Skip to main content


Showing posts from January, 2021

Chicken Fricasse

Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.  It utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.   I’d suggest that the classic recipe for Fricassee is from Julia Child. I’ve made her version and it is very good, but very involved. This modified version from Martha Stewart is excellent and vastly easier to prepare. I’ve changed it a bit, but essentially the same.   Both recipes call for a whole chicken cut up, but I find the consistency of the boneless skinless thighs work very well, feel free to use either.   Ingredients 2 1/2 lbs Chicken Thighs, boneless skinless. Trimmed of excess fat.  4 Tbsp Butter 1 Tbsp Olive Oil 1 Carrot, minced  1 Onion, minced  1 Celery stalk, minced  2 cups Mushrooms, quartered 2 Tbsp