Chicken Fricassee

JWU College of Culinary Arts

Minimum internal temperature 165°F

6 servings

Recipe ID

US standard
For Bouquet Garni:
Parsley sprigs
1 each
Thyme sprigs
1 each
Bay leaves
2 each
Celery, cut 4 inches long
1 each
Clarified butter
4 ounces
Chicken breasts, skinless, boneless, cut into 1½" cubes
1 pound
Salt, kosher
To taste
White pepper, ground
To taste
2 ounces
White wine
8 ounces
Chicken stock
As needed to cover
Shallots, finely minced
2 ounces
Garlic cloves, minced to a paste
2 teaspoons
Foodservice mushrooms, cleaned and quartered
8 ounces
Pearl onions, peeled by blanching
15 each
Asparagus, blanched and shocked, cut in 1-inch bias
8 ounces
For tempering:
Heavy cream
4 ounces
Butter, cut into small cubes
1½ ounces
Lemon juice, freshly squeezed
1 ounce or to taste
  1. Gather all the ingredients and equipment.
  2. Tie the ingredients for the bouquet garni together with twine and set aside.
  3. In a large braising pan, heat half the clarified butter over low heat. Season the chicken pieces and cook, gently in a single layer, trying not to get any color on it. Remove to a holding tray.
  4. In the same pan, sweat the shallots, garlic, mushrooms and pearl onions.
  5. Singer with the flour, and allow to cook over low heat for 3 minutes. Deglaze with the wine; reduce by half. Slowly whisk in the stock to create a sauce. Add the bouquet garni.
  6. Place the chicken back into the sauce in a single layer. The sauce should just cover them. Return the liquid to a simmer. Cover the pan tightly, and finish in a 350°F oven until chicken reads 165°F.
  7. For service, fold in the asparagus and cook for 2 more minutes and reduce the sauce to desired consistency. Temper the cream into the sauce. Remove from the heat and slowly whisk in the butter and lemon juice. Adjust the seasonings.
  8. Serve immediately, or hold at 135°F or above.