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Delicious Dinner Chicken Fricassée à la Provencal

Name: Chicken Fricassé à la Provencal
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
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 Turmeric Powder; 1.5 tsp Cumin Powder; 1.5 tsp Sugar; Salt and Pepper (to taste)

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 - Cook’n With Class Experiences

You can serve this dish with couscous, potatoes, or even 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 mins

Cook Time 55 mins

Total Time 1 hr 25 mins

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 Turmeric Powder
1.5 tsp Cumin Powder
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 and pepper, turmeric and cumin, and 1 tablespoon of olive oil. Reserve 15 minutes.
Wash and peel the carrots, cut them in half lengthwise. Peel and cut the onion into large cubes.
Peel and smash the garlic cloves. Chop the parsley. Rinse the olive 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 over medium heat on each side.
Remove the chicken and sear the onions until translucent, add 1 tablespoon sugar, carrots, and chicken broth, boil 5 minutes, add the chicken back in the pan and cook 15 minutes with a lid on over low heat.
Add the lemon juice and lemon pieces, 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

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

Delicious Dinner Chicken Fricassée à la Provencal