Chicken Fricassee Recipe with Rice and Asparagus

Chicken fricasse

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is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

I present my chicken fricassee recipe in this post. My preparation of the classic is traditional with asparagus and rice garnish, in a modern way.

How does the preparation differ from chicken fricassee? Very simple: For fricassee, the meat is steamed and only then mixed with the sauce.

Today I will show you the simple preparation step by step for your kitchen. The dish always succeeds and you can look forward to an excellent meal.

Now I wish you good luck! Feel free to write me a success story, a cooking question or 🙂 Kitchen gossip!

1. Shopping List for Chicken Fricassee

Here is a handy list for your visit to the supermarket. For selected ingredients, I recommend ordering online.

Basic ingredients such as some oil for frying, salt, pepper, sugar and cayenne pepper are probably in your kitchen cupboard. Nevertheless, take another look and don’t forget anything!

I have to leave you a few lines about the asparagus 🙂 I think it’s really crazy. Green asparagus used to be a delicacy and certainly twice as expensive as white asparagus. The price ratio green: white has changed completely and nowadays green asparagus costs less than white asparagus!

Green asparagus: Today often cheaper than white asparagus, yet the spears are much more delicate in taste!

Chef Thomas Sixt on shopping for asparagus
Asparagus peeled, green
Peeled green asparagus © Thomas Sixt Food Photographer

2. Recipe Chicken Fricassee

You can easily cook this poultry dish in less than 40 minutes. So get inspired now and check out the instructions with step-by-step photos. If you have any questions, please use the comment function at the bottom of the page!

Chicken Fricassee

Instructions with tips from chef Thomas Sixt.

Servings 2
Calories 1180
Total Time 25 Min.
Preparation Time 10 Min.
Cook Time 25 Min.

Easy to prepare Chicken fricassee recipe with delicious side dishes.

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Chicken fricasse
Chicken fricass recipe picture served with rice, asparagus and diced tomatoes.

Ingredients

Rice

120 g Basmati rice
180 ml Water
4 Pinches Salt (I use ground salt)
2 Pinches Sugar (I use brown sugar)
20 g butter

Asparagus

1 bunch green asparagus
20 g butter
Salt
Pepper
nutmeg

Chicken fricassee

2 pc Chicken thighs
1/4 tsp Salt
4-6 pinches Pepper black, ground
1 tsp Sunflower oil
3 twigs thyme
1/2 bunch Soup vegetables
40 g Butter cold (to taste for mixing the sauce to a foamy consistency)
80 ml dry white wine
150 ml Vegetable broth
100 ml Cream (Soy cream or cow’s milk cream)
1 tsp Maize starch (to taste to thicken the sauce or 1 tsp linseed)
Sugar
1 pinches Cayenne pepper
4 pinches nutmeg

Instruction

Cook chicken and prepare fricassee

Chicken legs
Prepare the chicken legs

Wash chicken

Wash the chicken thighs under cold water and dry them.

Cut the thighs in the middle at the joint.

Season with salt, pepper.

Chicken leg pot
Chicken legs in the pot

Sear chicken

Sear the chicken pieces on both sides with a little oil in a saucepan or frying pan and allow to colour.

Fry the chicken legs in a saucepan
fried chicken legs in the saucepan

Create aroma

Let the chicken pieces colour well for better flavour.

Chicken leg pot with stock
Chicken legs in a pot with chicken stock.

Prepare cooking

Add thyme sprigs and pour in some white wine and stock.

Cook with the lid on for approx.

30 minutes at reduced temperature.

cooked chicken legs
Chicken legs cooked in a pot in the stock.

Boil down

Remove the chicken pieces from the pot and leave to cool.

Taste the stock and reduce by about 1/3.

Then pour out of the pot and add some butter to the pot.

Peel the chicken meat
Peel off cooked chicken meat.

Meat mincing

Remove the chicken meat from the bone and shred into bite-sized pieces.

Cut the vegetables into cubes
Diced vegetables: diced carrots, diced celery and diced leek.

Dice vegetables

Wash the soup vegetables, dry them and peel them.

Finely dice the carrots, celery and leeks.

Sweat the diced vegetables
Vegetable cubes when sautéing in the pot.

Make sauce

Sweat the vegetable cubes in the saucepan with the colourless butter for 10 minutes.

Deglaze with white wine and bring to the boil with the chicken stock.

Bright sauce
light sauce as a sauce base

Add cream

Slowly pour the cream into the boiling sauce and bring to the boil.

food starch
Cornstarch in a bowl.

Thicken sauce

Mix the cornflour in a little cold water and pour into the boiling sauce.

Thicken the sauce as desired and to personal taste and simmer gently for about 10 minutes.

Season to taste with salt, pepper, nutmeg, sugar and cayenne pepper.

Place the boneless chicken in the sauce and heat through.

Prepare the tomato cubes
Blanched tomato and tomato strips on a kitchen board.

Tomato cubes

Score the top of the tomatoes crosswise and blanch in boiling water for about 45 seconds.

Rinse in cold water and peel off the skin.

Cut the tomatoes into quarters, remove the core and cut the pure flesh into even cubes.

Prepare rice

Rice in the pot
Raw rice in a pot for cooking

Washing rice

Soak the rice in cold water and wash until the water runs clear.

Measure out the rice and the amount of water for cooking and have it ready.

As a rule, 1 part rice and 2 parts water is a good guideline for cooking rice.

cooked rice
boiled rice in the pot

Cooking rice

Put the washed and drained rice in a pot or rice cooker with salt and sugar and cook.

Keep the rice warm afterwards.

Asparagus

Peel the green asparagus
This picture shows how to properly peel green asparagus

Peel Asparagus

Peel the asparagus and cut into 2-3 cm pieces.

Asparagus vegetables in the pot
Asparagus vegetables in a saucepan with butter.

Finalize Asparagus

Put the asparagus vegetables in the pot, add the butter, salt, pepper and sugar and cook the vegetables first with the lid on, then without the lid until al dente.

Food Arrangement

Chicken fricasse
Chicken fricass recipe picture served with rice, asparagus and diced tomatoes.

Serve

Wash out a small ladle with cold water.

Press the rice into the ladle with a spoon.

Turn the moulded rice out onto the hot plate.

Arrange the asparagus on top, then the meat with the sauce.

Serve decorated with diced tomatoes and thyme.

Enjoy your meal!

Foamed sauce –> Note the tip!

Video

Courses

Note on the foamed sauce:
For a foamed sauce, strain the fricassee through a fine sieve just before serving. Serve the hot vegetables and meat from the sieve directly onto the plate. Mix the light sauce with approx. 20 g ice-cold butter until frothy and pour onto the plate.

Notes on binding the sauce:
The classic preparation calls for binding with a light roux.

You can also thicken the sauce with a so-called “liaison”. Here, the cream with egg yolk is stirred in towards the end of the cooking time and heated until thickened (not cooked).

As a professional cook, I recommend using corn starch to bind the sauce. For this, mix the starch in cold water, run it into the boiling sauce and add it to the sauce until the desired binding is achieved. Simmer for 3-4 minutes just below boiling point. This is safe and also gluten-free.

Further information and cooking tips:

Diced tomatoes as decoration –> Cooking school on diced tomatoes.
Prepare asparagus –> Cooking School Peel asparagus.
Prepare asparagus –> Frequently asked questions about cooking asparagus.
Exotic variant –> Chicken cutlets with curry and video 🙂
Fricassee info –> Well summarised on Wikipedia.

3. Calories and nutritional values

4. More matching ideas for Chicken

Comments, Cooking Questions and Answers

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