Best Chicken Fricassee Fricassee De Poulet A Lancienne Recipes

Chicken Fricassee (Fricassée De Poulet) image

Provided by WiGal

Time 1h4m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
1 1/2 lbs skinless chicken breasts, cubed in bite sized pieces
3/4 teaspoon salt
1/2 teaspoon pepper
2 1/2 tablespoons flour
1 1/2 cups water
3/4 cup white wine
1/2 lb mushroom, cleaned and sliced 1/4 inch
3 medium carrots, scraped and julienned in 1/4 inch wide strips
2 tablespoons fresh tarragon, chopped
1/2 cup creme fraiche or 1/2 cup whipping cream

Steps:

Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat.
Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally.
Add the chicken and brown on all sides - about ten minutes.
Stir in salt and pepper.
Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon.
Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
Taste and adjust seasonings, if you wish.
Turn off the heat and stir in the crème fraîche.
Serve hot.

Fricassée de Poulet (Chicken Fricassee) image

Provided by Diane Atherton

Categories Chicken

Time 30m

Number Of Ingredients 14

2 Tbsp butter, i used unsalted
2 Tbsp olive oil, extra virgin
1 medium onion, chopped
2 clove garlic, minced
1 1/2 lb skinned chicken breasts, cubed in bite sized pieces
1/2 tsp salt
1/2 tsp pepper
3 Tbsp all purpose flour
1 c water
1/2 c dry white wine
1/2 lb pound mushrooms, cleaned and sliced 1/4 inch
3 medium carrots, scraped and julienned in 1/4 inch wide strips
3 Tbsp chopped fresh tarragon (or 1 tablespoon dried)
1/2 c crème fraîche or whipping cream (i used whipping cream)

Steps:

1. Over a medium heat; melt butter and olive oil in a dutch oven or other large skillet. Add onions and garlic and cook for 5 minutes, stirring ocassionally.
2. Add chicken; brown on all sides, about 5 minutes. Add salt and pepper.
3. Sprinkle the top of the chicken with the flour; stir for 1 minute, thoroughly coating the chicken with the flour.
4. Stir in the water and wine; add prepared mushrooms, carrots and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are tender.
5. Turn off the heat; stir in the crème fraîche or whipping cream. Serve hot.