The chicken is moist and tender and the creamy sauce, flavored with wine and herbs, is silky, aromatic and delicious.
Chicken fricassee is usually made with pearl onions, carrots, and mushrooms, but I choose whatever vegetables I have on hand. Check out the ideas below for variations on almost every part of this dish.
For this chicken fricassee recipe, think of Julia Child with a few simplifications and modifications like:
- Brown the chicken (instead of keeping it white) for better flavor and color.
- sautéing the onions and mushrooms faster,
- using a lighter cream and no egg yolks to keep calories low and
- add baby spinach for extra nutrition (this is optional).
As always, we look for the simplest way of doing things, respecting the intention without compromising taste. And being conscious of nutrition.
What to serve with chicken fricassee
With the delicious cream sauce, I love to serve the fricassee (rustic style fresh out of the pan) with basic mashed potatoes, egg noodles, hot crusty bread, or white rice. For a lighter option, try cauliflower rice.
That’s all you really need because there are a lot of vegetables on the plate. Except maybe a green salad and a glass of white wine.
