Creamy Chicken Fricassee
This creamy chicken fricassee is a comforting classic made with tender poached chicken, sweet vegetables, and peas in a silky white wine sauce. It feels elegant enough for guests, but the method is simple enough for a cozy weeknight dinner.
Servings2 Portions
Prep Time25 Mins
Cook Time60 Mins
Difficulty
Intermediate
Ingredients
2
- chicken legs2
- carrot, cut into bite-size pieces1
- leek, cut into bite-size pieces1
- celery stick, cut into bite-size pieces1
- onion, roughly chopped1
- peas, defrosted100 g
- garlic, halved1 clove
- water750 ml
- unsalted butter40 g
- plain flour30 g
- white wine100 ml
- double cream100 ml
- black peppercorns1 tsp
- bay leaf1
- lemon, juiced0.5
- ground nutmeg1 pinch
- salt1 tsp
- curly parsley, finely chopped1 small handful
Step-by-Step Instructions
01
Place the chicken legs, carrot, leek, celery, onion, garlic, black peppercorns, and a little salt in a large saucepan. Pour in 750 ml water, or enough to just cover the chicken and vegetables.
02
Set the pan over medium heat and bring the liquid to a gentle boil. Skim off any foam that rises to the surface to keep the broth clear.
03
Lower the heat and simmer gently for 30 minutes, or until the chicken is cooked through and tender. Transfer the chicken to a plate and let it cool slightly.
04
Strain the broth through a fine sieve into a bowl or jug. Reserve the carrot pieces and discard the remaining cooked vegetables if desired.
05
When the chicken is cool enough to handle, remove the meat from the bones and shred or cut it into bite-size pieces. Set aside.
