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Chicken Fricassee

The word “fricassee” basically refers to dishes where meat is cooked in a thick white sauce. Its origins are a combination of two French words, “Frire” which means to fry, and “Casser” which means to cook in a sauce. Whatever its origins, this simple, comforting dish is one which I guarantee you will want to cook again, and again.

Simon Majumdar's Chicken Fricassee recipe

Chicken Fricassee Recipe

(Serves 4-6)


  • 6 Chicken Thighs (with bone and skin on)

  • ½ Cup All Purpose Flour (for coating)

  • 1 Tablespoon All Purpose Flour (for thickening)

  • ½ Cup Heavy Cream

  • ½ Cup English Peas

  • ½ Cup Baby Carrots (I par cook these in the microwave for 2 minutes)

  • 1 Small White Onion (sliced thinly)

  • 1 Tsp Salt

  • 1 Tsp Ground Black Pepper

  • 1 Tsp Garlic Powder

  • ½ Cup White Wine

  • 1 Cup Chicken Stock

  • ½ Cup Flat Parsley (finely chopped)

  • 3 Tablespoons of Olive oil for cooking

  • 1 Tsp of Butter for cooking



  • Mix the All Purpose flour with the salt, pepper and garlic powder.

  • Coat the chicken thighs in the flour coating, shaking off any excess.

  • Heat the olive oil in a skillet to a medium heat.

  • Place the chicken in the skillet skin side down and cook for 3-4 minutes.

  • Turn the chicken over and cook for the same time on the other side. The chicken should be golden brown.

  • Remove the chicken from the skillet and reserve on a plate.

  • Add the butter to the pan and cook until it is melted and bubbling.

  • Add the sliced onions, sprinkle with salt, and cook until soft and golden brown.

  • Add the tablespoon of AP flour and combine with the onions.

  • Cook for two minutes until the flour loses its raw smell.

  • Add the white wine, combine well with the onions and flour mixture, and cook for 2-3 minutes.

  • Add the chicken stock and simmer for 3-4 minutes.

  • Add the carrots to the pan.

  • Add the chicken to the pan, skin side up.

  • Cook for 8-10 minutes.  The sauce should begin to thicken, if it becomes too thick, thin out with a little milk.

  • Add the cream to the pan and simmer for 3-4 minutes.

  • Add the peas to the pan.

  • Check for seasoning, and add salt and pepper to taste.

  • Add the chopped parsley.

  • Serve at the table in the skillet.  I like to serve this with a simple bowl of boiled rice.


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