Julia Child Chicken Fricasse Recipe

This delicious Chicken Fricassee by Julia Child is a creamy, comforting dish perfect for a quick and easy dinner. Using common ingredients like chicken thighs, mushrooms, and onions, you can create a flavorful meal that’s both simple and satisfying. The rich, velvety sauce makes this classic recipe a family favorite.

Ingredients Needed

• 3 pounds bone-in chicken thighs or drumsticks
• 1¾ teaspoons kosher salt, divided, plus more to taste
• ¾ teaspoon freshly ground black pepper, divided
• 3 tablespoons unsalted butter
• 1 large white onion, halved and sliced into ½-inch-thick pieces
• 8-10 ounces medium cremini or baby bella mushrooms, quartered
• 3 tablespoons all-purpose flour
• ¾ cup dry white wine (such as Chardonnay)
• 1¼ cups warm water
• 2 sprigs fresh parsley, plus chopped leaves for garnish
• 2 sprigs fresh thyme
• 1 dried bay leaf
• ¾ cup heavy cream
• 2 large egg yolks

Optional serving sides:

• fried potatoes, steamed rice, mashed potatoes, cooked pasta, or crusty bread

How To Make Chicken Fricasse Recipe

1. Prepare Chicken: Pat the chicken thighs or drumsticks dry with paper towels. Season evenly with 1 teaspoon salt and ½ teaspoon pepper, and let sit for 5 minutes.
2. Sear Chicken: Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add half the chicken, skin-side down, cooking until golden-brown, about 12-15 minutes. Remove chicken and set aside on a plate skin-side up. Repeat with remaining chicken.
3. Cook Vegetables: In the same pot, add sliced onion and mushrooms. Season with remaining ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until onions soften, about 3-5 minutes.
4. Make the Sauce: Sprinkle flour over vegetables, stirring until evenly coated. Pour in white wine, cooking until reduced by half, about 5 minutes. Add warm water, parsley sprigs, thyme, and bay leaf. Return chicken and any juices back to the pot, skin-side up. Bring mixture to a boil.
5. Simmer Chicken: Reduce heat to maintain a simmer. Cook uncovered, stirring occasionally, until chicken is very tender and sauce reduces slightly, about 50 minutes.
6. Add Cream: Stir heavy cream into the pot. Gently simmer on medium-low heat for 5 minutes to meld flavors.
7. Temper Egg Yolks: Remove pot from heat and cool slightly for 10 minutes. In a small bowl, whisk egg yolks. Gradually whisk in ¼ cup of the warm cooking liquid to temper. Stir egg mixture into the pot until thoroughly combined.
8. Finish and Serve: Discard parsley and thyme sprigs and the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley. Serve warm with your choice of fried potatoes, steamed rice, mashed potatoes, pasta, or crusty bread.

Recipe Tips

• Use Bone-In Chicken: Opt for bone-in thighs or drumsticks for enhanced flavor and tenderness.
• Proper Searing: Sear the chicken until golden-brown to lock in juices and add depth to the dish.
• Fresh Herbs: Utilize fresh parsley and thyme for a vibrant taste.
• Temper Egg Yolks: Gradually mix hot cooking liquid into egg yolks before adding to prevent curdling.
• Rest Before Serving: Let the dish cool slightly to allow flavors to meld and sauce to thicken.

How To Store & Reheat Leftovers

• Refrigerate: Transfer leftover chicken fricassee to an airtight container and refrigerate for up to 3 days.
• Freeze: Place leftover chicken fricassee in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm on the stove over medium heat until hot.
• Reheating: Reheat leftovers leftover chicken fricassee on the stove over medium heat for about 10 minutes, stirring occasionally, until hot.

Nutrition Fact

Serving Size: 1 piece (~200g)

• Calories: 400
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 500mg
• Potassium: 350mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 35g

More Julia Child Recipes:

• Julia Child Roast Chicken Recipe
• Julia Child One Pot Chicken
• Julia Child Roast Chicken Recipe
• Julia Child Chicken Breast
• Julia Child Chicken Cordon Bleu

Julia Child Chicken Fricasse Recipe

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: J Julia Child Chicken Fricasse Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 45 minutesRest time: 10 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:400 kcal Best Season:Suitable throughout the year

Description

This delicious Chicken Fricassee by Julia Child is a creamy, comforting dish perfect for a quick and easy dinner. Using common ingredients like chicken thighs, mushrooms, and onions, you can create a flavorful meal that’s both simple and satisfying. The rich, velvety sauce makes this classic recipe a family favorite.

Ingredients

• 3 pounds bone-in chicken thighs or drumsticks
  
• 1¾ teaspoons kosher salt, divided, plus more to taste
  
• ¾ teaspoon freshly ground black pepper, divided
  
• 3 tablespoons unsalted butter
  
• 1 large white onion, halved and sliced into ½-inch-thick pieces
  
• 8-10 ounces medium cremini or baby bella mushrooms, quartered
  
• 3 tablespoons all-purpose flour
  
• ¾ cup dry white wine (such as Chardonnay)
  
• 1¼ cups warm water
  
• 2 sprigs fresh parsley, plus chopped leaves for garnish
  
• 2 sprigs fresh thyme
  
• 1 dried bay leaf
  
• ¾ cup heavy cream
  
• 2 large egg yolks
  

Optional serving sides:


• fried potatoes, steamed rice, mashed potatoes, cooked pasta, or crusty bread

Instructions

1. Prepare Chicken: Pat the chicken thighs or drumsticks dry with paper towels. Season evenly with 1 teaspoon salt and ½ teaspoon pepper, and let sit for 5 minutes.
   
2. Sear Chicken: Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add half the chicken, skin-side down, cooking until golden-brown, about 12-15 minutes. Remove chicken and set aside on a plate skin-side up. Repeat with remaining chicken.
   
3. Cook Vegetables: In the same pot, add sliced onion and mushrooms. Season with remaining ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until onions soften, about 3-5 minutes.
   
4. Make the Sauce: Sprinkle flour over vegetables, stirring until evenly coated. Pour in white wine, cooking until reduced by half, about 5 minutes. Add warm water, parsley sprigs, thyme, and bay leaf. Return chicken and any juices back to the pot, skin-side up. Bring mixture to a boil.
   
5. Simmer Chicken: Reduce heat to maintain a simmer. Cook uncovered, stirring occasionally, until chicken is very tender and sauce reduces slightly, about 50 minutes.
   
6. Add Cream: Stir heavy cream into the pot. Gently simmer on medium-low heat for 5 minutes to meld flavors.
   
7. Temper Egg Yolks: Remove pot from heat and cool slightly for 10 minutes. In a small bowl, whisk egg yolks. Gradually whisk in ¼ cup of the warm cooking liquid to temper. Stir egg mixture into the pot until thoroughly combined.
   
8. Finish and Serve: Discard parsley and thyme sprigs and the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley. Serve warm with your choice of fried potatoes, steamed rice, mashed potatoes, pasta, or crusty bread.

Notes

• Use Bone-In Chicken: Opt for bone-in thighs or drumsticks for enhanced flavor and tenderness.
• Proper Searing: Sear the chicken until golden-brown to lock in juices and add depth to the dish.
• Fresh Herbs: Utilize fresh parsley and thyme for a vibrant taste.
• Temper Egg Yolks: Gradually mix hot cooking liquid into egg yolks before adding to prevent curdling.
• Rest Before Serving: Let the dish cool slightly to allow flavors to meld and sauce to thicken.

Keywords:Julia Child Chicken Fricasse Recipe