Fricassees. Recipe

Fricassees, a classic French dish, have a rich history dating back to the 16th century. The name "fricassee" comes from the French word "frire," which means to fry, and "casser," which means to break. It was a popular dish among the French aristocracy and gained popularity across Europe over time. It is traditionally made by braising meat in a white sauce, which gives it a creamy and velvety texture.

Fun Fact: Fricassees were often served at banquets and feasts during the Renaissance period and were considered a luxurious dish due to the costly ingredients used.

To make a delicious fricassee, we will use chicken as the main protein, but you can also use veal, rabbit, or even vegetables for a vegetarian version. Let's get started!

- 1 whole chicken, cut into pieces
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of chicken broth
- 1 cup of white wine
- ½ cup of heavy cream
- 2 egg yolks
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)


1. Start by seasoning the chicken pieces with salt and pepper. Heat the butter in a large skillet or Dutch oven over medium heat. Add the chicken pieces and cook until they are golden brown on all sides. Remove the chicken from the pan and set aside.

2. In the same pan, add the chopped onion and minced garlic. Sauté until they become soft and translucent.

3. Sprinkle the flour over the onion and garlic mixture. Stir well to combine and cook for a minute or two to remove the raw flour taste.

4. Slowly pour in the chicken broth and white wine, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook for a few minutes until it thickens slightly.

5. Return the chicken pieces to the pan and stir to coat them with the sauce. Reduce the heat to low and cover the pan. Let it simmer for about 30-40 minutes or until the chicken is cooked through and tender.

6. In a separate bowl, beat the egg yolks with the lemon juice until well combined. Gradually add a ladleful of the hot sauce from the pan to the egg yolk mixture, whisking constantly. This helps to temper the eggs and prevent curdling.

7. Slowly pour the egg yolk mixture back into the pan, stirring continuously. This will thicken the sauce and give it a silky texture. Cook for a few more minutes, but do not let it boil.

8. Stir in the heavy cream and season with salt and pepper to taste. Let the fricassee simmer for an additional 5 minutes to allow the flavors to meld together.

9. Serve the fricassee hot, garnished with freshly chopped parsley. It pairs perfectly with mashed potatoes, rice, or crusty bread.

Fun Fact: Fricassees were a popular choice for elegant dinner parties during the 18th century in Europe and were often served with a variety of garnishes, such as truffles, mushrooms, and chopped herbs.

Similar to fricassees, there are other delightful dishes that you might enjoy:

1. Coq au Vin: A classic French dish made with chicken braised in red wine, bacon, mushrooms, and pearl onions. It has a rich and flavorful sauce that complements the tender chicken.

2. Blanquette de Veau: A traditional French veal stew cooked in a velvety white sauce made with onions, mushrooms, and cream. The meat is tender and flavorful, and the sauce is creamy and delicious.

3. Chicken Marengo: Another French dish named after the Battle of Marengo. It consists of sautéed chicken cooked in a tomato-based sauce with mushrooms, onions, garlic, and white wine. It is often served with fried eggs and garnished with parsley.

Whether you choose to make a fricassee or explore similar dishes, these classic French recipes are sure to impress your guests and make your mealtime an exquisite experience. Bon appétit!



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