Jamie Oliver Chicken Fricassee is made with chicken thighs and legs, heavy cream, white wine, and thyme, among other fresh ingredients. This simple Chicken Fricassee recipe creates a delicious and creamy dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipe:
- Jamie Oliver Cajun Chicken Tray Bake
- Jamie Oliver Paprika Roast Chicken
- Jamie Oliver Chicken Lasagne
🧡 Why You’ll Love This Chicken Fricassee Recipe:
- It Tastes Great: The sauce is creamy and rich, making the chicken really tasty.
- It Smells Amazing: The fresh thyme and garlic make the kitchen smell wonderful and add great flavor to the chicken.
- Easy to Make and Clean Up: You use just one pan to cook everything, which means less washing up later.
- Goes Well with Many Sides: You can serve this chicken with lots of different things like rice, potatoes, or bread.
- Everyone Likes It: Both kids and adults enjoy this meal, so it’s perfect for a family dinner.
🍗 Jamie Oliver Chicken Fricassee Ingredients:
- 1 Tbsp olive oil
- 8 chicken thighs and legs, combined
- Salt and pepper, to taste
- 1 Tbsp unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, cut into large pieces
- 3-4 sprigs thyme, leaves only
- 2 Tbsp all-purpose flour
- 1/2 cup (120 ml) dry white wine, such as Sauvignon Blanc
- 1 1/2 cups (360 ml) chicken stock
- 1/2 cup (120 ml) heavy cream (UK: double cream)
🍲 How To Make Jamie Oliver Chicken Fricassee:
- Preheat the Oven: Set your oven to 350°F (177°C). Use paper towels to pat dry the chicken pieces, then season them with salt and pepper.
- Brown the Chicken: Heat a large, deep pan over medium/high heat with 1 Tbsp of olive oil. Brown the chicken for about 4 minutes per side until golden but not fully cooked through. Remove the chicken to a plate and set aside. Discard any excess fat from the pan, leaving only 1 Tbsp.
- Sauté Vegetables and Aromatics: Add the butter to the pan. Once melted, add the chopped onion and carrots. Sauté over low heat for 7-10 minutes until softened. Then, add the minced garlic and thyme leaves, cooking for an additional 30 seconds.
- Make the Roux: Sprinkle the flour over the vegetables and stir well until the flour is fully absorbed and the mixture has a nutty aroma.
- Deglaze with Wine: Pour in the white wine and let it simmer until the liquid has slightly reduced.
- Add Stock and Return Chicken to Pan: Stir in the chicken stock. Place the chicken pieces back into the pan, along with any accumulated juices.
- Bake: Transfer the pan to the preheated oven and bake uncovered for 45 minutes.
- Finish with Cream: After removing the pan from the oven, stir in the heavy cream. Taste and adjust seasoning with salt and pepper if needed.
đź’ Recipe Tips:
- Dry the Chicken Well: Use paper towels to dry the chicken pieces before you cook them. This helps them get a nice brown color.
- Keep the Heat Low for Veggies: Cook the onions and carrots on low heat so they don’t burn and become sweet.
- Stir the Flour Constantly: Keep stirring the flour after you add it to the pan. Make sure it cooks until it smells a bit like nuts but doesn’t burn.
- Let the Wine Cook Down: After you add the wine, wait until it gets a bit thick before you put in the chicken stock. This makes the flavor better and gets rid of the strong alcohol taste.
- Make Sure the Chicken Is Cooked: When the chicken is done baking, make sure it’s fully cooked. The juices should be clear, or you can use a thermometer to check that the inside is at 165°F (74°C).
🍚 What To Serve With Chicken Fricassee?
Chicken Fricassee pairs well with steamed rice, mashed potatoes, roasted vegetables, or crusty bread. It also can be served alongside green beans, a simple salad, glazed carrots, or sautéed spinach for a delicious and complete meal.
🎚 How To Store Leftovers Chicken Fricassee?
- Refrigerate: Store the cooled Chicken Fricassee in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze it in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Chicken Fricassee?
- In The Oven: Preheat the oven to 350°F (177°C). Place the Chicken Fricassee in an oven-safe dish, cover with foil, and heat for about 15-20 minutes, or until hot.
- In The Microwave: Transfer the Chicken Fricassee to a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- On the Stovetop: Reheat the Chicken Fricassee in a saucepan over medium heat, stirring occasionally, until heated through.
FAQ’S:
What Is Chicken Fricassee?
Chicken fricassee is a French stew made with chicken pieces browned in butter, then braised with onions, garlic, carrots, and herbs in a white wine and cream sauce.
What If My Sauce Isn’t Thickening?
If your sauce isn’t thickening, let it simmer a bit longer to reduce, or you can mix an additional teaspoon of flour with a little cold water and stir it into the sauce to help thicken it.
Can I Use Boneless Chicken Instead Of Thighs And Legs?
Yes, you can use boneless chicken pieces. Keep in mind that cooking times may vary slightly, as boneless chicken can cook faster.
Can I Prepare This Dish In Advance?
Yes, you can prepare chicken fricassee a day ahead. Keep it refrigerated in an airtight container and reheat it gently on the stovetop or in the oven before serving.
Can I Freeze A Portion Of Chicken Fricassee And Rice?
Yes, you can freeze both chicken fricassee and cooked rice. Store them in separate airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.
More Jamie Oliver Recipe:
Jamie Oliver Chicken Fricassee Nutrition Fact:
- Calories: 916
- Fat: 73 g
- Saturated fat: 29 g
- Trans fat: 0 g
- Cholesterol: 319 mg
- Sodium: 1348 mg
- Carbohydrates: 14 g
- Fiber: 3 g
- Sugar: 6 g
- Protein: 44 g
Jamie Oliver Chicken Fricassee
Description
Jamie Oliver Chicken Fricassee is made with chicken thighs and legs, heavy cream, white wine, and thyme, among other fresh ingredients. This easy Chicken Fricassee recipe creates a delicious and creamy dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C). Use paper towels to pat dry the chicken pieces, then season them with salt and pepper.
- Brown the Chicken:Â Heat a large, deep pan over medium/high heat with 1 Tbsp of olive oil. Brown the chicken for about 4 minutes per side until golden but not fully cooked through. Remove the chicken to a plate and set aside. Discard any excess fat from the pan, leaving only 1 Tbsp.
- Sauté Vegetables and Aromatics: Add the butter to the pan. Once melted, add the chopped onion and carrots. Sauté over low heat for 7-10 minutes until softened. Then, add the minced garlic and thyme leaves, cooking for an additional 30 seconds.
- Make the Roux:Â Sprinkle the flour over the vegetables and stir well until the flour is fully absorbed and the mixture has a nutty aroma.
- Deglaze with Wine:Â Pour in the white wine and let it simmer until the liquid has slightly reduced.
- Add Stock and Return Chicken to Pan:Â Stir in the chicken stock. Place the chicken pieces back into the pan, along with any accumulated juices.
- Bake:Â Transfer the pan to the preheated oven and bake uncovered for 45 minutes.
- Finish with Cream:Â After removing the pan from the oven, stir in the heavy cream. Taste and adjust seasoning with salt and pepper if needed.
Notes
- Dry the Chicken Well:Â Use paper towels to dry the chicken pieces before you cook them. This helps them get a nice brown color.
- Keep the Heat Low for Veggies: Cook the onions and carrots on low heat so they don’t burn and become sweet.
- Stir the Flour Constantly: Keep stirring the flour after you add it to the pan. Make sure it cooks until it smells a bit like nuts but doesn’t burn.
- Let the Wine Cook Down:Â After you add the wine, wait until it gets a bit thick before you put in the chicken stock. This makes the flavor better and gets rid of the strong alcohol taste.
- Make Sure the Chicken Is Cooked: When the chicken is done baking, make sure it’s fully cooked. The juices should be clear, or you can use a thermometer to check that the inside is at 165°F (74°C).