The fastest & most delish French chicken stew made with browned chicken pieces braised in a creamy white wine sauce. Served with toasted bread slices to scoop up every last bit.
Chicken Fricassée
Chicken Fricassée
with white wine & fresh cream
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Carrot
- Chicken
- Farm-style Bread Slices
- Free-range Chicken Mini Fillets
- Fresh Cream
- Onion
- Onions
- Stock Mix
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GOLDEN Chicken
Place a deep pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
STOCK & SLURRY
In a small bowl, combine the stock mix with 10ml of cold water to form a slurry. Set aside.
SIMMERING STEW
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the Carrot pieces and sliced onion until slightly softened, 6-8 minutes (shifting often). Add the wine and simmer until almost evaporated, 1-2 minutes. Add the cream and 150ml of water. Bring to a boil and stir in the stock slurry. Simmer until thickened, 3-4 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked Chicken back to the sauce. Loosen with warm water if too thick. Season.
BREAD
Place a clean pan over medium-high heat with a knob of butter. When melted, toast the bread slices until golden, 1-2 minutes per side.
DIG IN
Bowl up the Chicken fricassée, and finish it off with a crack of black pepper. Serve with the toasted bread. Simple yet stunning, Chef!
GOLDEN Chicken
Place a deep pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
STOCK & SLURRY
In a small bowl, combine the stock mix with 20ml of cold water to form a slurry. Set aside.
SIMMERING STEW
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the Carrot pieces and sliced onion until slightly softened, 6-8 minutes (shifting often). Add the wine and simmer until almost evaporated, 1-2 minutes. Add the cream and 250ml of water. Bring to a boil and stir in the stock slurry. Simmer until thickened, 3-4 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked Chicken back to the sauce. Loosen with warm water if too thick. Season.
BREAD
Place a clean pan over medium-high heat with a knob of butter. When melted, toast the bread slices until golden, 1-2 minutes per side.
DIG IN
Bowl up the Chicken fricassée, and finish it off with a crack of black pepper. Serve with the toasted bread. Simple yet stunning, Chef!
GOLDEN Chicken
Place a deep pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
STOCK & SLURRY
In a small bowl, combine the stock mix with 30ml of cold water to form a slurry. Set aside.
SIMMERING STEW
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the Carrot pieces and sliced onion until slightly softened, 8-10 minutes (shifting often). Add the wine and simmer until almost evaporated, 2-3 minutes. Add the cream and 350ml of water. Bring to a boil and stir in the stock slurry. Simmer until thickened, 4-5 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked Chicken back to the sauce. Loosen with warm water if too thick. Season.
BREAD
Place a clean pan over medium-high heat with a knob of butter. When melted, toast the bread slices until golden, 1-2 minutes per side.
DIG IN
Bowl up the Chicken fricassée, and finish it off with a crack of black pepper. Serve with the toasted bread. Simple yet stunning, Chef!
GOLDEN Chicken
Place a deep pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
STOCK & SLURRY
In a small bowl, combine the stock mix with 40ml of cold water to form a slurry. Set aside.
SIMMERING STEW
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the Carrot pieces and sliced onion until slightly softened, 8-10 minutes (shifting often). Add the wine and simmer until almost evaporated, 3-4 minutes. Add the cream and 450ml of water. Bring to a boil and stir in the stock slurry. Simmer until thickened, 4-5 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked Chicken back to the sauce. Loosen with warm water if too thick. Season.
BREAD
Place a clean pan over medium-high heat with a knob of butter. When melted, toast the bread slices until golden, 1-2 minutes per side.
DIG IN
Bowl up the Chicken fricassée, and finish it off with a crack of black pepper. Serve with the toasted bread. Simple yet stunning, Chef!
Frequently Asked Questions
What is the preparation time for Chicken Fricassée?
The preparation time for Chicken Fricassée with white wine & fresh cream is between 20 and 35 minutes.
What is the total time required to make Chicken Fricassée with white wine & fresh cream?
The total time required to make Chicken Fricassée with white wine & fresh cream is between 25 and 40 minutes.
How many servings does Chicken Fricassée provide?
4 servings
What are the main ingredients in Chicken Fricassée?
Carrot, Chicken, Farm-style Bread Slices, Free-range Chicken Mini Fillets, Fresh Cream, Onion, Onions, Stock Mix, White Wine
What is the nutritional information of Chicken Fricassée?
Calories: 835, Carbs: 98 grams, Fat: grams, Protein: 42.9 grams, Sugar: 19.4 grams, Salt: 1418 grams
How do I prepare Chicken Fricassée?
BREAD: Place a clean pan over medium-high heat with a knob of butter. When melted, toast the bread slices until golden, 1-2 minutes per side. DIG IN: Bowl up the chicken fricassée, and finish it off with a crack of black pepper. Serve with the toasted bread. Simple yet stunning, Chef! SIMMERING STEW: Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the carrot pieces and sliced onion until slightly softened, 6-8 minutes (shifting often). Add the wine and simmer until almost evaporated, 1-2 minutes. Add the cream and 250ml of water. Bring to a boil and stir in the stock slurry. Simmer until thickened, 3-4 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken back to the sauce. Loosen with warm water if too thick. Season. GOLDEN CHICKEN: Place a deep pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. STOCK & SLURRY: In a small bowl, combine the stock mix with 20ml of cold water to form a slurry. Set aside.
What should be prepared from my kitchen to make Chicken Fricassée?
Carrot, Chicken, Farm-style Bread Slices, Free-range Chicken Mini Fillets, Fresh Cream, Onion, Onions, Stock Mix, White Wine
How many calories does Chicken Fricassée have?
835 calories
How much fat content does Chicken Fricassée have?
grams
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