Gordon Ramsay Chicken Fricassee Recipe

This delicious and creamy Chicken Fricassee recipe, inspired by Gordon Ramsay, is a simple yet comforting meal perfect for any occasion. It’s quick to prepare, with tender chicken simmered in a rich, flavorful sauce. Using common ingredients, you can easily make this dish your own—perfect for a cozy, satisfying dinner.

Ingredients Needed:

• 3 pounds bone-in chicken thighs, drumsticks, or a combination
• 1 3/4 teaspoons kosher salt, divided, plus more as needed
• 3/4 teaspoon freshly ground black pepper, divided
• 3 tablespoons unsalted butter
• 1 large white onion, halved and
• 8 to 10 ounces medium cremini
• 3 tablespoons all-purpose flour
• 3/4 cup dry white wine, such as Chardonnay
• 1 1/4 cups warm water
• 2 sprigs fresh parsley, plus chopped parsley leaves for garnish
• 2 sprigs fresh thyme
• 1 dried bay leaf
• 3/4 cup heavy cream
• 2 large egg yolks

How To Make Chicken Fricassee Recipe?

1. Prepare the Chicken: Pat the chicken thighs or drumsticks dry with paper towels. Season with 5g (1 teaspoon) kosher salt and 1.5g (1/2 teaspoon) black pepper. Let the chicken sit for 5 minutes to absorb the seasoning.
2. Sear the Chicken: Heat 45g (3 tablespoons) unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add half of the chicken, skin-side down, and sear until the bottom is dark golden brown, about 12 to 15 minutes. Transfer the seared chicken to a plate, skin-side up (it won’t be fully cooked). Repeat with the remaining chicken.
3. Cook the Vegetables: In the same pot, add 1 sliced large white onion and 225g (8 to 10 ounces) quartered cremini mushrooms. Season with the remaining 5g (3/4 teaspoon) kosher salt and 1.25g (1/4 teaspoon) black pepper. Cook, stirring occasionally, until the onion softens, about 3 to 5 minutes.
4. Add Flour and Wine: Sprinkle 24g (3 tablespoons) all-purpose flour over the vegetables and toss to coat. Stir in 180ml (3/4 cup) dry white wine and cook for about 5 minutes until the wine reduces by half.
5. Add Water and Herbs: Stir in 300ml (1 1/4 cups) warm water, 2 sprigs of fresh parsley, 2 sprigs of fresh thyme, and 1 dried bay leaf. Return the chicken and any juices to the pot, skin-side up. Bring to a boil.
6. Simmer the Chicken: Reduce the heat to maintain a simmer. Cook uncovered, stirring occasionally, until the sauce reduces slightly and the chicken becomes tender, about 50 minutes.
7. Finish the Sauce: Stir in 180ml (3/4 cup) heavy cream and cook for 5 more minutes over medium-low heat for the flavors to meld.
8. Incorporate the Egg Yolks: Remove the pot from the heat and let it cool for 10 minutes. Whisk 2 large egg yolks in a small bowl. While whisking, slowly pour in about 60ml (1/4 cup) of the cooking liquid to temper the yolks. Stir the egg mixture into the chicken fricassée.
9. Final Seasoning: Remove the bay leaf and herb stems. Taste the sauce and season with more salt and pepper if needed.
10. Serve: Garnish with chopped fresh parsley leaves. Serve with potatoes, bread, or pasta for a complete meal.

Recipe Tips:

• Choose Bone-In Chicken: Bone-in chicken thighs or drumsticks give the dish more flavor and tenderness.
• Sear the Chicken Properly: Take your time to sear the chicken until the skin is golden and crispy to add great flavor.
• Cook the Wine Well: Let the wine reduce until it’s half the amount, this makes the sauce more flavorful.
• Temper the Egg Yolks: Slowly mix the egg yolks with some hot liquid to avoid them cooking too quickly and scrambling.
• Simmer on Low Heat: Keep the heat low when simmering the chicken to ensure it stays tender and the flavors blend well.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover Chicken Fricassee to cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 3 days.
• Freeze: After cooling, place the Chicken Fricassee in a freezer-safe container and freeze for up to 3 months.
• Reheat: Heat the chicken fricassee on low in a pan, stirring occasionally. Add a little water or broth if needed to maintain the sauce’s consistency.

Nutrition Facts:

• Calories: 489 kcal
• Total Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 678mg
• Potassium: 788mg
• Total Carbohydrate: 26g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 32g

Gordon Ramsay Chicken Fricassee Recipe

Author: Hamdi Saidani Cooking Method:Searing Cuisine:French Courses:Dinner Recipe Keys: C Chicken Fricassee Recipe

Difficulty:BeginnerPrep time: 7 minutesCook time: 38 minutesRest time: 10 minutesTotal time: 45 minutesServings:4 servingsCalories:489 kcal Best Season:Suitable throughout the year

Description

This delicious and creamy Chicken Fricassee recipe, inspired by Gordon Ramsay, is a simple yet comforting meal perfect for any occasion. It’s quick to prepare, with tender chicken simmered in a rich, flavorful sauce. Using common ingredients, you can easily make this dish your own—perfect for a cozy, satisfying dinner.

Ingredients

• 3 pounds bone-in chicken thighs, drumsticks, or a combination
• 1 3/4 teaspoons kosher salt, divided, plus more as needed
• 3/4 teaspoon freshly ground black pepper, divided
• 3 tablespoons unsalted butter
• 1 large white onion, halved and
• 8 to 10 ounces medium cremini
• 3 tablespoons all-purpose flour
• 3/4 cup dry white wine, such as Chardonnay
• 1 1/4 cups warm water
• 2 sprigs fresh parsley, plus chopped parsley leaves for garnish
• 2 sprigs fresh thyme
• 1 dried bay leaf
• 3/4 cup heavy cream
• 2 large egg yolks

Instructions

1. Prepare the Chicken: Pat the chicken thighs or drumsticks dry with paper towels. Season with 5g (1 teaspoon) kosher salt and 1.5g (1/2 teaspoon) black pepper. Let the chicken sit for 5 minutes to absorb the seasoning.
2. Sear the Chicken: Heat 45g (3 tablespoons) unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add half of the chicken, skin-side down, and sear until the bottom is dark golden brown, about 12 to 15 minutes. Transfer the seared chicken to a plate, skin-side up (it won’t be fully cooked). Repeat with the remaining chicken.
3. Cook the Vegetables: In the same pot, add 1 sliced large white onion and 225g (8 to 10 ounces) quartered cremini mushrooms. Season with the remaining 5g (3/4 teaspoon) kosher salt and 1.25g (1/4 teaspoon) black pepper. Cook, stirring occasionally, until the onion softens, about 3 to 5 minutes.
4. Add Flour and Wine: Sprinkle 24g (3 tablespoons) all-purpose flour over the vegetables and toss to coat. Stir in 180ml (3/4 cup) dry white wine and cook for about 5 minutes until the wine reduces by half.
5. Add Water and Herbs: Stir in 300ml (1 1/4 cups) warm water, 2 sprigs of fresh parsley, 2 sprigs of fresh thyme, and 1 dried bay leaf. Return the chicken and any juices to the pot, skin-side up. Bring to a boil.
6. Simmer the Chicken: Reduce the heat to maintain a simmer. Cook uncovered, stirring occasionally, until the sauce reduces slightly and the chicken becomes tender, about 50 minutes.
7. Finish the Sauce: Stir in 180ml (3/4 cup) heavy cream and cook for 5 more minutes over medium-low heat for the flavors to meld.
8. Incorporate the Egg Yolks: Remove the pot from the heat and let it cool for 10 minutes. Whisk 2 large egg yolks in a small bowl. While whisking, slowly pour in about 60ml (1/4 cup) of the cooking liquid to temper the yolks. Stir the egg mixture into the chicken fricassée.
9. Final Seasoning: Remove the bay leaf and herb stems. Taste the sauce and season with more salt and pepper if needed.
10. Serve: Garnish with chopped fresh parsley leaves. Serve with potatoes, bread, or pasta for a complete meal.

Notes

• Choose Bone-In Chicken: Bone-in chicken thighs or drumsticks give the dish more flavor and tenderness.
• Sear the Chicken Properly: Take your time to sear the chicken until the skin is golden and crispy to add great flavor.
• Cook the Wine Well: Let the wine reduce until it’s half the amount, this makes the sauce more flavorful.
• Temper the Egg Yolks: Slowly mix the egg yolks with some hot liquid to avoid them cooking too quickly and scrambling.
• Simmer on Low Heat: Keep the heat low when simmering the chicken to ensure it stays tender and the flavors blend well.

Keywords:Gordon Ramsay Chicken Fricassee Recipe