Creamy Chicken with Mushrooms and Onions — Fricassée de Poulet
The classic white French braise, chicken gently cooked in a white wine and cream sauce with button mushrooms, pearl onions and lemon.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry, season with 0.5 tsp salt and white pepper. Peel pearl onions, quarter mushrooms, finely chop shallot and garlic. Whisk cream with egg yolk in a bowl. Measure wine, stock, lemon juice, herbs. Trim broccoli.
Sear
Melt 20g butter in a heavy wide pan over medium heat. Add chicken skin-side down, cook 6–7 minutes until pale gold, flip, cook 3 minutes. Transfer to a plate.
Saute
Add pearl onions and mushrooms to pan with a pinch of salt, sauté 6 minutes until just beginning to colour. Add shallot and garlic, cook 2 minutes until soft, dust with flour, stir 1 minute.
Braise
Pour in wine, scrape base clean, add stock, bay leaf, and thyme. Return chicken with juices, bring to bare simmer, cover, cook 25 minutes until chicken is cooked through and sauce is silky.
Finish
Lift chicken to a warm plate, tent loosely. Off heat, temper cream mixture with 2 ladles hot sauce, pour into pan. Return to very low heat, stir 1 minute until sauce coats a spoon; do not boil. Whisk in lemon juice, tarragon, remaining 20g butter, 0.5 tsp salt. While finishing sauce, blanch broccoli 3 minutes until bright and tender, toss with 15g butter and salt. Discard bay and thyme, return chicken to sauce, warm 1 minute.
Plate
Scatter parsley over fricassée, serve over rice pilaf with buttered broccoli alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.