Chicken Fricassee stands proudly amongst the classics of French cuisine. It encapsulates a cooking technique that dates back centuries, involving sautéing and braising meat, resulting in a harmony of taste and texture. Explore this timeless recipe and bring a touch of French elegance to your table with Gordon Ramsay’s Chicken Fricassee.
Gordon Ramsay’s take on the classic French Chicken Fricassee brings the art of French cuisine right into your kitchen. This dish promises an orchestra of flavors, with tender chicken pieces and a rich, creamy sauce being the stars. Let’s dive into the recipe and tips that elevate a simple chicken dinner into an aromatic delight that buzzes with sophistication and simplicity.
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Chicken Fricassee Recipe
4
servings15
minutes1
hour15
minutes300
kcalImmerse yourself in the rustic yet refined flavors of a traditional French Chicken Dish, where each ingredient adds a layer to the final masterpiece. The earthiness of mushrooms, the smokiness of bacon, and the freshness of herbs complement the succulent chicken.
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Ingredients
2 tbsp olive oil
4 drumsticks
4 thighs
1/4 lb. Thick Bacon chop in strips
4 garlic cloves, peeled and crushed
1/2 lb. white button mushrooms, halved
1 bay leaf
2 rosemary sprigs
2 thyme sprigs, leaves only
1 1/2 oz. brandy
1 3/4 cup chicken stock
Sea salt and freshly ground black pepper
- Garnish
2 sprigs thyme or chopped parsley
Directions
- Add olive oil in a large heavy-based sauté pan or casserole over medium heat. Season the chicken with salt and pepper, then add to the hot pan (put the thighs in skin side down) and sauté for 3-4 minutes on one side, until golden. (You may need to do it in two batches if your pan is small) Turn the chicken over, add the lardons, garlic, and mushrooms and mix well. Stir in the bay leaf, rosemary, and thyme.
- Add the brandy, increase to medium-high heat and simmer for 1 minute, then lower the heat back to medium and simmer gently for 2-3 minutes.
- Pour in the chicken stock and bring to a gentle simmer. Cook uncovered over medium-low heat for 10 minutes, then cover and cook for 15 minutes until the chicken is cooked through.
- Transfer to a baking tray, and place under a hot grill for 4-5 minutes for crispy skin (this is an additional step I did to crisp up the skin).
- In the meantime, increase the heat under the pan to medium-high to reduce and slightly thicken the sauce.
- Discard the garlic, rosemary and bay leaf. Spoon sauce with mushroom and bacon onto a plate and top with chicken. Garnish with thyme (leaves only) or chopped parsley.
Recipe Video
Notes
- Adapted from Gordon Ramsay’s Home Cooking TV Show.
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What is Chicken Fricassée made of?
Chicken Fricassée is typically made of chicken pieces that are first seared in butter or oil and then braised in a flavorful liquid such as chicken stock or white wine. The dish often includes aromatic ingredients like onions, garlic, and herbs such as thyme or bay leaves. The braise can also add vegetables like carrots, celery, and mushrooms. The chicken is cooked until tender, thickening the cooking liquid to create a creamy sauce.
What is Fricassée sauce made of?
The sauce for a fricassee is made from the cooking liquid in which the chicken was braised. After the chicken is cooked and removed from the pan, the remaining liquid is typically thickened with a roux (a mixture of flour and fat) to create a rich, velvety sauce. It can also include ingredients such as cream, egg yolks, or a liaison (a mixture of egg yolks and cream) to give the sauce a luxurious texture and added depth of flavor.
What is the difference between chicken stew and Chicken Fricassée?
The primary difference between chicken stew and Chicken Fricassée is the cooking technique and sauce preparation. Chicken stew generally involves simmering chicken pieces in a broth with vegetables and seasonings until everything is tender, resulting in a hearty and rustic dish. The sauce or liquid in a stew is often thinner and less refined.
On the other hand, Chicken Fricassée is a more refined dish where the chicken is first seared and then braised in a liquid that is later transformed into a creamy sauce using a thickening agent like a roux. This results in a dish with a smoother and more elegant sauce compared to the more robust texture of a stew.
What do you eat with Fricassée?
Chicken Fricassée is often served with starches that complement the creamy sauce, such as:
- Steamed white rice
- Mashed potatoes
- Buttered noodles or pasta
- Crusty bread to soak up the sauce
Vegetables like steamed green beans, glazed carrots, or a fresh green salad can accompany a balanced meal. The choice of sides can vary based on personal preference and regional traditions.
