Chicken Fricassee

chicken fricassee
Fricassee is a French word means to fry (frire) and to break in pieces (casser) or known as a method of cooking meat, which you cut up the meat (mostly chicken), sautéed and slow braised in stock and white wine. You can mix it with mushrooms, asparagus or vegetables you like. On this recipe I used green asparagus. You don’t have to go to French restaurant, just make this recipe at home, delicious. Chicken Fricassee is perfect to serve with a glass of white wine. 


Chicken Fricassee


  • 400g chicken fillet
  • 150g green asparagus
  • 100g mushroom
  • 1 onion
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 150ml white wine
  • 400ml chicken stock
  • 100ml cream
  • 2 bay leaves
  • a pinch of salt
  • a pinch of sugar
  • a pinch of cayenne pepper powder
  • 1 Tablespoon lemon juice
  • 2 sprig tarragon (additional)


  1. Peel the onion, cut in half and cut into rings.
  2. Wash asparagus and cut off the end about 2 inches wide.
  3. ca.3cm cut asparagus diagonally into long pieces.
  4. Wash and clean mushrooms and cut into quarters .
  5. Wash meat and dry it, then cut into small pieces/slices.
  6. Sauté onion in the melted butter, but do not let burn.
  7. Dust with flour and stir until everything is golden-yellow in color.
  8. Add white wine, chicken stock and pour cream and then stir about 3-4 minutes.
  9. Bring to boil and add mushroom, asparagus and bay leaves, cook for about 10 minutes.
  10. Add chicken fillet, cook another 5 minutes.
  11. Season chicken fricassee with salt, sugar, cayenne pepper and lemon juice.
  12. Wash tarragon, dry and finely chop. Before serving sprinkle over the fricassee.
  13. It is perfect to serve with french bread or rice.

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  1. That looks delicious! I love seeing your recipes! They always look so good! 🙂

  2. Creamy yummy chicken fricassee, looks wonderful.

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