Chicken Fricassee (Fricassee de Poulet a L'Ancienne)
By Martha Stewart Test Kitchen | Updated on September 8, 2022
Prep Time: 35 mins
Total Time: 1 hr 15 mins
Ingredients
1 whole chicken (3 ½ to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
1 small yellow onion, cut into ¼-inch dice (1 cup)
1 carrot, cut into ¼-inch dice (½ cup)
1 celery stalk, cut into ¼-inch dice (⅓ cup)
8 ounces cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
⅔ cup dry white wine
4 cups chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
¼ cup heavy cream
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice
Directions
Step 1
Brown Chicken
Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large
heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam
subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower
heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate.
Repeat with remaining chicken.
Step 2
Saute Mirepoix
Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a
wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
Step 3
Cook Mushrooms and Flour
Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release
liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1
minute.
Step 4
Pour in Wine and Broth
Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
Step 5
Simmer Chicken
Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie
parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a
simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30
minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard
herbs.
Step 6
Make and Add Liaison
To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly,
pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
Step 7
Finish with Tarragon, Lemon, and Butter
Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to
combine, and serve.
Cook's Notes
Have your butcher cut the breast in half, keeping the wings attached but removing the wing tips.
Cook's Notes
Fricassee can be made one day in advance -- just leave out the tarragon until you're ready to serve the meal. Let
fricassee cool completely in the pot, and then refrigerate it. Before serving, simmer the fricassee over medium heat,
uncovered, until hot, and stir in the tarragon.
Originally appeared: Martha Stewart Living, October 2012
