Fricassee of Chicken French Cream (Printable Version)
French classic with tender chicken in silky cream sauce, delicately seasoned and finished with nutmeg.
# What You'll Need:
→ Poultry
01 -
1 whole young chicken, cut into 8 pieces
→ Dairy
02 -
4 tablespoons unsalted butter, divided and softened
03 -
½ pint (approx. 240 ml) heavy cream
→ Pantry
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
2 tablespoons all-purpose flour
07 -
½ pint (approx. 240 ml) chicken broth
08 -
Pinch freshly grated nutmeg
→ Enrichment (Optional)
09 -
2 egg yolks, beaten (optional, for added richness)
# Steps To Follow:
01 -
Pat the chicken pieces dry with paper towels, then season thoroughly with salt and freshly ground black pepper.
02 -
Heat half the butter in a large, heavy-bottomed pan over medium-high heat. Brown the chicken pieces in batches for even coloring, avoiding overcrowding. Return all pieces to the pan once browned.
03 -
Pour in enough chicken broth to half-submerge the chicken pieces. Cover the pan with a tight-fitting lid and gently simmer for 30 minutes, or until chicken is tender.
04 -
Transfer the cooked chicken to a warm dish and tent loosely with foil to retain heat. Skim any excess fat from the surface of the cooking liquid.
05 -
Combine flour with 2 tablespoons softened butter to form a smooth paste. Stir the paste into the simmering pan juices, whisking constantly until the sauce thickens and becomes velvety.
06 -
Pour the heavy cream into the thickened sauce and return to a gentle boil. Immediately remove from heat once slightly reduced.
07 -
If using egg yolks, beat yolks in a small bowl. Gradually whisk a little of the hot sauce into the yolks to temper, then slowly incorporate the tempered yolks into the sauce off the heat. Do not re-boil to prevent curdling.
08 -
Grate in a pinch of fresh nutmeg and adjust seasoning if needed. Arrange the chicken on a warm serving platter or return to the pan, spooning the sauce generously over the pieces.
# Notes and Tips:
01 -
For a lighter sauce, omit the egg yolks. Fricassée improves if cooked ahead and gently reheated, with additional cream if thickened.