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)

89 Pinches 6 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Mar 28, 2012

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

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make fricassée de poulet (chicken fricassee)

Step 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.

Step 2

Add chicken; brown on all sides, about 5 minutes. Add salt and pepper.
Step 3

Sprinkle the top of the chicken with the flour; stir for 1 minute, thoroughly coating the chicken with the flour.
Step 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.
Step 5

Turn off the heat; stir in the crème fraîche or whipping cream. Serve hot.
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