New recipes

Chicken fricassee with mushrooms and rosemary recipe

Chicken fricassee with mushrooms and rosemary recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Mushroom chicken

Chicken thighs are braised with mushrooms, garlic and rosemary in white wine. Enjoy with a crusty loaf or baguette.

138 people made this

IngredientsServes: 4

  • 4 tablespoons olive oil, divided
  • 175g fresh mushrooms, sliced
  • 4 cloves garlic, peeled and halved
  • 2 tablespoons fresh rosemary, chopped
  • 450g chicken thighs
  • salt and freshly ground black pepper to taste
  • 1/4 teaspoon crushed red chilli flakes
  • 180ml dry white wine
  • 12 cherry tomatoes
  • 12 Nicoise olives

MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min

  1. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
  2. Wipe out frying pan, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.
  3. Return mushrooms to frying pan, and sprinkle red chilli flakes over chicken. Pour in white wine, scraping the bottom of the frying pan with a wooden spoon. Cook about 3 minutes.
  4. Reduce heat to low; cover, and simmer gently for 1 hour.
  5. Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.

Recently viewed

Reviews & ratingsAverage global rating:(156)

Reviews in English (115)

Used different ingredients..1) I added 1 chopped onion and fried with the Mushrooms..2) The garlic was browned before the chicken so took the garlic out mid fry.-08 Jun 2010

Delicious, easy, fairly cheap.-24 Aug 2015

This was delicious! I will definately try again. Well worth the wait.-08 Jun 2010

Tarragon. Although you may not be familiar with it, tarragon is a very common herb used in lots of French cooking. It is often used to flavor white wine or champagne vinegar and pairs very nicely with chicken as in this dish. You will frequently find this plant growing in people's herb gardens in France, and it is fairly easy to grow. If you haven't explored this flavor, I encourage you to give it a try.

However, if you don't wish to flavor your chicken fricassee with tarragon, it certainly isn't essential. Try any other herb or combination of herbs you wish. Thyme or rosemary would also go nicely with this particular recipe. Remember that when changing herbs around 1 tablespoon of dried herbs usually substitutes for about 3 tablespoons of fresh , and that some herbs are much stronger flavors than others. Experimentation though is always fun.

Serving Suggestions. Since this chicken fricassee recipe gets a dose of high calorie (and very delicious) crème fraîche for the final touch, you might want to save it for meals when you are having company. You could make it ahead and gently rewarm it to serve without losing much of its deliciousness.

It goes well with rice, and I love it with brown rice or a wild rice blend. Go light with the entree (tossed salads are an eternal favorite here in France too), and serve something with fruit for dessert.

Ingredients and Substitutions

  • Chicken: Use a whole chicken if you like all the different pieces. One of the advantages of a whole chicken is that you can make broth with the backbone, wings, etc. However, if you prefer only thighs, breasts, or boneless chicken, those will work too. I pull the skin off because after the chicken cooks for an hour the skin will no longer be crispy.
  • Butter: Substitute vegetable oil for the butter. Several readers have suggested that oil works better in getting the roux to brown before it burns. Suit yourself.
  • Flour: Bleached or unbleached flour will work. If you need to go gluten-free, you can substitute almond flour. However, the texture will not be as smooth and rich as it is with regular flour.
  • Onions: Use fresh or frozen diced onions.
  • Celery: Celery is an essential part of this dish. I can&rsquot think of any substitutes to recommend.
  • Bell Peppers: I like to use lots of different colors of bell peppers: red, yellow, orange, and green. At the very least, use green bell peppers to get the authentic Cajun taste.
  • Garlic: Garlic is an important ingredient. Fresh is always better but jarred garlic is acceptable.
  • Mushrooms: Baby Bellas hold their shape better than standard white button mushrooms. They are also more attractive in the final dish.
  • Carrots: After making this for years, I started adding baby carrots just because it&rsquos easy to throw them in the pot, and then I don&rsquot have to prepare another vegetable for dinner.
  • Seasonings: Adding the spices as specified will result in a fairly spicy dish typical of Cajun fare.

Recipe: Chicken Fricassée (Gordon Ramsay)

Gordon Ramsay uses a whole chicken jointed into 8 pieces and cooks it with smoked bacon, garlic and mushrooms, but I decided to use 4 chicken marylands, cut up into 4 drumsticks and 4 thighs. The recipe calls for flambeing the chicken with brandy, but I skipped this step and just simmered it at high heat for a couple of minutes. Since I prefer crispy skin when I eat chicken thigh/drumsticks, I placed the cooked chicken under a hot grill for several minutes for the skin to crisp up (but this step is completely optional).

This was a huge hit with my kids - even before I finished snapping photos, they have already finished one drumstick each. Eaten with the sauce, I have to admit it's really delicious! The chicken is moist and flavorful. I would definitely make this again, seeing that it takes less than 45 minutes to prepare and results in an utterly satisfying dish.

Chicken Fricassée
Recipe by Baby Sumo, adapted from Gordon Ramsay's Ultimate Home Cooking
Preparation time: 5 minutes
Cooking time: 40 minutes
Serves 4

2 tbsp olive oil
4 chicken maryland, jointed into 4 drumsticks and 4 thighs
100g bacon lardons or streaky bacon, sliced
4 garlic cloves, peeled and crushed
150g white button mushrooms, halved
1 bay leaf
2 rosemary sprigs
2 thyme sprigs, leaves only
50ml brandy
400ml chicken stock
Sea salt and freshly ground black pepper

To garnish
2 sprigs of thyme or chopped parsley

1. In a large heavy-based sauté pan or casserole over medium heat, add the olive oil. Season the chicken with salt and pepper, then add to the hot pan (put the thighs in skin side down) and sauté for 3-4 minutes on one side, until golden. (You may need to do it in two batches if your pan is small) Turn the chicken over, add the lardons, garlic and mushrooms and mix well. Stir in the bay leaf, rosemary and thyme.

2. Add the brandy, and increase to medium high heat and simmer for 1 minute, then lower the heat back to medium and simmer gently for 2-3 minutes.

3. Pour in the chicken stock and bring to a gentle simmer. Cook uncovered, over medium low heat for 10 minutes, then cover and cook for a further 15 minutes, until the chicken is cooked through.

4. Transfer to a baking tray, and place under hot grill for 4-5 minutes for crispy skin (this is an additional step which I did to crisp up the skin).

5. In the meantime, increase the heat under the pan to medium high to reduce and slightly thicken the sauce.

6. Discard the garlic, rosemary and bay leaf. Spoon sauce with mushroom and bacon onto plate and top with chicken. Garnish with thyme (leaves only) or chopped parsley.

Note: Original recipe uses 1 large free range chicken jointed into 8 pieces. I used thin streaky bacon cut into strips as I couldn't get bacon lardons here. I also substituted chestnut mushrooms for white button mushroom. I also did not flambé the chicken after adding the brandy.

* I am submitting this to the "Cook Like Gordon Ramsay" event which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Gordon Ramsay websites or cookbooks for the whole month of August 2014. You can link your posts at one of the host's pages.

Your post must be a current post i.e. posted in August 2014 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:

* I am submitting this post to "Cook-Your-Books #15" hosted by Joyce.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

Avondale Chicken Fricassee Review of Taste of Tremé

Avondale Chicken Fricassee is a savory, delicious stewed chicken dish that brings to mind the melting pot flavors of New Orleans. A copy of Taste of Tremé was sent to me by the publishers for the purpose of an honest review. Affiliate links have been used in this post to link to items I am discussing.

Happy Mardi Gras! I meant to get this recipe out to you guys a little bit before Mardi Gras, but then it just never happened. But honestly, while it is true this is a New Orleans dish, there is no reason to confine your enjoyment of this recipe to just one day a year. It was absolutely fantastic, everyone in my house loved it, I would make it again for sure and not just for Mardi Gras.

I found the recipe in a book I had been sent to review, Todd-Michael St. Pierre’s Taste of Treme: Creole, Cajun, and Soul Food from New Orleans’ Famous Neighborhood of Jazz. It took me a while to get to it–as it happened I was sent a lot of cookbooks at the same time, and this one got put on the back-burner. But with Mardi Gras coming, I pulled it out. I have been to New Orleans several times, but never have I been to Tremé, the country’s oldest African American neighborhood and, according to the book, an important center for jazz and food. The book itself is hardback but small, with many color pictures. The recipes are written in a colorful language, calling, for example, for ingredients such as “Holy Trinity Wit da Pope” (the mix of aromatics that begin so many dishes in New Orleans: celery, onions and green bell pepper). The book is not what I would call a great beginner cookbook, the colorful language can make some of the recipes read confusingly and the index is especially frustrating, as it only lists dishes by their colorful names, not ingredients. However, having said that, I enjoyed reading this cookbook, and I loved this dish and am really excited to make others from the book. I guess I would say that the recipes require a little work, but not excessively so and they definitely reward.

I adapted the recipe both to our tastes and to what I had available. You can read more about how I review cookbooks at my review of Easy Indian Cooking. My main changes to the recipe were to utilize the bacon grease I had leftover from our brunch of Pain Perdu with bacon and because I did not have any bell pepper (sacrilege, I realize) I used all celery and onion. I also increased the mushrooms because we are mushroom obsessed. I made my Creole/Cajun spice blend using some Walker & Sons Slap Ya Mama Cajun Seasoning, which I then doctored with some herbs and spices. I have listed the recipe below. But feel free to substitute with whatever Creole or Cajun seasoning you have around.

Recommended recipes

  • Chicken Fricassee
  • Lazy Chicken Fricassee 2
  • Homemade Chicken Fricassee 3
  • Thracian Chicken Fricassee 2
  • Irresistible Chicken Fricassee 3
  • Easy Chicken Fricassee 12
  • Grandma`s Chicken Fricassee 2
  • Mom`s Chicken Fricassee 2
  • Chicken Fricassee with Milk 4

Recipe Summary

  • 2 pounds assorted fresh mushrooms, such as cremini, button, shiitake, chanterelle, porcini, oyster, and/or morels, cleaned and tough stems trimmed
  • 2 tablespoons walnut oil
  • 1 tablespoon butter
  • ½ cup finely chopped shallots (4 medium)
  • 2 cloves garlic, minced
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon ground black pepper
  • ½ cup Madeira or chicken broth
  • ½ cup whipping cream
  • 1 tablespoon snipped fresh chives
  • 1 teaspoon snipped fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed
  • ¼ cup snipped fresh parsley

Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms (12 cups). In a very large skillet heat 1 tablespoon of the walnut oil and 11/2 teaspoons of the butter over medium heat. Add 6 cups of the mushrooms cook about 5 minutes or until the mushrooms begin to color, stirring occasionally. Using a slotted spoon, transfer mushrooms to a large bowl. Repeat with the remaining mushrooms, oil, and butter. Add the shallots, garlic, and reserved cooked mushrooms to the skillet cook and stir for 2 to 3 minutes more or until the mushrooms are golden and the shallots are tender. Stir in salt and pepper.

Remove from heat add the Madeira. Return to heat simmer about 3 minutes or until the liquid is nearly evaporated. Stir in the cream, chives, and rosemary. Cook about 2 minutes or until cream is slightly thickened. Remove from heat and let stand for 5 minutes. Transfer to a serving bowl and sprinkle with snipped fresh parsley serve warm.

Chicken Fricassee, Waldorf Style

So, how many of you remember Yosemite Sam yelling about how he was going to “fricassee that rabbit!” Congratulations, you’re probably as old as I am. Now, how many of you have the faintest idea what fricassee is? Until a couple months ago, I had no idea at all. It turns out that fricassee involves kind of a cross between boiling and braising a parted chicken or rabbit, then making a gravy from the broth. You probably could do it with a duck or other game birds, or maybe even squirrel.

This particular recipe is from the Waldorf cook book (1) , and is a bit more involved than the others I’ve come across. But you’d kind of expect that from a high-class place like the Waldorf. Even so, it’s not a particularly complicated recipe, fricassee turns out to be fairly simple. Being simple, it also has the advantage of not requiring a lot of “filling in the blanks” that a lot of these old recipes require.

The unique part of this recipe is that fact that Chef Oscar uses eggs to thicken the gravy. This produces a slightly custard-like, very rich sauce. It’s a little more complicated, but not much. And it was very tasty.

The only step I outright left out of the recipe was where it says to place the chicken in cold water after cooking. I suspect this was mostly for the convenience of a professional kitchen, where the chicken may have been cooked well before the final assembly.

Recipes for fricassee I have found in other books say to boil the chicken longer if you have an “older, tough bird.” Chef Oscar makes no such mention, but then I’m pretty sure the Waldorf only bought young, tender hens for their patrons.

Tastes very rich and well developed. Easy ingredients to prep and comes together simply.

Wonderful recipe. The only thing I changed was the whole cut up chicken rather than the breasts. I added another 1/2 recipe for the extra chicken and the flavor was wonderful. I can't imagine how this recipe could not turn out! I used Woodbridge Pinot Grigio. was perfect.

My Grandma used to make this, and pretty much the same way. I used a mix of breasts and thighs and followed the recipe. It was delish. Served it over hot biscuits with a tossed salad. Husband couldn't stop eating it. Will definitely make again.

A real five-start recipe, and yet so simple! I have made this both with the chicken breasts and with legs & thighs, and we prefer the latter in this kind of dish. I don't have"poultry seasoning" but some sage, savory, and rosemary gave it a wonderful flavor. And I used a bit more paprika, half Spanish smoked paprika and half Hungarian hot paprika. Served with grits and steamed green beans. Leftover sauce went on breakfast grits!

After reading the reviews, I decided to give this a try. The taste was good. The chicken turned out very well. I used half the chicken, but made the full amount of sauce ingredients which was good to have to cover the chicken and rice. I would make it again.

I scaled this recipe down for one and it was awesome! I did add a little olive oil with half the butter for lower calorie. This is something I will make more often and for company. I served this on a bed of pasta with Parmesan cheese and it was top notch!

This recipe was missing something. The onions came thru beautifully, but the (smoked) paprika just seemed to disappear. I added extra salt, pepper and fresh thyme. I had to broil the chicken breasts after sauteeing them. Still, overall, a good recipe. We had it with brown rice, steamed broccoli and steamed asparagus. I plan to give this recipe another shot. Thanks, cooking light

This was easy and tasty. It does seem to have a strong seasoning taste to it but i can't figure out which one it is. Overall a good dish and I would make again.

This was out of this world. I used boneless skinless chicken breasts because that was what I had to use up. I put 1/2 cup heavy cream in the sauce (because I wanted to use it up too) and thickened it a bit more with some cornstarch because I didn't want leftover chicken stock and used the entire box. Would be good with rabbit, too. I served over rice and had a side of fresh broccoli spears. When I was thickening the sauce, I put the chicken on lowest rack in oven and broiled it on high setting a bit (maybe 5 minutes max) to sizzle it up a bit before serving.

This was outstanding! I used olive oil instead of butter (a combination of 0 calorie spray and about half the listed amount), but that's a typical substitution for me. And I used boneless/skinless thighs for this instead of breasts. Otherwise, I followed this as written. It was intensely aromatic and so filling and comforting, and the carrots were a nice way to add a veggie that's not a particular favorite in my house. I served it over white rice, though I think it would have gone just as well with brown or wild rice, couscous or quinoa, or even potatoes (even spaghetti squash or smashed cauliflower would be good with this). Add peas, and it was a wonderful, easy dinner for a rainy Tuesday night. Definitely going in our regular rotation.

  • 1kg/2lb 4 oz butter
  • 10 onions, chopped
  • 2.25kg/5lb closed cup mushrooms, sliced
  • 200g/7oz flour
  • 2.8 litres/5 pints milk
  • 2.8 litres/5 pints chicken stock
  • sea salt and freshly ground black pepper
  • 2.7kg/6lb chicken - cut into 2.5cm/1in cubes
  • 10 tbsp chopped fresh parsley, plus extra to garnish

Melt 100g/4oz of the butter in a very large frying pan and fry the pieces of chicken until golden-brown. Remove the chicken with a slotted spoon and transfer to a large plate. You will need to do this in batches.

In the same pan, melt 200g/8oz of butter and fry the onion gently until soft but not browned. Add half the mushrooms to the pan, fry for 2-3 minutes until just cooked, and then drain off the excess fat and set aside. Repeat with another 200g/8oz of butter and the remaining mushrooms.

Melt the remaining butter in a large saucepan. Stir in the flour and cook for one minute, stirring constantly. Remove from the heat and gradually stir in the milk and the stock. Return to the heat and bring to the boil, stirring continuously.

Season the sauce with salt and pepper and stir in the chicken pieces, parsley, mushrooms and onions. Cook for 3-4 minutes then remove from the heat.

Sprinkle with a little fresh parsley and serve with new potatoes and vegetables of your choice