What is Fricassee Chicken? A Classic French Cooking Method Explained

Fricassee chicken is a classic French dish that has been around for centuries. It features juicy chicken pieces simmered in a creamy white sauce along with vegetables like onions mushrooms, and carrots. This comforting stew is the perfect meal on a cold day. Let’s take a deeper look at what defines fricassee chicken and what makes it so delicious.

The Origins and History of Fricassee

The term “fricassee” first appeared in English texts in the mid-16th century. It comes from the French words “frire” meaning to fry and “casser” meaning to break into pieces. Recipes for fricassee dishes date back to the 14th century in the earliest version of the medieval French cookbook “Le Viandier.”

Fricassee was likely developed as a way to tenderize tough cuts of meat. By cutting the meat into smaller pieces, then braising it in liquid the end result was a tender and flavorful stew. Chicken emerged as one of the most popular proteins to fricassee.

Over the centuries, fricassee chicken became a fixture of French cuisine and spread across Europe. Immigrants later brought the dish to America where it was referenced in cookbooks as early as the 18th century. President Abraham Lincoln was said to be very fond of chicken fricassee.

How Chicken Fricassee is Made

Fricassee falls between a sauté and a stew in technique. Here are the basic steps to making classic fricassee chicken:

• Cut the chicken into pieces – Chicken thighs or a mix of white and dark meat work best. The skin can be left on for added flavor. Cut the chicken into bite-sized pieces.

• Lightly flour the chicken – Toss the chicken pieces in flour seasoned with salt, pepper, and herbs. This light coating will help thicken the sauce later on.

• Sauté the chicken – Cook the floured chicken pieces in butter over medium-high heat until lightly browned on all sides. Don’t overcook at this stage.

• Sauté aromatics – Add onions, carrots, celery, and mushrooms to the pan. Cook until the vegetables are softened.

• Simmer in liquid – Return the chicken to the pan and add cooking liquid like chicken broth or water. Simmer gently until the chicken is cooked through.

• Make a creamy sauce – Whisk together flour and cream or milk to make a slurry. Pour it into the fricassee sauce while simmering to thicken and add richness.

• Finish with herbs – Stir in fresh parsley, thyme, or tarragon before serving. The herbs brighten up the flavor.

The hallmarks of Chicken Fricassee

There are a few key features that distinguish fricassee chicken from other braised chicken dishes:

• The chicken isn’t browned first – Unlike many stews, fricassee chicken is not seared before the braising liquid is added. This keeps the chicken pieces pale in color rather than browned.

• A white sauce is used – Milk, cream, or even egg yolks are used to make the stewing liquid into a creamy white sauce. This gives fricassee its signature velvety texture.

• Vegetables play a supporting role – Aromatic vegetables are cooked with the chicken to add flavor rather than play a starring role. The chicken takes center stage.

• Served with starchy sides – Fricassee chicken is typically served over or alongside rice, pasta, mashed potatoes, or buttery noodles to soak up the rich sauce.

Variations on Chicken Fricassee

While the French version is the most well known, chicken fricassee takes on different forms around the world:

• Spanish – Spanish fricassee uses a tomato-based sauce with red wine and olives.

• Caribbean – Jamaican fricassee chicken has a spicy, tomatoey sauce flavored with local herbs and spices.

• Cajun – Cajun fricassee often includes Trinity aromatics like bell pepper, onion, and celery with Creole seasoning.

• Moroccan – Moroccan chicken fricassee is called “fricassada” and features warming spices like cinnamon, cumin, and paprika.

• Jewish – Jewish fricassee uses chicken necks, feet, and offal along with meatballs simmered in schmaltz.

No matter the specific ingredients, the gentle braising method remains the same in producing tender, flavorful fricassee chicken.

Why Fricassee Chicken is So Delicious

There are several reasons why fricassee produces such a tasty chicken dish:

• Bone-in chicken thighs provide more flavor than breast meat alone. The skin also adds richness when left on.

• Lightly flouring the chicken helps thicken the sauce while adding savory depth.

• Aromatic vegetables like onions, carrots, and celery impart sweetness.

• Gentle simmering allows the chicken to cook slowly while the flavors meld.

• The creamy sauce made with milk or cream gives fricassee its luxurious mouthfeel and binds the ingredients.

• Fresh herbs brighten up the stew right before serving.

• Starchy sides soak up the delicious sauce which is key to enjoying fricassee chicken.

The sum of these parts is a comforting, crave-worthy chicken dish that has stood the test of time. Fricassee chicken continues to be a dinnertime staple for good reason. This back-to-basics braise celebrates quality ingredients with a simple yet elegant preparation.