Craving a taste of France without the fuss? Discover Chicken Fricassee, the surprisingly simple and incredibly flavorful chicken stew that will elevate your weeknight dinner or impress at your next gathering.
Get ready to unlock the secrets to this dish and learn how to make shredded chicken the star of your culinary show!
About
Think of this Chicken Fricassee as the gourmet's secret weapon for killer sandwiches! I'm gonna share my take on it, focusing on how to whip up incredible chicken sandwiches that'll wow anyone.
Ever wondered how delis make those amazing chicken sandwiches? I've got the inside scoop. We're gonna shred cooked chicken—yes, store-bought roast chicken works great. Wanna know the real trick? It's all about shredding the chicken really, really fine; like, the finer the better! Chicken Fricassee offers a creamy sauce that's perfect for elevating the moisture and flavor of shredded chicken.
It's the perfect quick meal, snack, or party platter ingredient.
Ingredients
Okay, so let's explore into the ingredients you'll need to make this awesome chicken fricassee—it's easier than you might think! You're gonna need about 500g (or 1 lb) of cooked chicken meat. Store-bought roast chicken? Totally works!
Grab one celery stalk, sliced thinly, and a green onion stalk, finely sliced. Now, for some crunch: ¾ cup of chopped walnuts! I love using walnuts for the classic deli taste. This recipe is designed to be time-efficient, similar to a quick pasta dish.
Don't forget 3 tablespoons of finely chopped cornichons—or dill pickles—and 1 ½ tablespoons of finely chopped dill. Dill, for that "gourmet" touch.
For the sauce, it's ⅔ cup each of whole egg mayonnaise (go for S&W if you can!) and sour cream. Add 2 teaspoons of Dijon mustard—a must!—1 ½ tablespoons of lemon juice, ½ teaspoon of onion powder, ¼ teaspoon of garlic powder, ¾ teaspoon of salt, and ¼ teaspoon of pepper.
Lastly, you'll need some salted butter and about 20 slices of day-old white sandwich bread.
Instructions
First, let's explore into shredding the chicken—I've got a nifty trick that'll make your life easier! Chuck the cooked chicken into your stand mixer with the paddle attachment. Mix on medium for about a minute. Voila—perfectly shredded chicken! If you don't have a mixer, no worries; use a handheld beater or even your hands.
Next, grab a bowl and whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper for a super creamy sauce.
Now, pour the sauce over the shredded chicken. Add celery, green onion, walnuts, cornichons, and dill—stir it all together until well combined.
Spread butter on your bread slices, load on the chicken filling, and cut the crusts if you're feeling fancy and want it to look 'gourmet'! Cut in half, and you're all set for a super sandwich.
Notes
Let's explore into some important recipe notes that'll help you nail this chicken fricassee every time! We're talking about turning 'meh' into 'magnifique'!
First things first, don't sweat the small stuff – using store-bought chicken is totally fine. Nobody's gonna judge! If you're feeling fancy, though, homemade chicken works too so don't overthink this part.
And speaking of fancy, walnuts add a lil' something special; they soften and meld into the filling. I love it. Finally, dill makes it "gourmet deli-style," so I don't skip it; I find it's pretty special!
- Chicken: Store-bought is fine; add salt if using homemade.
- Walnuts: Adds something special; can sub cashews/pecans.
- Dill: Makes it "gourmet"; don't skip if you have it!
- Mayo: S&W is best.
Short Recipe Version
Chicken Fricassee (Quick French Chicken Stew)
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 6
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions:
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken in batches and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and mushrooms and cook for another 3 minutes.
- Pour in white wine and deglaze the pan, scraping up any browned bits.
- Return chicken to the skillet. Add chicken broth, bring to a simmer, and cook for 20 minutes, or until chicken is cooked through.
- Stir in heavy cream and Dijon mustard. Simmer for 5 minutes, or until sauce has thickened slightly.
- Stir in parsley and serve hot.
Nutrition Information (Per Serving, Estimated):
- Calories: 350
- Protein: 35g
- Fat: 20g
- Carbohydrates: 7g