Chicken Fricasseé

One of the perks of being a mum to grown up children is being treated to dinner at a lovely establishment on Mother’s Day. In this occasion, we find ourselves at the chic Restaurant Hubert in Sydney. Hubert is famous for their roast chicken (called Chicken Fricassee in their menu) and that’s one of the dishes we tried. It was tender and moist with the most delicious velvety bread sauce. Now I know my limitations and I can’t possibly compete with Hubert , however my humble take is just as delicious and more suited to an everyday kind of meal.

What you need to make Chicken Fricassee

I was surprised that the term fricassee actually refers to the method of cooking rather than the dish itself.

• Fridge/Pantry-Onion,Carrot,Celery,Plain Flour,Bay Leaf, Milk or Cream,Salt and Pepper,dried mixed herbs or fresh thyme for garnish.
• Chicken Cutlet – I use bone in skin on thigh cutlet. You can also use Maryland if you prefer bigger servings.
  
• Chicken Stock- I don’t usually have Chicken Stock so I use Chicken Stock Powder or Vegeta dissolved in 1 cup water.
• Fresh Bread Crumbs – The chicken at Huberts was served with bread sauce, but you can omit the breadcrumbs altogether. It does make the sauce thicker.
• Serve with greens. I love this served with rice-that sauce is heavenly.
  

So easy to make…

• Brown the chicken pieces in oil/butter and set aside.
• Sauté the carrots,onion and celery in the same pan, stir in the flour and cook until flour is golden. Add stock scrapping the bottom of the pan to dislodge the burnt bits. Simmer on low with lid or bake uncovered at 160°C for about 20 minutes or until the chicken is cooked thru. I like to bake mine to make which results in golden crispy chicken skin.
• When chicken is cooked, place chicken to one side of the pan. Add bread crumbs and cream to the sauce to thicken. Correct seasoning by adding more salt and pepper if required. Sprinkle with mixed dried herbs or fresh thyme.
• Serve with steamed greens, rice and Kimchi Gratin ala Huberts, recipe below.

Chicken Fricasseé

Recipe by acmowlai

0.0 from 0 votes

Course: MainCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

45

minutes

Ingredients

• 4 Chicken Thigh Cutlets

• 1 tablespoon Cooking Oil

• 1 tablespoon Butter

• 1 Onion, cut up into chunks

• 1 Carrot, peeled and diced

• 2 stalks Celery, sliced

• 1 tablespoons Plain Flour

• 1 cup Chicken Stock or 2 teaspoons stock powder in 1 cup water

• Salt and Pepper to Taste

• 1 Bay Leaf

• Fresh breadcrumbs from 1 slice of bread

• 1/4 cup cream or milk

• Dried mixed herbs or thyme

• Kimchi Gratin

• 1 small onion sliced

• 1 teaspoon Cooking Oil

• 1 cup Kimchi

• Handful of grated cheese

• 2 teaspoons Panko bread crumbs

Directions

• In an oven proof pan, heat oil and butter on medium heat. Add chicken pieces skin side down to the pan and season with salt and pepper. Cook until golden and flip to cook the other side. Season with salt and pepper. Transfer chicken to a plate and set aside. The chicken should not be cooked through at this stage.
• Add the onion, celery and carrots to the pan and stir fry for a minute or so, just to coat with the butter in the pan. Stir thru the flour and cook until pale golden, then add the chicken stock scrapping the bits at the bottom of the pan. Add bay leaf. Place the chicken pieces back into the pan, skin side up. Cover and simmer on low for about 20 minutes or until the chicken is cooked through. Or bake in a 160°C oven without the lid for about 20 minutes. I like mine baked because it results in golden crispy skinned chicken, but it’s up to you.
• Place chicken to one side of the pan, then add the breadcrumbs and cream to the sauce. Stir to combine. Add more salt and pepper if required. Sprinkle with dried mixed herbs or fresh thyme.
• Serve with steamed greens.
• Kimchi Gratin
• Sauté sliced onions in the cooking oil until soft and fragrant. Add the kimchi to the pan and cook until heated thru.
• Place the kimchi mix in a small oven proof bowl. Add the cheese on top, then sprinkle with breadcrumbs.
  Bake at 160°C for a few minutes or until the cheese on top is melted. Alternatively, place under the griller until cheese melts.

Notes

• Serve with rice or sourdough to sop up the wonderful creamy sauce