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'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. 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. 😎
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!
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!
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.
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.
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
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 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.
@@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 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.
Beautiful, classic recipe perfectly presented. I can really get excited about the preparation of the mushrooms! That's exactly how it should be done. The mushrooms are said to lose almost all moisture and thus develop their full aroma. Mushrooms prepared in this way still need cream, thyme, black pepper, some lemon zest and a splash of sherry - a perfect pasta sauce. From me a clear LIKE for this classic from France.
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
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
Been looking at so many similar dishes recently. They're all basically braised meat in a brown sauce/gravy. Vary the ingredients just a little and you can come up with a curry or an etouffee or adobo or even cacciatore. Nice making something on purpose, but also handy to be able to make use of whatever you got in the fridge and use the same basic technique, not think too hard about it. Instead of white wine, I used as splash of red wine vinegar with extra chicken stock. Skipped the cream. Thickened with a basic roux. Added potatoes, and sauteed celery and carrots. Don't know what that came out to be, but is was sure good eats!
First try on this recipe, followed the instructions to the letter and just.. wow. That was excellent! Super rich sauce and the chicken was fall apart tender. Thanks Chef John, were it not for your channel I'd have never even made the attempt on half the dishes we make regularly now.
Fricassee is a staple of South Louisiana cooking. Easy, cheap and delicious. Chef John prepared it exactly as I’ve always done, but served with steamed rice or polenta. We don’t eat potatoes often down here
This was amazing! My whole family loved it. I don’t even like mushrooms that much, but your cooking inspires me and challenges me to do/try more. Thank you Chef John👏🏻👏🏻
browning mushrooms was one of the things i struggled with the most while I was learning the basics of cooking. you do a good job of explaining the process
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
@@1995Pie Except for the asparagus and mushrooms, this sounds like how my mom made it as well. She called it fricassee even though it was more like chicken ala king.
Thank you, Chef John! I've made many of your recipes and they always turn out well for me. This one is next! And your voice is so lovely, never change :-)
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.
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?”
I love the recipe. You were really pushing the liquid, but you make a more intense sauce the way. Bravo! Modern French versions of this tell you to fry the chicken to temperature. Then coat in the finished sauce. The crispiness adds another dimension.
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.
Wonderful dish. Just had it for supper. Wife and daughter loved it. Last week I had the chicken Marbella from your channel and we loved it. I saved about a half cup of the sauce from it and poured it into the fricassee. 😁 The two dishes merged beautifully.
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”.
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.
Chef John, big fan. I tried this and... well it didn't go well. I tried to scale it up to use 8 chicken thighs. Despite me being absolutely disappointed in my cooking, for the first time in a few months each of my three kids enjoyed the meal and ate it quickly. So at least I had that going for me. Thanks for posting this recipe (even though I butchered it).
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! ❤
LoL I actually grew up eating Chicken Fricasseé but my mom's version aka German style. It was a staple in our house growing up in Germany. Her's is made from chicken she boiled to make the stock and then skin and debone it, pull the chicken off the bone, make a Bechamel sauce with a squeeze of lemon, fresh mushrooms and fresh parsley and serve it in puff pastry shells along with some really nice white rice. It always brings back loads of memories of cooking with my mom. Now, I love your version as well and it's completely different from what I'm used to but I grew up near the French border so I'm familiar with that version as well. I did completely forget about it though over the years, so it's a nice surprise to see you making it. You're right about not using skinless, boneless because it won't be as flavorful! I learned that making Cacciatore. 😂 I love your channel and enjoy the various recipes you try out, hit or miss! Thanks for brightening up my day!!! 🥰🥰🥰
Well Chef John you have really done a wonderful job with this recipe. Due to my picky eaters, I used both organic thighs and bone in breasts. And all I got for my efforts was applause and a 5 star rating! I really didn't modify anything you did. The flavor profile was outstanding and the leftovers were also rapidly consumed. Oh yeas, jus boiling up some gold potatoes, smashing them down, topping with the chicken and gravy was also quick and easy.
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.
I've tried a few of your recipes (pfeffernüsse, spicy caramel chicken, stuffed pork chop), and they were fantastic! Looking forward to trying this one!
Being from South Louisiana I would say this looks delicious! We would make this almost the same, but use the “trinity” of onion, bell peppers, and celery, and serve over rice. So good and comforting!
@@colleenpritchett6914 You still do it with them and the trinity usage is up to you, there are so many ways to make this dish as I omit celery and do green and red peppers with onions and garlic and a bit of sour cream even a spoon of cream cheese and put over egg noodles. How I've made this similar dish ultimately depended on what's in my fridge and cabinets sometimes.
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
This looks fantastic. I've been making chicken fricassee for years, but the last couple of times I've only used chicken thighs based on things you've mentioned in other recipes. I like that you used a bit of cream, and I will definitely try that. I like also using red bell pepper for color as well as flavor, and I usually serve it over spätzle, and I need to try your recipe for homemade spätzle
I've been making fricassee for years and never knew what it was called until today. Yes, if you like playing with your food, Lord knows all the things you'll come up with and learn. As always, Thanks Chef John.
Just made this for the wife.... Followed recipe as stated (including shallots).... Cooked it in a 5qt braising pot.... Served it over wide egg noodles.... It was delicious 👍😀
I do love me some Dijon in my cream sauces and I had some spinach that was aging in the fridge so that went in as well. Yum! But it was pretty clear that the recipe as is without embellishments is killer.
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.
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
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!
Best cooking channel on RUclips.
Facts.
Absolutely
Truth. Such truth.
Best comment on RUclips.
My mentor in the kitchen 👨🏻🍳
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!
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
Chef John, you are the kind of teacher that inspires students. That is very rare. Thanks for making me better at cooking.
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!
We love you, Chef John!
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 :)
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
Nice
How nice of you to do this! I will make this recipe now. Thank you.
I like how your videos manage to both feel very precise and improvised at the same time. Kudos!
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!
The show that never disappoints. The music, chef John's voice and humour and the great recipes and easy instructions. Thank you!!!
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 looks like one of your recipes that you dont forget, that got me really into cooking. I look forward to making this one.
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.
Chef John, this was awesome. I've made it twice. Can't wait to serve this for my three meat eating grandsons!
Beautiful, classic recipe perfectly presented. I can really get excited about the preparation of the mushrooms! That's exactly how it should be done. The mushrooms are said to lose almost all moisture and thus develop their full aroma. Mushrooms prepared in this way still need cream, thyme, black pepper, some lemon zest and a splash of sherry - a perfect pasta sauce. From me a clear LIKE for this classic from France.
This video brought a tear to my eye, so beautiful.
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
My life would not be the same without Chef John!
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
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!
Been looking at so many similar dishes recently. They're all basically braised meat in a brown sauce/gravy. Vary the ingredients just a little and you can come up with a curry or an etouffee or adobo or even cacciatore. Nice making something on purpose, but also handy to be able to make use of whatever you got in the fridge and use the same basic technique, not think too hard about it.
Instead of white wine, I used as splash of red wine vinegar with extra chicken stock. Skipped the cream. Thickened with a basic roux. Added potatoes, and sauteed celery and carrots. Don't know what that came out to be, but is was sure good eats!
First try on this recipe, followed the instructions to the letter and just.. wow. That was excellent! Super rich sauce and the chicken was fall apart tender.
Thanks Chef John, were it not for your channel I'd have never even made the attempt on half the dishes we make regularly now.
I love the cadence (& humor) of chef John's directions
You present great recipes with your endearing personality.
Chicken fricassee and mashed potatoes is my favourite thing to eat
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!
I made this dish with shiitake mushrooms and it was delicious! Thanks Chef John
Looks so good. My mother used to make that all the time. So I got to try it. Thanks.
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
Fricassee is a staple of South Louisiana cooking. Easy, cheap and delicious. Chef John prepared it exactly as I’ve always done, but served with steamed rice or polenta. We don’t eat potatoes often down here
As an Englishman, I’d have it with chips (thick fries).
He always has easy, great tasting recipes.
This was amazing! My whole family loved it. I don’t even like mushrooms that much, but your cooking inspires me and challenges me to do/try more. Thank you Chef John👏🏻👏🏻
I prepared this chicken Fricassee today following your recipe to the “T” - it absolutely was most delicious! Thank you!
browning mushrooms was one of the things i struggled with the most while I was learning the basics of cooking. you do a good job of explaining the process
We cooked this tonight.
It is really good, thanks Chef John
Was one serving enough for each person? Or did you add an additional side besides the potatoes?
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:
@@1995Pie Except for the asparagus and mushrooms, this sounds like how my mom made it as well. She called it fricassee even though it was more like chicken ala king.
I was about to wonder where was the thym but there it is, this is perfect. Thank you so much for all these recipes.
Thank you, Chef John! I've made many of your recipes and they always turn out well for me. This one is next! And your voice is so lovely, never change :-)
Made this for dinner tonight. It was awesome. Thank you so much.
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!
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!
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?”
Man I'm making this for dinner!!!😋 I'm salivating!!! Thank you Chef John!! Love all your delicious recipes!!☺️👍🔥🔥
I love the recipe. You were really pushing the liquid, but you make a more intense sauce the way. Bravo!
Modern French versions of this tell you to fry the chicken to temperature. Then coat in the finished sauce. The crispiness adds another dimension.
"We paid for those juices! And, darn it, we're gonna use 'em!" - Chef John Mitzewich 2022
I like the seasonings and that you are using cooked rice and layering the uncooked chicken on top to cook.
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.
Wonderful dish. Just had it for supper. Wife and daughter loved it. Last week I had the chicken Marbella from your channel and we loved it. I saved about a half cup of the sauce from it and poured it into the fricassee. 😁 The two dishes merged beautifully.
Beat stress release advice I’ve had in some time. Thank you Chef John.
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”.
Amazing recipe. The best.
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.
Just tried this and it's a new favorite! I swapped out the thighs for chicken quarters and it was amazing. Love you chef John!
EXCELLENT DISH CHEF!!!!! Thanks a million!
you cant help but like this guy
Chef John, big fan. I tried this and... well it didn't go well. I tried to scale it up to use 8 chicken thighs. Despite me being absolutely disappointed in my cooking, for the first time in a few months each of my three kids enjoyed the meal and ate it quickly. So at least I had that going for me. Thanks for posting this recipe (even though I butchered it).
My family and friends LOVE this !!!!!! Sooo goood!!!!
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! ❤
Thanks for this great recipe. It was well received by our fellows.
LoL I actually grew up eating Chicken Fricasseé but my mom's version aka German style. It was a staple in our house growing up in Germany. Her's is made from chicken she boiled to make the stock and then skin and debone it, pull the chicken off the bone, make a Bechamel sauce with a squeeze of lemon, fresh mushrooms and fresh parsley and serve it in puff pastry shells along with some really nice white rice. It always brings back loads of memories of cooking with my mom. Now, I love your version as well and it's completely different from what I'm used to but I grew up near the French border so I'm familiar with that version as well. I did completely forget about it though over the years, so it's a nice surprise to see you making it. You're right about not using skinless, boneless because it won't be as flavorful! I learned that making Cacciatore. 😂 I love your channel and enjoy the various recipes you try out, hit or miss! Thanks for brightening up my day!!! 🥰🥰🥰
Great recipe! Could you please share details about that Staub pan you’re using? Thanks
Not just the best on You Tube, one of the best in media.
Well Chef John you have really done a wonderful job with this recipe. Due to my picky eaters, I used both organic thighs and bone in breasts. And all I got for my efforts was applause and a 5 star rating! I really didn't modify anything you did. The flavor profile was outstanding and the leftovers were also rapidly consumed. Oh yeas, jus boiling up some gold potatoes, smashing them down, topping with the chicken and gravy was also quick and easy.
And as always....Thank You!
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.
I've tried a few of your recipes (pfeffernüsse, spicy caramel chicken, stuffed pork chop), and they were fantastic! Looking forward to trying this one!
Being from South Louisiana I would say this looks delicious! We would make this almost the same, but use the “trinity” of onion, bell peppers, and celery, and serve over rice. So good and comforting!
That's exactly what we do in Puerto Rico.
Oh that makes me homesick! From Vermillion Parish.
Instead of the mushrooms or with them ?
@@colleenpritchett6914 You still do it with them and the trinity usage is up to you, there are so many ways to make this dish as I omit celery and do green and red peppers with onions and garlic and a bit of sour cream even a spoon of cream cheese and put over egg noodles. How I've made this similar dish ultimately depended on what's in my fridge and cabinets sometimes.
@@ZeitGeist_TV thank you for your response, I’ll try it a few ways!
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
Still the most authentic RUclips channel~
Making this tonight. I love chef John and so does my family.
This looks fantastic. I've been making chicken fricassee for years, but the last couple of times I've only used chicken thighs based on things you've mentioned in other recipes. I like that you used a bit of cream, and I will definitely try that. I like also using red bell pepper for color as well as flavor, and I usually serve it over spätzle, and I need to try your recipe for homemade spätzle
Spatzle! Awesome
Fabulous idea. I haven't made spätzle in a couple of years. (I have a block of Gruyere from Costco calling my name!) :) Thanks for the suggestion!
I LOVE this guy!
This tasted amazing, and I never would've tried it without this video! Thank you for making us all better cooks!
what a great looking dish thanks a lot
I just made this tonight and it is amazingly delicious. Thanks, Chef John!
chef john bringing the taste of home kitchen to youtube. thank you bro
I made this last night - wow! One of the best chicken recipes ever!!
Thank you Chef John! This is one I’m definitely going to make this week!
I've stopped learning anything years ago, but I keep watching because I want to see how it turns out.
I've been making fricassee for years and never knew what it was called until today. Yes, if you like playing with your food, Lord knows all the things you'll come up with and learn. As always, Thanks Chef John.
OMG I'm making this tonight so simple but it looks so delicious.
Yum Yum! Wonderful Sir.
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.
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.
Just made this for the wife.... Followed recipe as stated (including shallots).... Cooked it in a 5qt braising pot.... Served it over wide egg noodles.... It was delicious 👍😀
I do love me some Dijon in my cream sauces and I had some spinach that was aging in the fridge so that went in as well. Yum! But it was pretty clear that the recipe as is without embellishments is killer.
I've made this and my wife and I love it.
Don’t make this. Cook a proper fricassee
Looks perfect, and I'm sure it taste great especially with mashed potatoes. Thanks John
As always, thank you! Long time (>10 years) fan! Love you!
Very nice. Thank you.
Looks absolutely incredible Chef John. Will definetly be cooking it tonight. Thank you sir.
This guy is the greatest chef on the planet.
this is my favorite french dish, thx for the video
Unseasonable warm weather (for us) is suddenly getting very cool. I am going to make this recipe, this weekend! Thank you, Chef John!
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.
Made it tonight - very good! I did mine in an enameled dutch oven