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Chicken Fricassee Recipe

Gordon Ramsay's Chicken Fricassee is a classic French dish featuring tender chicken pieces braised in a rich, creamy white wine sauce with mushrooms, pearl onions, and fresh herbs. This refined comfort food showcases Ramsay's technique of combining traditional French cooking methods with modern presentation for an elegant yet approachable main course.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine French
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • 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.

Video

Notes

When searing the chicken, do not overcrowd the pan. Doing so will cause the meat to steam rather than brown properly, resulting in less flavor development.