Chicken Fricassee is also know as Jeffersons Chicken because it his favorite meal and a regular in the White House during his presidency. Chicken Fricassee recipe is the original French comfort food made of simmered chicken with hearty vegetables in a rich, silky sauce, and all cooked in one pot. It’s a braised dish that is started on the stove and finished off in the oven AND let me tell you it’s quite the savory treat!
What is Chicken Fricassee?
Julia Child in Mastering the Art of French Cooking describes it as “halfway between a sauté and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning. In a fricassee, cut-up meat is first sautéed (but not browned), then liquid is added and it is simmered to finish cooking.
• Fricassée is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.
• Many cooking references describe fricassee simply as a French stew, usually with a white sauce.
• Recipe for fricassée as far back as the earliest version of the medieval French cookbook Le Viandier, circa 1300. In 1490, it is first referred to specifically as “friquassee”.
• Fricassee of chicken is commonly found, both in modern recipes and earliest ones, but all kinds of meat, poultry, fish, and vegetables only can be found in fricassée dishes.
• This one was one of the many recipes I made during my 2-day final practicals in culinary school a couple of weeks ago…
Here are some more chicken recipes for you to enjoy:
We know you’ll love our Chicken Fricassee recipe and we think you’ll enjoy these other recipes from Culinary School too:
I took a photo of my Chicken Fricassee recipe as it was cooking during my final exam at Culinary School:
SO, with that… I passed the Savory Kitchen with good marks and now moved onto Baking and Pastry with Chef Meghan. The baking kitchen is much smaller (thankfully!)
Culinary School Baking & Pastry Kitchen
We’ve been baking all kinds of sweet treats like cookies, quick breads, lemon bars, muffins, breakfast scones, biscuits, brownies and on and on. Here’s a photo of the Pate a Choux (cream puff and eclair shells) that I made last Friday.
The trick here is the piping…
I had a lot of fun perfecting those little cream puff shells! Here’s a picture of making brownies- which were like fudge, seriously the best Brownie I think I’ve ever eaten. All the recipes are formulated using Bakers Percentage which means everything is measured out by weight. I’ll have to try and play with some recipes at home to see if I can convert them to cups to be able to share with all of you. I’m loving the Baking and Pastry Kitchen so far… this week we start learning all about Breads! Most of you know my love of bread- I’m SO excited to learn all about those delightful loaves.
One more thing before you go. . .
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene