What is Fricassee Chicken? A Classic French Cooking Method Explained

French food that has been around for hundreds of years is fricassee chicken. Juicy chicken pieces are cooked in a creamy white sauce with onions, mushrooms, carrots, and other vegetables. On a cold day, this stew is the perfect meal to warm you up. Let us look more closely at what fricassee chicken is and why it tastes so good.

The Origins and History of Fricassee

The word “fricassee” was first used in English writing around the middle of the 1600s. It comes from the French words “frire,” which means “to fry,” and “casser,” which means “to break up.” The first copy of the medieval French cookbook “Le Viandier” from the 1400s has recipes for fricassee dishes. “.

It is likely that fricassee was created as a way to make tough cuts of meat more tender. The meat was cut up into smaller pieces and then braised in liquid to make a tender and tasty stew. Chicken became one of the most popular meats to fricassee.

Over the centuries, fricassee chicken became a fixture of French cuisine and spread across Europe. Immigrants later brought the dish to America where it was referenced in cookbooks as early as the 18th century. President Abraham Lincoln was said to be very fond of chicken fricassee.

How Chicken Fricassee is Made

Fricassee falls between a sauté and a stew in technique. Here are the basic steps to making classic fricassee chicken:

• Cut the chicken into pieces – Chicken thighs or a mix of white and dark meat work best. The skin can be left on for added flavor. Cut the chicken into bite-sized pieces.

• Lightly flour the chicken – Toss the chicken pieces in flour seasoned with salt, pepper, and herbs. This light coating will help thicken the sauce later on.

• Put the chicken in a pan and coat it with flour. Add butter and cook the chicken over medium-high heat until it’s lightly browned on all sides. Don’t overcook at this stage.

• Sauté aromatics – Add onions, carrots, celery, and mushrooms to the pan. Cook until the vegetables are softened.

• Simmer in liquid – Return the chicken to the pan and add cooking liquid like chicken broth or water. Simmer gently until the chicken is cooked through.

• Make a creamy sauce – Whisk together flour and cream or milk to make a slurry. Pour it into the fricassee sauce while simmering to thicken and add richness.

• Finish with herbs – Stir in fresh parsley, thyme, or tarragon before serving. The herbs brighten up the flavor.

The hallmarks of Chicken Fricassee

There are a few key features that distinguish fricassee chicken from other braised chicken dishes:

• The chicken isn’t browned first – Unlike many stews, fricassee chicken is not seared before the braising liquid is added. This keeps the chicken pieces pale in color rather than browned.

• A white sauce is used – Milk, cream, or even egg yolks are used to make the stewing liquid into a creamy white sauce. This gives fricassee its signature velvety texture.

• Vegetables play a supporting role – Aromatic vegetables are cooked with the chicken to add flavor rather than play a starring role. The chicken takes center stage.

• Served with starchy sides – Fricassee chicken is typically served over or alongside rice, pasta, mashed potatoes, or buttery noodles to soak up the rich sauce.

Variations on Chicken Fricassee

While the French version is the most well known, chicken fricassee takes on different forms around the world:

• Spanish – Spanish fricassee uses a tomato-based sauce with red wine and olives.

• Caribbean – Jamaican fricassee chicken has a spicy, tomatoey sauce flavored with local herbs and spices.

• Cajun – Cajun fricassee often includes Trinity aromatics like bell pepper, onion, and celery with Creole seasoning.

• Moroccan – Moroccan chicken fricassee is called “fricassada” and features warming spices like cinnamon, cumin, and paprika.

• Jewish – Jewish fricassee uses chicken necks, feet, and offal along with meatballs simmered in schmaltz.

No matter the specific ingredients, the gentle braising method remains the same in producing tender, flavorful fricassee chicken.

Why Fricassee Chicken is So Delicious

There are several reasons why fricassee produces such a tasty chicken dish:

• Bone-in chicken thighs provide more flavor than breast meat alone. The skin also adds richness when left on.

• Lightly flouring the chicken helps thicken the sauce while adding savory depth.

• Aromatic vegetables like onions, carrots, and celery impart sweetness.

• Gentle simmering allows the chicken to cook slowly while the flavors meld.

• The creamy sauce made with milk or cream gives fricassee its luxurious mouthfeel and binds the ingredients.

• Fresh herbs brighten up the stew right before serving.

• Starchy sides soak up the delicious sauce which is key to enjoying fricassee chicken.

The sum of these parts is a comforting, crave-worthy chicken dish that has stood the test of time. Fricassee chicken continues to be a dinnertime staple for good reason. This back-to-basics braise celebrates quality ingredients with a simple yet elegant preparation.