Cuban Chicken Fricassee is a Cuban-style chicken stew with an incredibly delicious combination of ingredients called Alcaparrado. This hearty, flavor-packed recipe is a one-pan dinner that you can make ahead and enjoy all week.
Like most stews, the flavors need time to blend, but you can still get this dish on the table in an hour. And there are a couple of shortcuts that will get you there sooner, if time is an issue. (You can also make it ahead!).
Loaded with chicken and potatoes in a tomato-based sauce, this stew is a warming, cozy fall and winter meal.
Fricassee is a stew that is usually made with chicken or meat that has been browned in a pan, cooked, and then served in a sauce with other things.
Chicken fricassee is a traditional French stew that is rich, creamy, and full of flavor. In this dish, vegetables are braised with tender pieces of chicken in a smooth sauce. Even though it sounds fancy, chicken fricassee is really simple to make at home. From the very beginning to the very end of this article, I’ll show you how to make chicken fricassee.
What Is Chicken Fricassee?
Chicken fricassee is a French stew consisting of chicken pieces and vegetables simmered in a creamy sauce. It falls somewhere between a sauté and a stew. The term “fricassee” can also refer to the cooking technique, which involves browning meat or poultry, then braising it in liquid.
Traditionally, chicken fricassee uses a classic mirepoix of onions, carrots, and celery However, you can customize it with your choice of vegetables like mushrooms, leeks, or garlic The braising liquid often contains white wine or chicken broth to lend maximum flavor. At the end, heavy cream or milk is stirred in to finish the fricassee sauce and make it luscious.
Benefits Of Making Chicken Fricassee
There are many great reasons to add chicken fricassee into your dinner rotation
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It’s budget-friendly since chicken thighs or legs are inexpensive.
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Super hearty and comforting for chilly weather. The creamy sauce is so satisfying.
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Perfect way to elevate boring chicken breasts into something special.
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Makes great leftovers or freezer meals. Just reheat for an easy weeknight dinner.
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Impressive enough for company without requiring fancy ingredients.
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Kids love the mild taste and soft chicken in the creamy sauce. It’s a win-win family meal.
How To Make Chicken Fricassee Step-By-Step
Ready to learn how to make easy chicken fricassee at home? Follow these simple steps:
Ingredients Needed
- Chicken pieces – boneless skinless thighs, bone-in thighs, drumsticks, etc.
- Onion
- Celery
- Mushrooms
- Garlic
- Fresh thyme or other herbs
- Butter or oil
- All-purpose flour
- Dry white wine or chicken broth
- Milk or heavy cream
- Salt and pepper
Instructions
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Season the chicken: Pat the chicken pieces dry and season all over with salt and pepper. You can also coat them lightly in flour if desired.
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Brown the chicken: Melt the butter or heat the oil in a Dutch oven or large pot over medium heat. Add the chicken pieces skin-side down first if using bone-in. Cook turning occasionally until browned on both sides, about 5 minutes per side. Transfer browned chicken to a plate.
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Cook the aromatics: Add the onion, celery, mushrooms and garlic to the pot. Cook for 5-7 minutes until softened. Add the thyme.
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Make the sauce: Whisk in the flour and cook for 1 minute. Pour in the wine or broth, scraping any browned bits off the bottom of the pot. Return the chicken pieces along with any juices to the pot.
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Simmer: Bring the liquid to a gentle simmer, then reduce heat to medium-low. Cover and cook for 20-25 minutes until chicken is cooked through.
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Finish making the sauce. Put the chicken on a serving dish and cover it to keep it warm. Turn the heat up to medium and add the milk or cream. Cook for 5 minutes until thickened slightly. Taste and adjust seasoning as needed.
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Serve: Pour the fricassee sauce over the chicken. Garnish with extra thyme leaves if desired. Serve with egg noodles, mashed potatoes, or rice. Enjoy!.
And that’s it! As you can see, chicken fricassee is easy to put together with just a few basic steps. The key is slowly simmering the chicken to perfection in the flavorful sauce.
Chicken Fricassee Tips & Variations
Chicken fricassee is quite versatile, so feel free to customize it to your liking. Here are some tips and tasty ways to change it up:
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Use any combination of chicken pieces like breasts, thighs, or drumsticks. Adjust cooking times as needed.
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Substitute half-and-half, heavy cream, or milk for a richer or lighter sauce.
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Add leeks, carrots, parsnips, turnips, or other vegetables.
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Use mushrooms like cremini, shiitake, oyster, or chanterelle.
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Instead of wine or broth, use chicken stock for maximum flavor.
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Stir in a spoonful of Dijon mustard or sprinkle with fresh lemon juice right before serving.
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For more richness, add a spoonful of crème fraîche at the end.
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Finish with chopped parsley, tarragon, dill, or chives for a pop of color and freshness.
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Make it gluten free by using rice flour instead of all-purpose flour to thicken.
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For a lower calorie option, remove chicken skin before cooking.
The possibilities are endless with chicken fricassee! Play around with different add-ins and flavors to invent your own signature version.
FAQs About Making Chicken Fricassee
If you’re new to cooking chicken fricassee, you probably have some questions. Here I’ll answer some of the most frequently asked questions:
What’s the best cut of chicken to use?
Chicken thighs or drumsticks are ideal since they have more fat and stay moist during braising. Boneless skinless thighs and boneless breasts also work well.
Can I use white or red wine?
A dry white wine like Sauvignon Blanc is traditional, but a light red wine would also be delicious. For a non-alcoholic option, use chicken broth.
What can I serve with chicken fricassee?
Buttery mashed potatoes, egg noodles, and steamed rice are classic accompaniments. You can also serve it with crusty bread.
How do you thicken the sauce?
Whisking flour into the braising liquid helps create a thick, creamy sauce. Adding heavy cream or milk at the end also helps.
What herbs go well with chicken fricassee?
Fresh thyme is classic, but you can also use parsley, tarragon, dill, rosemary, oregano, or marjoram.
Can I prepare chicken fricassee in advance?
Absolutely! It stores well for 2-3 days refrigerated and can be frozen for up to 3 months.
How do I reheat leftover chicken fricassee?
Reheat it gently on the stovetop over medium-low heat until hot, adding a splash of cream or water if the sauce is too thick.
Conclusion
Now you’re all set to make spectacular chicken fricassee at home! This classic French stew is comforting, full of flavor, and surprisingly easy to prepare. The key steps are browning the chicken, braising it gently in an aromatic sauce, and finishing with a hit of cream or milk. In just over 30 minutes, you can have a hearty meal the whole family will love.
Substitutions, Variations and Short Cuts
If I dont list an ingredient with a substitution, it means I think its best not to substitute it.
- You can use boneless, skinless thighs or breasts instead of the bone-in chicken if you’d like. Brown them per the instructions for the bone-in. (You will need about 2 ¾ to 3-pounds. ) .
- Manzanilla-pimiento stuffed olives and capers. These two ingredients can be substituted with jarred Alcaparrado. It should be in most grocery stores. The pimientos will be added to the mix, but they won’t be stuffed into the olives. This is the main difference.
- Canned tomatoes. If you want to use fresh tomatoes, make sure they’re on the sweet side and add an extra cup.
- Peas. Not salty edamame beans (about 1 cup) or spinach (about 4 packed cups) can be used instead of the peas.
- Red bell peppers. Instead of roasting the pepper yourself, you can buy them already roasted in a jar to save time.
- Red wine. Red wine vinegar and water (half and half), chicken or vegetable stock (low-sodium), or tomato juice (low-sodium) can be used instead of the wine.
- Vegetarian and vegan version. Cut extra-firm tofu or cauliflower into slices about ½ inch thick. Like the chicken, brown them first in the pan. Then, cut the time in the oven by about 10 minutes.
- Be sure not to skip searing (browning) the chicken. This keeps the juices inside, adds flavor, and cuts down on the time it takes to cook in the oven.
- The skin is usually still on a whole chicken that has been cut up. Pull it off with a paper towel if you can’t get it off. This way, it will be easy to peel off, especially on the wings and legs.
- When you’re searing the chicken, the pieces shouldn’t be crowded. If some of them don’t fit in one batch, do it in two. (But it’s okay if they’re crowded in the baking dish.) ).
- You can bake it in the pan instead of the baking dish if all the chicken pieces and sauce fit in it. Just make sure the pan is oven-safe.
How to Make it
– To roast the peppers (if you havent purchased them in a jar), place them directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners, place them in a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the plastic, and when they’re cool enough to work with, use your hands to peel off the charred skin. Then remove the stems and seeds, and cut them into bite-sized pieces.
– Preheat the oven to 400°F, adjust a rack to the center and coat the bottom of a large skillet (about 14-inch) with ¼ cup of olive oil.
– Place the pan over medium heat and add the onion and garlic. Sauté, stirring every few minutes, until the onions begin to brown, about 10 minutes.
– Season both sides of the chicken pieces with salt and pepper. Move the onions and garlic to the sides of the pan and add the chicken. Sauté just to brown the surface, about 1 minute per side. Remove the chicken from the pan and place it on a large plate or baking sheet and set aside.
– Add the potatoes to the pan and sauté them for about 4 minutes.
– Then add the roasted pepper, capers, olives, raisins and peas. Stir to blend and cook for a minute or so.
Mix the wine and citrus juices together, then add the tomatoes and wine to a pan. Stir to blend everything together, bring to a boil and then turn the heat to low. Simmer for about 4 minutes. Season to taste with salt and pepper.
– Spoon just enough sauce into the bottom of an approximately 15-inch baking dish to coat it. Than add the chicken pieces, smooth sides up. Pour the rest of the sauce into the dish, getting it mostly between the chicken pieces, and covering them slightly.
– Cover the baking dish with a lid or foil and place it in the preheated 400°F oven. Cook just until the chicken is cooked through, about 15 minutes.
– Remove the dish from the oven and let it sit for about 15 minutes before serving.
The best dishes to serve with Cuban Chicken Fricassee are those that will soak up any extra sauce in the plate or bowl. And of course, a light salad is always a great idea. Below are a handful of delicious suggestions.