Fricassée de Poulet (Chicken Fricassee)

Diane Hopson Smith


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

pinch tips: How to Carve a Whole Chicken





10 Min


20 Min


Stove Top


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
1/2 tsp
3 Tbsp
all purpose flour
1 c
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)

Directions Step-By-Step

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.
Add chicken; brown on all sides, about 5 minutes. Add salt and pepper.
Sprinkle the top of the chicken with the flour; stir for 1 minute, thoroughly coating the chicken with the flour.
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.
Turn off the heat; stir in the crème fraîche or whipping cream.

Serve hot.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy