What is Fricassee?

My wife found this great-looking recipe for Fricassee of Cornish Game Hens in the May edition of Bon Appetit and wanted to make it for dinner. It was easy to prepare and turned out great.

In fact, it's one of those recipes you know you will make again and again when friends come over for dinner. I really liked that once the prep is done and you start cooking, you can walk away from the stove and be with your guests.

I know what you're thinking. What the heck is a "fricassee?"

I used to think it was some form of the swear word you might hear on The Sopranos, "Hey, get your fricassee over here," But it's not.

Fricassee (FRIHK-uh-see) is a term for a type of stew most often made with chicken but can also be made with veal, rabbit, or Cornish game hens, as called for in this recipe. For the record, I will definitely try this recipe with chicken or veal; it is that good.

More On Chicken Fricassee

Chicken fricassee is a delightful and comforting dish originating in French cuisine. It is a testament to the richness and elegance of French cooking, combining tender chicken, flavorful vegetables, and a velvety sauce. This traditional recipe has been cherished for centuries and is a favorite among food lovers worldwide.

The word "fricassee" refers to a cooking technique that involves browning the meat and then slowly simmering it in a flavorful liquid until it becomes tender and succulent. The technique is often used for poultry and is known for creating dishes with a rich, savory taste. Chicken fricassee is no exception.

How to Prepare

To prepare a delicious chicken fricassee, start by browning chicken pieces in a large, heavy-bottomed pot or Dutch oven. The browning process helps develop a deep and robust flavor. Depending on your preference, you can use a whole chicken cut into pieces or opt for specific cuts like thighs or drumsticks.

Once the chicken is evenly browned, remove it from the pot and set it aside. In the same pot, sauté aromatic vegetables such as onions, carrots, and celery until they become soft and fragrant. These vegetables serve as the foundation for the sauce and add a wonderful depth of flavor to the dish.

Next, return the chicken to the pot and pour in a flavorful liquid such as chicken broth or white wine. The liquid should cover the chicken partially. Add herbs and spices like thyme, bay leaves, and black pepper to enhance the taste. Bring the mixture to a simmer and let it cook gently for about 30 to 40 minutes until the chicken is cooked through and tender.

Once the chicken is cooked, remove it from the pot and keep it warm. Now it's time to transform the cooking liquid into a luscious sauce. Whisk together flour and some of the cooking liquid in a separate bowl to make a slurry. This slurry helps thicken the sauce. Gradually pour the slurry into the pot, stirring continuously until the sauce thickens and coats the back of a spoon.

At this point, you can add a touch of cream to the sauce to make it even more velvety and luxurious. Return the chicken to the pot, allowing it to soak up the flavors of the sauce. Let it simmer for a few more minutes to ensure that all the flavors meld together beautifully.

What to Serve with Chicken Fricassee?

Chicken fricassee is traditionally served with accompaniments such as rice, noodles, or mashed potatoes. The creamy sauce coats the starch, creating a harmonious combination of flavors and textures. It's also common to garnish the dish with fresh herbs like parsley or chives for a pop of color and a burst of freshness.

Chicken fricassee is a versatile dish that lends itself to experimentation. You can add additional vegetables like mushrooms or peas for more variety and nutrition. Some variations even include bacon or wine for an extra layer of complexity. The beauty of this dish lies in its adaptability to personal tastes and seasonal ingredients.

Chicken fricassee is a timeless classic that showcases the artistry of French cuisine. Its tender chicken, flavorful vegetables, and velvety sauce create a sophisticated, comforting dish. Whether enjoyed on a cozy evening at home or served at a special gathering, chicken fricassee will surely please even the most discerning palate.

A Type of Stewing

When researching the traditional and current methods of making a fricassee, I found this term to be a catchall for many stewing methods. No wonder it is so confusing for us home cooks to understand what some of these cookbooks tell us.

I found some fricassee recipes calling for browning the meat in oil and others saying not to brown the meat but gently cook it in butter. One cookbook said you simmer the cooked meat in a liquid such as stock or wine, yet another calls for stewing it with vegetables.

As you will see below, the recipe from Bon Appetit has its own way of making what they call a fricassee, which is an alternative to a classic fricassee, but who cares; it turns out great and that's all that matters.

When I told my wife I was writing about last night's dinner, she reminded me of the incredible aroma that wafted throughout the house for the entire evening. You know how sometimes you cook something that smells great when you cook it, but a few hours later, it leaves a "funky" smell in the house?

Not this dish. I went out around 10 pm to walk the dog, and that wonderful scent of cooked onions, walnuts, and mint lingered when I returned.

This recipe calls for processing the walnuts and fresh mint in a food processor. As long as you are going to use your processor for this, you might as well use it to chop the onions and garlic.

I know some of you pros out there will say, "But RG, you have to hand chop the onions and garlic, or the texture will not be the same and it will affect the appearance of the finished dish."

To them, I say, "Phooey." The finished look will be just fine. On the other hand, if you have the time and enjoy the act of chopping and find it relaxing, chop away.

📖 Recipe

Print Recipe

Chicken Fricassee

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: American

Servings: 6 servings

Ingredients

2 tablespoons olive oil
3 Cornish game hens cut in half lengthwise
2 medium onions chopped
4 cloves garlic minced
1 cup walnuts
1 tablespoon fresh mint packed
1 teaspoon tomato paste
1 cup dry white wine
1 cup water
fresh mint sprints to garnish

Instructions

Add the onions and garlic to the pan and sauté until the onions are translucent, about 10 minutes.
While they are sautéing, process the walnuts and mint in a food processor until the walnuts are finely ground.
Stop, take a moment to smell the walnut/mint mixture. It is outrageous. Now add this mixture to the pan with the onions and garlic.
Next, add the tomato paste, wine and 1 cup of water to the pan and stir together. Return the hens to the pan, cover, and simmer for 20 minutes.
Turn the hens over and continue simmering until the hens are cooked through, about 20 minutes more.
The recipe in Bon Appetite called for removing the hens and keeping warm on a platter covered with tin foil and then reducing the liquids in the pan to create a sauce consistency. I found that this was not necessary and the onion/garlic/walnut/mint was ready to use as a sauce.
We served this dish with couscous and green beans so I plated a hen halve on top of a mound of couscous and poured the sauce on top. The beans were plated on the side. It not only looked and smelled great, the flavor was incredible.

Notes

What to do with leftovers?

I'm a big fan of preparing meals that yield great leftovers so I don't have to start from scratch the next night. With this dish, I removed the meat from the leftover hens and added it to the remaining sauce.

The next night I added a little olive oil to the sauce, heated it up and served it over pappardelle (a long ribbon pasta measuring 6 - 10 inches and anywhere from ½ - 1 inch wide). I'm not sure it wasn't even better than the night before.

As Tony Soprano might say, "Forget about it."