Braised Chicken Fricasse

Braised Chicken Fricasse


1 person made this

A classic creamy braised chicken dish, this meal can be prepared ahead of time and reheated. It will keep 3 days in the refrigerator.

rolypoly South Australia, Australia

Serves: 4 

  • 2 kg chicken pieces
  • salt and pepper to taste
  • 100g butter
  • 1 1/2 cups onions, diced
  • 1/3 cup plain flour
  • 2 cups hot water
  • 2 cups chicken stock
  • 200g mushrooms, sliced
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup thickened cream
  • few drops lemon juice

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Sprinkle the chicken pieces with salt and pepper. Melt the butter in a heavy frypan and cook the chicken in batches until browned, about 5 minutes a side. Remove and set aside.
  2. To the frypan, add onions and cook until tender, about 5 minutes. Stir in the flour and cook another minute.
  3. Add the hot water and chicken stock and bring to a boil. Add mushrooms, carrots, celery, thyme, salt and pepper.
  4. Return the chicken to the frypan with any accumulated juices and bring to a simmer over low heat. Cover and cook 30 minutes. Stir in cream and lemon juice.

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