Chicken Fricassee

by Todd Leonard CEC on August 14, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


This gourmet meal is a Sunday dinner option!

Serves: 4

Prep Time: 35 min

Cook Time: 30 min

Total Time: 65 min

Total Time:
Prep Time:
Cook Time:
65 min
35 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Season chicken drums and thighs with seasonings and allow to sit for 20–30 minutes. Make sure each piece is coated evenly.
  2. In a hot skillet, add the oil and then the chicken and brown all sides of the chicken.
  3. Remove chicken from pan and add garlic; sweat until light brown and add white wine and onions.
  4. Reduce by half, then add water and chicken bouillon.
  5. Place chicken back in pan and cook covered about 12 minutes. Uncover and cook until about 2 1/2 c. liquid remains..
  6. Add veloute mix, moving chicken around to incorporate the sauce evenly.
  7. Allow mixture to simmer for about 3 minutes. Fold in cream and simmer for another 2–3 minutes or until sauce is desired thickness.
  8. Remove chicken from pan and strain sauce through a strainer. Add remaining ingredient: herbs, hot sauce, lemon juice, and butter. Stir well to incorporate.
  9. Serve sauce over chicken.

Yield: 3 cups