Chef John’s Chicken Fricassee – Classic French Chicken Recipe – Food Wishes
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This is my favorite version of the comforting, classic French dish of chicken, which is browned, and then stewed in a super savory, …
This looks delicious
Dear Sir. Thank you for yet another sublime dish. If I may suggest: Danish ‘frikadeller’ sometime in the future for another video? If you need an original recipe, please let me know. Stay safe and … enjoy ! Tino, Denmark 😊🇩🇰🎗🇺🇸👍
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First thing I thought about as this started WAS Bugs Bunny!
Basically chicken marsala but with a different wine?
As a kid we called it"Fricken Chickasee"
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Well I must say our dinner tonight was excellent Mr.John.
The wine reduction & Heavy cream is soooo delish,thanks a bunch/I've made a few of your YouTube creations,keep up the good work👍
how dare you. lol
Do we really need to flip over the pieces of chicken? That turned wonderfully crispy chicken skins into mush.
Making it tonight
What’s up with the intonation? Why does your sound goes up and down? Kind of weird.
Hi Chef John😃
What’s best to eat this dish with? Mashed potatoes, rice, quinoa, couscous, or any grains in particular @foodwishes? I will surely appreciate your advice. Todá rabá and shalom✝️
yummers
Fricken chickasse
Just made this, swapping out thyme with tarragon. I'll be doing this again. It's an experience!
Love all your recipes and was wondering if you could do a chicken Oscar recipe sometime!
Chef John: “And my wife was in the other room.”
Me: I THOUGHT I WAS THE ONLY ONE!!!!
Today I learned that Chicken Fricassee and Beef Stroganoff are basically the same recipe
Looks delicious
lay offs
Intersting. In Germany, we cook a whole chicken (or parts) and then use the fresh chicken stock to make a creamy sauce like a bechamel with mushrooms and then put small pieces of the cooked chicken in there.
This looks like a very good alternative.
I've been watching your videos for over 10 years now. You helped me to understand the foundations of cooking in general and I wouldn't be half the cook I am today without your tips. Your channel is basically free culinary school with a side of Dad jokes. Thank you for all that you do!
The recipe looks great but the sauce is too watery, even after reducing. I will try it adding an extra T. of flour.