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Delicious Dinner Chicken Fricassée à la Provencal

Fricassée is a traditional French stew made with meat browned in butter, served in a delicate sauce made from stock. You can alternate the meat in this recipe with rabbit, veal, or duck for a dish easily mistaken for a gourmet meal. The sauce is bright and full of flavour. Serve this dish with some freshly baked crusty bread for a meal that’s bound to impress. Discover more recipes on our website and in our newsletter.

Chicken Fricassé à la Provencal

Let’s Eat the World

You can serve this dish with couscous, potatoes, or plain rice. It's great with a little bit of spice to heat your mouth. Traditionally, we use Piment d'Espelette in France, but any good chilli pepper sauce will work.

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Prep Time 30

Cook Time 55

Total Time 1 25

Course Main Course

Cuisine French, Provencal

Servings people

Ingredients

3 chicken legs & thighs
9 green olives try to get some big juicy ones
1.5 lemons juiced
3 carrots
1 large white onion
3 garlic cloves
1/2 bunch cilantro or coriander
1 tbsp parsley chopped
3 tbsp olive oil
50 g butter about 2 oz
1.5 cups chicken broth
1.5 tsp ground turmeric
1.5 tsp ground cumin
1.5 tsp sugar
salt and pepper to taste

Instructions

Cut the chicken in half (separate the thigh from the drumstick). Reserve.
In a large bowl, mix salt, pepper, turmeric, cumin, and 1 tablespoon of olive oil. Reserve 15 minutes.
Wash and peel the carrots, and cut them half lengthwise. Peel and cut the onion into large cubes.
Peel and smash the garlic cloves. Chop the parsley. Rinse the olives under cold water so they are not too salty. Press the juice of one lemon, cut the other 1/2 lemon into 3 pieces.
In a large saucepan, heat under high heat and sear the chicken skin down first with 2 tablespoons olive oil. Sear the chicken for 3 minutes on each side over medium heat.
Remove the chicken and sear the onions until translucent. Add 1 tablespoon sugar, carrots, and chicken broth, boil for 5 minutes, add the chicken back to the pan, and cook for 15 minutes with a lid on over low heat.
Add the lemon juice and lemon pieces and cook 10 more minutes; add parsley, olives, and butter, cook 10 more minutes and season with salt and pepper.
Dress your plate, maybe use a pasta bowl, add gently, and with love, all the ingredients in your plates except the sauce.
Bring the sauce to a boil, whisk well, and add the butter. Whisk well again while boiling. Taste and, if needed, adjust the seasoning, and serve over the chicken dish. Add a few leaves of cilantro to bring freshness.
Enjoy!

Keyword Chicken, Main Course, Stew

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Tags:Chicken,Main Courses,Stew

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Delicious Dinner Chicken Fricassée à la Provencal