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chicken-fricasseeA “fricassee” is somewhere between a soup and a stew.

Don’t let the name scare you – it basically just means a meat is cut up, braised, and served with a sauce.

This dish has a few steps, but it’s not complicated. Impress your friends or make it on date night for your special someone. 


2 large chicken breasts (bone in with skin)
1 bay leaf
1 medium carrot
1 medium celery stalk
8 ounces cremini mushrooms
2 sprigs flatleaf parsley
2 sprigs thyme
1 small yellow onion
1 large egg yolk
2 cups fat free, low sodium chicken broth
salt and pepper to taste
1/2 tablespoon olive oil
1 1/2 tablespoons unsalted butter
1/8 cup heavy cream
1/2 cup white wine


Step 1: Brown Chicken

Season chicken on both sides with 1/2 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 1 1/2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add 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.

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

Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes.

Step 4: Pour in Wine and Broth

Add wine to pot, and bring to a boil, stirring 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.

Nutritional information:

Cal: 237
Fat: 12g
Carb: 7g
Protein: 21g
Net Carbs 5.4g

GreenLite units:

3P, 1.5C, 1 cond.

*adapted from Martha Stewart



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