I made chicken fricassee again last night, this time with dried mushrooms and marsala wine. I finally feel like I have distilled a master recipe for this dish, although I have to say that the recipe seems to be infinitely variable. Which makes it a good one to have in your repertoire.
The fricassee can be made with cubed boneless chicken breasts or whole pieces of chicken. Any vegetables can be cooked alongside the chicken that you like. Choice of wine and other cooking liquid is likewise variable and should be based on your overall flavor profile and what you have on hand.
This recipe serves 4 people.
- Brown the chicken in olive oil and set aside.
- In a large pan with a cover, melt 2 tbsp. butter over medium.
- Saute aromatics (onions, garlic, mushrooms) plus any other vegetables you would like to add to the dish until browned.
- Add 2 tbsp. flour and whisk to combine.
- Whisk in ½ cup wine or vinegar and 1 cup stock or tomato puree, and bring to a simmer.
- Add the chicken and reduce the heat to medium-low.
- Cook, covered, until the chicken is done. If needed, add a little more liquid to keep from sticking.
- Season to taste and add 2 tbsp. lemon juice or, for a richer sauce, ½ cup cream.
- Serve over rice or pasta with fresh herbs for garnish.