fricassée de poulet (chicken fricassee)

Name: Fricassée de Poulet (Chicken Fricassee)
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: French
Ingredients: 2 tablespoon(s) butter, i used unsalted; 2 tablespoon(s) olive oil, extra virgin; 1 medium onion, chopped; 2 clove(s) garlic, minced; 1 1/2 pound(s) skinned chicken breasts, cubed in bite sized pieces; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 3 tablespoon(s) all purpose flour; 1 cup(s) water; 1/2 cup(s) dry white wine; 1/2 pound(s) pound mushrooms, cleaned and sliced 1/4 inch; 3 medium carrots, scraped and julienned in 1/4 inch wide strips; 3 tablespoon(s) chopped fresh tarragon (or 1 tablespoon dried); 1/2 cup(s) crème fraîche or whipping cream (i used whipping cream)

(2 ratings)

review

Recipe by

Diane Atherton

@DeeDee2011

PINE MOUNTAIN, GA

I recently won a Staub La Cocotte dutch oven and I wanted to try my hand at a french dish in this pot that was made in France. Seems only fitting. I chose Fricassée de Poulet because it was easy and quick to put together. It's rich in flavor and elegant enough to serve at a dinner party It goes well with rice. Even though I did not have any, I think wild rice would be an excellent choice for this dish. I used a yellow rice instead and it was good! Hope you enjoy! Recipe is from "Easy French Food" My photo's

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(2 ratings)

yield 6 serving(s)

prep time 10 Min

cook time 20 Min

method Stove Top

Ingredients For fricassée de poulet (chicken fricassee)

2 Tbsp

butter, i used unsalted
2 Tbsp

olive oil, extra virgin
1 md

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 md

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)

How To Make fricassée de poulet (chicken fricassee)

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.
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fricassée de poulet (chicken fricassee)

Ingredients For fricassée de poulet (chicken fricassee)

How To Make fricassée de poulet (chicken fricassee)

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