Amazing Chicken Fricassee Recipe
Ingredients
Directions
- Season the chicken pieces with salt and pepper.
- In a large saucepan, add the olive oil, onion, garlic and bay leaf.
- Stir and let it heat well.
- As soon as the onion begins to glaze, add the chicken pieces.
- Cover and cook over medium heat until the meat is cooked, without browning.
- Turn the meat over and let it brown evenly.
- When the chicken is golden brown, add the white wine and chicken broth.
- Cover and cook over medium heat for 40 minutes.
- With a spoon, mix the flour with the yolks.
- Gradually add the lemon juice.
- After 40 minutes, lower the heat and add the parsley.
- Finally, add the flour dissolved in the egg yolks and stir quickly.
- As soon as it thickens and before it begins to boil, turn off the heat.
Adapted from a Recipe by: Neuza Costa, SaborIntenso.com
Frequently Asked Questions
Can I substitute the white wine in the recipe?
Yes, you can substitute the white wine with chicken broth for a non-alcoholic version. Alternatively, a splash of white vinegar or lemon juice can be used to mimic the acidity, but reduce the amount of chicken broth slightly to maintain the right consistency.
How should I store leftovers from this chicken fricassee?
Leftover chicken fricassee can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool down completely before freezing.
What if my sauce doesn't thicken as expected?
If your sauce isn't thickening, ensure you're mixing the flour and egg yolks thoroughly before adding them to the pot. You can also try adding a little more flour mixed with water to the sauce or let it simmer a bit longer on low heat to encourage thickening.
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