A one pan French chicken stew made with very basic ingredients. The term Fricasse means to fry and to break in pieces. The chicken is first browned in butter then braised in wine, chicken stock and slow cooked. Its simple to make, and anything that only uses one pan is always a bonus. You can make it a day ahead as it will taste even better the following day. The flavours seems to develop even further. Its easy to reheat, simply add a little water and use a saucepan with lid over very low heat. Chicken Fricasse is best served with rice, as it has a lot of sauce for the rice to absorb. I strongly recommend that you buy a whole chicken and break it down yourself. If you dont know how, see my video or get your butcher or poultry shop to do it for you. Make sure you keep the carcass for your stock. Making your own stock makes a world of difference to this dish. Chicken Fricasse is a delicious meal that doesnt require a lot of complicated ingredients and simple to make. Get this written recipe link here: https://recipe30.com/one-pan-chicken-fricassee.html/ Check out my favourite kitchen tools here (affiliate): https://www.amazon.com/shop/recipe30 Follow me on Instagram: https://www.instagram.com/recipe30/ Follow me on Facebook: https://www.facebook.com/recipe30/Music by Epidemic Sound: https://www.epidemicsound.com/referral/39ip8kWant to mail me something? Fan mail and productsMAILING ADDRESS:RECIPE30PO BOX 416MOUNT MARTHA 3934VICTORIA AUSTRALIA
