Home dish

Chicken Fricassee

Name: Chicken Fricassee
Yield: 2 servings
Cuisine: Western
Ingredients: 6 chicken thighs, skin-on and bone-in; 1 tsp kosher salt; 1/2 tsp black pepper; 4 tbsp / 60g unsalted butter; 300 g / 10oz white mushrooms, halved if small, or cut in 4 to 6 if large; 2 medium brown onions, sliced 0.6 cm (1/2in) wide; 2 garlic cloves, finely minced; 1 bay leaf; 3 thyme sprigs (or 1/2 tsp dried thyme); 3 tbsp flour, plain / all-purpose; 1/2 cup white wine, preferably chardonnay; 3 cups chicken stock, low sodium; 1/4 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp parsley, chopped; 2/3 cup whipping/heavy cream; Chicken – Needs to be skin on, bone in pieces so they don't overcook and dry out. If you are dead set on making this with boneless breast, brown it per recipe, simmer sauce with lid off for; 15 minutes (to reduce), then add breast and simmer with lid on for 6 minutes or until internal temperature reaches 65°C/149°F; For boneless thigh, do the same except the internal temperature should be 75°C/167°F

by CookWhatHK0 saved

Chicken Fricassee browns bone-in thighs in butter, then braises them with mushrooms, onion, white wine and stock, finishing the sauce with cream.

Chicken Fricassee

法式奶油燜雞

Ingredients

材料

6 chicken thighs, skin-on and bone-in

連骨連皮雞髀 6 件

1 tsp kosher salt

猶太鹽 1 茶匙

1/2 tsp black pepper

黑胡椒 1/2 茶匙

4 tbsp / 60g unsalted butter

無鹽牛油 60 克（4 湯匙）

300 g / 10oz white mushrooms, halved if small, or cut in 4 to 6 if large

白蘑菇 300 克，細的對半切，大的切 4-6 份

2 medium brown onions, sliced 0.6 cm (1/2in) wide

中型洋蔥 2 個，切成 0.6 厘米厚片

2 garlic cloves, finely minced

蒜頭 2 瓣，剁碎

1 bay leaf

月桂葉 1 片

3 thyme sprigs (or 1/2 tsp dried thyme)

新鮮百里香 3 枝（或乾百里香 1/2 茶匙）

3 tbsp flour, plain / all-purpose

中筋麵粉 3 湯匙

1/2 cup white wine, preferably chardonnay

白葡萄酒半杯，最好用霞多麗

3 cups chicken stock, low sodium

低鈉雞湯 3 杯

1/4 tsp kosher salt

猶太鹽 1/4 茶匙

1/4 tsp black pepper

黑胡椒 1/4 茶匙

2 tbsp parsley, chopped

歐芹 2 湯匙，切碎

2/3 cup whipping/heavy cream

鮮忌廉 2/3 杯

Chicken – Needs to be skin on, bone in pieces so they don't overcook and dry out. If you are dead set on making this with boneless breast, brown it per recipe, simmer sauce with lid off for

雞肉——必須連皮帶骨，避免過熟變乾。若堅持用去骨雞胸，按食譜煎好後，揭蓋收汁

15 minutes (to reduce), then add breast and simmer with lid on for 6 minutes or until internal temperature reaches 65°C/149°F

15 分鐘（收汁），然後放入雞胸，蓋蓋煮 6 分鐘或至內部溫度達 65°C

For boneless thigh, do the same except the internal temperature should be 75°C/167°F

去骨雞髀，步驟相同，但內部溫度應達 75°C

Instructions

做法

Season the chicken: First, pat the chicken well dry with paper towels. Sprinkle it generously with salt and pepper.

醃製雞肉：用廚房紙吸乾雞肉，灑上鹽及黑胡椒。

Brown the thighs: In a large skillet or a heavy-based pot with a lid, melt the butter over medium-high heat. Place the chicken thighs in the pot, skin side down, and cook for 4 to 5 minutes until they turn a beautiful golden brown. Flip them over and cook the other side for just 1 minute before transferring them to a plate. You'll likely need to do this in two batches to ensure all the chicken is properly browned.

煎雞髀：在大平底鑊或厚底鍋（有蓋）以中大火融化牛油，雞髀皮面向下放入，煎 4-5 分鐘至金黃色。翻面再煎 1 分鐘，然後取出放碟。可能需要分兩批完成。

Sauté mushrooms and onion: Add the mushrooms, onion, bay leaf, and thyme to the pot. Cook for 5 minutes until the mushrooms are lightly golden; they won't develop a deep golden-brown color.

炒蘑菇和洋蔥：加入蘑菇、洋蔥、月桂葉及百里香，炒 5 分鐘至蘑菇略呈金黃色——不用深金褐色。

Add garlic and flour: Stir in the finely minced garlic and cook for 30 seconds. Add the flour and continue to cook for 1 minute.

加入蒜頭炒 30 秒，加入麵粉炒 1 分鐘。

Add wine and chicken stock: Pour in the white wine and chicken stock. Stir well, making sure to scrape the bottom of the pot to release any browned bits ("fond") stuck to the pan, incorporating them into the sauce.

加入白酒和雞湯：加入白葡萄酒及雞湯，攪拌並刮起鍋底的焦香物質（「fond」）溶入醬汁。

Return chicken to sauce: Carefully place the chicken back into the sauce, ensuring the skin side is facing up.

雞肉放回醬汁：將雞肉皮面向上放回醬汁中。

Simmer covered for 10 minutes: Once the mixture begins to simmer, adjust the heat so it maintains a constant, gentle bubble (not a rapid boil – you can refer to the video if available). On my stove, this typically means medium-low heat. Cover the pot with the lid and let it simmer for 10 minutes.

蓋蓋煮 10 分鐘：沸騰後調整火力至持續但不猛烈的微沸（中小火），蓋上蓋煮 10 分鐘。

Uncover and simmer for 20 minutes: Remove the lid and allow the fricassee to simmer for an additional 20 minutes. By this point, the chicken should be fully cooked, reaching an internal temperature of 75°C/167°F or slightly higher (mine usually registers between 175-190°F).

揭蓋再煮 20 分鐘：揭蓋繼續微沸 20 分鐘，雞肉即告熟透，內部溫度達 75°C 或以上（我的是 80-88°C）。

Create creamy sauce: Transfer the cooked chicken to a plate. Stir the cream into the sauce. Once the sauce returns to a simmer, taste it (I know, it's a big ask!). Add more salt if you think it's needed (I personally found I had to add about 2 tablespoons more flour at this stage to thicken the sauce).

忌廉醬汁：將雞肉取出放碟，加入鮮忌廉攪拌。沸騰後試味，按需加鹽（我加了約 2 湯匙麵粉使醬汁更濃稠）。

Serve! Return the chicken to the sauce, then remove the pot from the stove. Sprinkle with fresh parsley and serve immediately! This dish is traditionally served over mashed potatoes or rice. It also pairs well with short pasta varieties like penne, ziti, or macaroni.

上桌！將雞肉放回醬汁，離火。灑上歐芹即可上桌！傳統上配薯蓉或白飯食用，亦非常適合配短意粉如通粉、通心粉等。