The chicken fricassée you surely never tried! | One pot Wonders – Ep. 1
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This is not you standard chicken fricassee. No searing or browning here. With this classic white ragout, the chicken is poached to …
If I dont know what to cook, I always come here, great content and delicious recipes, keep up great work Stefan, cheers!
This is a great way to cook and simplify steps without sacrificing flavor. I used this deconstructed concept to a previous dish of yours, Starred Chef Chicken Bake. In that dish I cooked everything in one pot and it turned out fabulous! My family praised it. I love French cooking for its use of ingredients such as the herbs which are subtle background notes but bring harmonious flavor to excite the palate. Merci Stephane!
Loved this! Thanks so much for your wonderful tutorials. I've been cooking many years, but I love to keep learning new approaches to old favorites. Much success to you my friend.
I can do this!
Where the heck do you YouTubers find those enormous carrots? The ones I can get are maybe half that size.
I like this recipe more
I thought about making a chicken fricassée the other day and here we are….what a coincidence!
What herbs make the bouquet garni?
In the American south, there's a dish called smothered chicken thighs. Clearly it was inspired by the dish you're preparing here. I've also seen it made with pork chops and turkey wings. It qualifies as soul food.
You've got new fans in us! You are a super talented teacher! Watching from Woodbridge, NJ.
We are making the puff pastry now.This is next.
Bu adama aşığım. Aksanına bayılıyorum.
Amazing series with one pot recipes. I'm cooking this dish right now and it tastes so good. Lovely recipe. Simple and amazing taste.
Brother I'm in an instant awesome mood every time I watch your videos. I'm a retired Chef and although my time is done in professional kitchens, I often miss it, and your videos bring me back everytime.
Could you pease give suggestions on what to serve with your entre. More full dinner menus.
You got a new cameral.
In American Diners this is just chicken with creamy chicken gravy. Just fry everything in the pan then just make the pan sauce gravy with chicken bouillon and add cream at end. Thicken with cornstarch slurry
If you don’t want the fricasse to have the carrots pop of color why not use parsnips instead? Slightly different flavor profile, but still should work well. I’ll let you know if it’s a failure when I try this next week!
What would you serve with it? little toasted garlic bread?
Thank you Chef for this recipe. I love the original recipes, fun to make. Best Regards. Merci Beaucoup.💛
Good Stuff! Thank you
Lovely. What are the herbs?
Nice sir . Really gud fan from Nq food network
I love to make the stock in the pot with the dish. It saves time and also tastes great!
3:00 coat your chicken generously in chicken
Excellent! Haven't seen you for a while Stefan! Algorithm maybe?
im sorry this isnt new as my mother used to cook this in france and here in australia .
So glad you are back. Look forward to trying this for Sunday luncheon.
This recipe is called 'Waterzooi' in the North of France and in Belgium.🙂