Chicken Fricassee, with Mushrooms in White Sauce

I fell in love with Chicken Fricassee as a young chef. Chicken Fricassee is French comfort food made with wild mushrooms in a smooth white sauce. It’s served with herb sautéed potatoes.

What is the Difference Between Chicken Stew and Chicken Fricassee?

Fricassee is a cooking meat technique cut up and braised and served with its own sauce, traditionally being white. Numerous cooking references explain fricassee merely as a French stew, typically with a white sauce.

How to Make Gordon Ramsay Chicken Fricassee

Below is a guide show on cooking a French cuisine recipe of chicken fricassee with sautéed potatoes. Now gather your equipment and let’s start cooking.

My favorite dutch oven for make Chicken Fricassee Le Creuset Enameled Cast Iron Signature Round Dutch Oven. The iconic Le Creuset Dutch oven is indispensable in the kitchens of home cooks and professional chefs alike. Long recognized for its strength and durability, cast iron is the prime material for slow-cooking, braising, and roasting, thanks to its ability to maintain even consistent heat. 

Chicken Fricassee, with Mushrooms in White Sauce

4 from 22 votes

Course: MainCuisine: French

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

300

kcal

Gordon’s ultimate home cooking is inspired by French cuisine, the food Gordon first fell in love with as a chef. Recipes include a wonderful Tuna Nicoise salad, and his youngest daughter Tilly helps Gordon cook a perfect chicken Fricassee with sautéed potatoes and an out-of this-world lavender crème caramels.

Ingredients

• 2 tbsp olive oil

• 8 chicken pieces 4 drumsticks and 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 of thyme or chopped parsley

Directions

• In a large heavy-based sauté pan or casserole over medium heat, add the olive oil. 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, and 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 a further 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 which 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 plate and top with chicken. Garnish with thyme (leaves only) or chopped parsley.

Recipe Video

Notes

• Adapted from Gordon Ramsay Hell’s Kitchen

Check out Roast Chicken with Chickpea Stuffing

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