Chicken Fricassee Recipe

Name: Chicken Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.6 kg oven-ready chicken; 2 None leeks, trimmed and chopped; 2 None carrots, peeled and chopped; 2 None celery stalks, chopped; 2 None onions, peeled and chopped; 3-4 None bay leaves; 8-10 None black peppercorns; 500 g asparagus spears, trimmed and chopped; 2 tbsp vegetable oil; 500 g button mushrooms, wiped; 300 g long grain rice; 125 g butter; 100 g plain flour; 1-2 tsp lemon juice; 2 medium egg yolks; 200 ml double cream; 200 g frozen petits pois; 2 tbsp fresh chopped parsley

Servings: persons

1.6 kg oven-ready chicken
2 None leeks, trimmed and chopped
2 None carrots, peeled and chopped
2 None celery stalks, chopped
2 None onions, peeled and chopped
3-4 None bay leaves
8-10 None black peppercorns
500 g asparagus spears, trimmed and chopped
2 tbsp vegetable oil
500 g button mushrooms, wiped
300 g long grain rice
125 g butter
100 g plain flour
1-2 tsp lemon juice
2 medium egg yolks
200 ml double cream
200 g frozen petits pois
2 tbsp fresh chopped parsley

1
Place chicken, leeks, carrots, celery, onions, bay leaves and peppercorns in a large pot and cover with about 12 cups cold water. Bring to a boil then reduce heat and simmer for about 1 hour 15 mins. Remove chicken from stock, discard bones and skin and cut meat into pieces. Strain stock, reserving 5 1/2 cups.
2
Meanwhile, steam asparagus until just tender then rinse under cold water and set aside. Heat oil in a frying pan and saute mushrooms over high heat until golden and tender. Drain and set aside.
3
Boil rice in salted water according to package instructions until tender. Drain then add 2 tbsp butter.
4
Melt remaining butter in a large pan then add flour and cook for 1 min. Gradually whisk in reserved stock then bring to a boil. Add lemon juice then reduce heat to a simmer and very gradually whisk in egg yolks then cream. Season to taste. Add chicken, asparagus, mushrooms and peas and simmer very gently for 4-5 mins. Serve with rice and garnished with chopped parsley.

1714

kcal

Calories

Fat

115

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1.6 kg oven-ready chicken, 2 None leeks, trimmed and chopped, 2 None carrots, peeled and chopped, 2 None celery stalks, chopped, and more.

Yes, Chicken Fricassee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fricassee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions