Fricassee of chicken

(0 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Fricassee of chicken
Fricassee of chicken
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This fricassee is a lot easier to make than the traditional French dish. Deliciously warming, this succulent and hearty dish is the perfect comfort food. Choose a chicken that you would roast, nice and juicy. Perfect for a cold winter’s day when you have a bit of time on your hands – and it freezes too, so you can make a big batch. Delicious served with some green seasonal veg


  • 75g butter
  • 50g plain flour
  • 1 ½ pints boiling water
  • 1 chicken
  • 1 bay leaf
  • Grated nutmeg
  • Rind of half a lemon
  • 12 shallots

You can add some more vegetables to this dish, such as carrots, celery, leeks and parsnips, all chopped up. Any veggies that you might use for a soup will work well


  1. Melt the butter in a large saucepan. Stir in the flour until it is smooth. Then add the boiling water. Season.
  2. Add in the whole chicken, bay leaf, nutmeg, and lemon. Cover and stew gently for 2 hours.
  3. Peel the shallots and place them around the chicken once the chicken is cooked.
  4. Stew again until the shallots are cooked.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter