Chicken Fricassee (French Chicken) | Food Wishes
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- Опубликовано: 10 ноя 2022
- This is my favorite version of the comforting, classic French dish of chicken, which is browned, and then stewed in a super savory, creamy sauce flavored with mushrooms, and white wine. This is a must-make for any serious home cook. Enjoy!
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Best cooking channel on RUclips.
Facts.
Absolutely
Truth. Such truth.
Best comment on RUclips.
My mentor in the kitchen 👨🏻🍳
Chef John is 100% right about where I first heard the term fricassee.
Fwicassee
I'm not a stewin wabbit, I'm a fwicasseeing wabbit. Also the first time I'd heard of succotash thanks to Sylvester.
Next he should do Hasenpfeffer to keep the theme going.
I'm probably 35 years younger than Chef John and it was the place I first heard the term, too! My parents made sure I was well acquainted with Bugs and the gang from a young age.
I'm a millennial and yup bugs bunny
My life would not be the same without Chef John!
I love how you don’t always give absolute reasons for something: “I don’t know if this does anything, but it feels right”. Best way to cook
cooking certainly is intuition
I've been watching your videos for over 10 years now. You helped me to understand the foundations of cooking in general and I wouldn't be half the cook I am today without your tips. Your channel is basically free culinary school with a side of Dad jokes. Thank you for all that you do!
I agree!!
me2
I agree. This dish is a smash Hit along with many others. I have learned so much watching this channel. My wife told me that this dish tastes like it came straight from her fine restaurant. 😎
Dude I bet there are probably hundreds of thousands of us that feel the same way you do hahaha. Chef John is truly a positive force in the world.
I would agree. I basically learned to cook from Chef John many many years ago. In fact, I dream of starting my own restaurant or at least some kind of food business. If I ever do that and it succeeds, I'll have Chef John to thank!
You're speaking cadence drives me up a wall. But I love watching your show anyway. You make cooking enjoyable thank you. And yes, my first introduction to chicken fricassee was definitely bugs Bunny 🤣
Ingredients:
6 bone-in, skin-on chicken thighs
2 teaspoons kosher salt, plus more to taste
1 tablespoon vegetable oil
2 cups thickly sliced fresh mushrooms
1 cup diced yellow onion
½ cup sliced shallots (Optional)
2 cloves garlic, minced
½ teaspoon freshly ground black pepper
1 pinch cayenne
2 teaspoons all-purpose flour
1 ½ cups white wine
6 sprigs thyme
1 cup chicken broth
½ cup heavy cream
Directions:
Season chicken thighs with salt on both sides.
Heat vegetable oil in a skillet over medium-high heat and place chicken skin-side-down into the hot oil. Cook until there is a good sear and fat is rendered, about 5 minutes. Flip and cook the other side until seared as well, about 2 minutes. Set aside.
Leave 2 tablespoons of the rendered fat in the pan and add sliced mushrooms. Cook until browned, 5 to 8 minutes. Add onion, shallots, and garlic and cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Season with pepper and cayenne and stir in flour to thicken the mixture, about 1 minute.
Pour in white wine and cook, stirring, until alcohol has evaporated. Raise the heat to high and keep cooking until sauce has reduced to half, 3 to 5 minutes.
Add chicken broth, thyme, and bay leaf and bring to a boil over high heat. Reduce heat to medium-lo and add chicken and any accumulated juices back into the skillet, skin side up. Cover and simmer gently for 45 minutes, turning over thighs halfway through.
Remove lid and turn thighs back to skin side up. Continue to simmer uncovered, basting occasionally, until chicken is tender and sauce reduces even more. If the pan gets dry before the chicken is tender, add some more water or broth.
Add cream and simmer until sauce reaches desired thickness. Heat can be raised to medium to reduce cream faster if chicken is already tender. Sauce can be served thin and runny, or reduced to a thick sauce. Sprinkle with fresh thyme and serve.
Nutrition Facts:
(per serving)
Calories 407
Fat 27g
Carbs 7g
Protein 22g
My mom makes my grandma's recipe which she brought over to California with her from her home of New Orleans. She batters the chicken and shallow fries it. Also uses minced celery. I always knew that "grand mama's stew chicken" was French inspired since she was from Louisiana but I had no idea that it was Fricassee haha. This is a wonderful video and it brings me back to my childhood. I've got my chicken on a low simmer in the sauce as we speak. Cheers chef John, and thank you for all of the joy you've brought to my kitchen!
"We paid for those juices! And, darn it, we're gonna use 'em!" - Chef John Mitzewich 2022
Love this Channel so much. You never changed your content. Always good recipes and kept it that way. Thank you Chef John. The only real cooking channel ! Hope we have you for lot longer time on youtube.
Long live the king!
Chef John, you are the kind of teacher that inspires students. That is very rare. Thanks for making me better at cooking.
SAVE THE CHICKEN FAT FOR GRILLED CHEESE? The man is a genius. I think I would also like to saute sliced mushrooms as well to add to the cheese in the middle, and then grill the sandwich, maybe with a sprig of thyme in the pan as well. We can have the fricassee tomorrow.
Chicken fricassee and mashed potatoes is my favourite thing to eat
Although I didn’t have yellow onions or cream, this dish was delicious! Thank you for your amazing recipes, and for turning us into 55% better chefs.
Chef John is awesome. He has taken my culinary skill, or lack there of, a new level! And such a joy to listen to him . Keep em coming, John!
The white wine version of Coq au Vin
Chicken thighs are so forgiving that a size difference isn't quite as big an issue as it is with chicken breast. Great recipe video.
I've stopped learning anything years ago, but I keep watching because I want to see how it turns out.
Basting the hot liquid over chicken is therapeutic. So is listening to Chef John! And in the Chef John tradition, "don't as me why, it just is."
We love you, Chef John!
This is the French fricassée de volaille à l'ancienne. Quite delicious. There is also a south Louisiana version that uses onion, celery and bell pepper and a brown roux gravy served over white rice.
He’s doing it all wrong lol fricassee is a stew which uses a roux base
@@MeauxSTTDB He’s doing it right. It’s the French version, not the Louisiana version. In the Louisiana version you make a roux and brown the roux before adding the aromatic vegetables and cream is never used (although some Louisiana families add a scoop of sour cream when it’s finished while many do not). In the French version, you sprinkle flour into your aromatic vegetables after they are wilted and cook it for a minute or so before adding cream.
@@IslenoGutierrez lol thanks for informing me on that, I was like whoa whoa whoa he’s doing it all wrong lol
@@MeauxSTTDB It’s understandable. Did you know Louisiana fricassée derived from French fricassée?
@@IslenoGutierrez I’m from south Louisiana and both my parents are cajun. I guess they did the same thing with food as they did with language, took it and put their own spin on it(Cajun French). I never had French food and never really thought about it lol. Once I got in my 20s and traveled around the states some I figured out that we cook a lot different than every other state.
Love it when mushrooms are cooked first before onions/shallots are added.
People who cook onions first are missing out on the extra mushroom flavor.
I even fry them until crispy... soooooo good.
Nice, you can't go wrong with that style mushrooms and onions on some good fresh toasted bread with butter :)
It's free-ka-say, dear Chef John.
Now to get the perfect sound it's not really "say" but definitly the "se" in Serendipity.
Intersting. In Germany, we cook a whole chicken (or parts) and then use the fresh chicken stock to make a creamy sauce like a bechamel with mushrooms and then put small pieces of the cooked chicken in there.
This looks like a very good alternative.
🐰It's duck season.
Wabbit season!
@@deanr3417 duck season
The show that never disappoints. The music, chef John's voice and humour and the great recipes and easy instructions. Thank you!!!
This is soo interesting I always thought this was a puertorican dish, but here is done with potatoes instead of mushrooms and red wine. But it make sense in the 17h there was a big French community in PR and ingredients may be different due availability, and since is been made for soo long people recognized as their own with their own ingredients.
This is soo great, love this videos.❤️❤️🧡💛
Typically European French would use white wine with chicken and red wine with red meat like in a beef burgundy dish. I like your idea of potatoes, I think I might try it with potatoes and mushrooms together and go with the white wine, since that's what I have
@@buckybarnes3803 let me know if you like it. 😊
@@buckybarnes3803 "Coq au vin" (arguably the most famous of all French dishes) is made with chicken and red wine.
Yes those was my first thought
Thanks Chef John! I have some thighs in the fridge I can’t decide what to do with… now I do! Also, hearing the words “Chicken Fricasse” makes me think of the buffet scene from Fargo where the deputy asks Margie “How’s the Fricassee?”
"wascally wabbit" okay you monster you! Easy now Chef J... You've brought back memories of Grandad harvesting the friendly bunnies he kept and stewing them into a very tasty dish.
you cant help but like this guy
Every recipe I try - works!!! I just wish chef would speak to us like he does around his own table. The “presentation voice” inflection drives me CRAZY. Wife makes me listen with headphones….oh well. Worth it
I like how your videos manage to both feel very precise and improvised at the same time. Kudos!
Beyond desserts, I've never really had French cuisine before. I just made this recipe after watching the video and legit almost cried at the first bite. Thanks for making it so easy :D
Looks amazing! I'm making it!
Bravo as always. TY chef.
That looks sooooooooo good. So good.
Dear Chef John. I still to this day make your blueberry bread pudding and am grateful for your endless list of delicious dishes 😊
Because of Chef John I have at least 10 things I make regularly or have adapted using his techniques. After years of watching I feel like I did an online cooking school.
Looks like I will be breaking my "no skin no fat" rule. This looks delicious!
I usually compromise trim the excess skin and fat.
EXCELLENT DISH CHEF!!!!! Thanks a million!
Chef John, this was awesome. I've made it twice. Can't wait to serve this for my three meat eating grandsons!
Thank you Chef John! This is one I’m definitely going to make this week!
This looks like one of your recipes that you dont forget, that got me really into cooking. I look forward to making this one.
That looks amazing. I'm definitely going to make this recipe.
My family and friends LOVE this !!!!!! Sooo goood!!!!
That looks absolutely incredible
Fabulous 💕💕💕 thank you… making this tonight!
Looks absolutely incredible Chef John. Will definetly be cooking it tonight. Thank you sir.
I LOVE this guy!
Mashed potatoes perfectly pair with this, wow. The next level, past the right ingredients technique and you, Chef John explained mushrooms perfectly
I like to boil my potatoes drain and add them to the fricassee 15 minutes before serving 🙂
Or fondant potatoes!
This looks so delicious. I'll definitely be making this soon.
Love these one pan dinners! I’m adding this to my chicken rotation.
What a beautiful skillet!!!!
Hey Chef John, I don't know why I took so long to start listening to your podcast but it is prenominal. You and Andrew are a joy to listen to!
Amazing recipe. The best.
This was the first time I saw the chicken browned, it makes the dish so much more appetizing, thanks for your great videos, Chef John!
I just made this tonight and it is amazingly delicious. Thanks, Chef John!
Wow! Looks so good.
Chef John 👏the number of chefs on the internet who add meat to cold oil in a pan. My mother would have a fit!! Your instructions are so good. “Make them wet then make them dry”.
Dude ur my hero! This totally brought me back to my childhood watching Bugs Bunny! Why the heck don’t you have a show on a major TV network? You’re 10000x’s better than these smoke-show celebrity chefs!
what a great looking dish thanks a lot
Looks yummy. I would love some
I love the cadence (& humor) of chef John's directions
Amazing chef, thanks
That looked so good.
Making this tonight. I love chef John and so does my family.
Made this for dinner tonight. It was awesome. Thank you so much.
And as always....Thank You!
Very nice. Thank you.
as a german when i hear chicken fricassee i think about i chicken, pea's, carotts, asparagus and sometimes mushrooms in white creamy sauce over some rice
i dont trust this D:
Yum Yum! Wonderful Sir.
This tasted amazing, and I never would've tried it without this video! Thank you for making us all better cooks!
this is my favorite french dish, thx for the video
Really amazing and delicious!!!
Thank you for this recipe. I liked that cartoon. There was a time I use to eat a lot of rabbit because a neighbor raised them for meat. I ate a number of saucy rabbit dishes but never this.
Looks so good. My mother used to make that all the time. So I got to try it. Thanks.
He always has easy, great tasting recipes.
Love this channel. I’ve Chef John’s Chicago Deep Dish, and Kentucky Hot Brown multiple times for my family and they go nuts for it
Going to try this dish tonight.
Made this last night, delicious!
Just made it. Got the bonus points for creme fraiche and everything. Not just any creme fraiche... Chef John's creme fraiche. PLUS, I served it on his holiday mashed potatoes.
I win.
I am definitely doing this. It looks so delicious 😋
This guy is the greatest chef on the planet.
Unseasonable warm weather (for us) is suddenly getting very cool. I am going to make this recipe, this weekend! Thank you, Chef John!
You present great recipes with your endearing personality.
Chef John, ever since I first saw your technique of adding some flour to the mushrooms/aromatics in your Salisbury Steak recipe, it has completely changed my sauce-making game. It's the only way I make any sort of gravy now. I'm glad to see the technique being reprised here, and I can't wait to try this recipe!
This was fantastic!
As always, thank you! Long time (>10 years) fan! Love you!
Looks delicious
Yummmy as usual Chef.
Haven’t made this dish since culinary school. Maybe time to try it out again.
Chef John! Who needs culinary school anymore when we have you!!! 😊 love your videos! The Food Network lost by not getting you.
Being Cuban, I’ve done a lot of fricase in my life! Never like this though. Fricase without tomato sauce??? Mushrooms???? Looks delicious though! ❤
Man I'm making this for dinner!!!😋 I'm salivating!!! Thank you Chef John!! Love all your delicious recipes!!☺️👍🔥🔥
I'm literally drooling 🤤
can't wait to try this
This video brought a tear to my eye, so beautiful.
Cooking that right now….thanks Chef J!
Made this today ... this recipe is an absolute winner! The only things I did differently was I just cooked the chicken skin side down and then removed the lovely crispy skin to use as a garnish (not a big fan of soggy chicken skin) . I also added a bit of worcestershire sauce and boiled and then fried some sliced potatoes (cuz I'm a bad ass like that) . I also felt I had to move everything to a stock pot because my pan was no way big enough. Once the chicken was cooked through I removed the bones too so I could scoff it down quicker
I have to agree about the skin. Another way you can try it is to follow John‘s directions, but don’t ever flip the chicken to skin side down once it’s in the sauce. Once the chicken goes in the sauce, transfer it to an oven at 375 for 40 minutes, it will braise from the bottom and roast from the top leaving the skin crisp, and the meat falling off the bone. The key is to make sure the level of the liquid sits below the skin. I use a stainless steel sauté pan that works perfectly.
@@jcnikoley I gotta try that! Thanks!
Made it tonight - very good! I did mine in an enameled dutch oven
I made this last night - wow! One of the best chicken recipes ever!!
Thanks for this great recipe. It was well received by our fellows.