let them cool until they can be handled. Set aside the broth in the pot.
Pour the broth through a fine-mesh sieve into a separate bowl. Reserve the cooked carrot chunks and other vegetables. Discard the onion, garlic, and leek. Measure out approximately 200-250ml of the strained broth and set aside; you will need this for the sauce.
Melt the butter in a large saucepan over medium heat. Watch carefully—when the butter foams, add the flour all at once, stirring constantly with a wooden spoon.
Cook the flour and butter mixture (roux) for 1-2 minutes, stirring constantly, until it turns a pale golden color. Do not allow it to brown.
Pour the white wine slowly into the roux while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and allow the wine to reduce completely, which will take 2-3 minutes. The sauce should thicken and the raw wine taste should cook off.
Slowly pour the reserved broth into the sauce while stirring constantly to create a smooth, lump-free mixture. Once fully incorporated, pour in the heavy cream and add the bay leaf.
Simmer the sauce over medium-low heat for 5 minutes, stirring occasionally, until it becomes smooth and silky in texture. Remove from heat.
Season the sauce with lemon juice, freshly ground black pepper to taste, and a pinch of ground nutmeg. Stir well.
Shred or cut the cooled chicken into bite-sized pieces, discarding skin and bones. Add the chicken to the sauce along with the defrosted peas and the reserved cooked carrot chunks.
Gently heat the fricassee over medium-low heat for 3-5 minutes, stirring occasionally, until the chicken and vegetables are warmed through. The sauce should not boil.
Remove the bay leaf. Divide the fricassee among serving bowls or plates. Garnish generously with fresh chopped parsley. Serve hot with steamed rice or egg noodles if desired.
