Creamy Chicken Fricassee with Parsley Butter Rice
1 hour
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About Creamy Chicken Fricassee with Parsley Butter Rice
Indulge in this elegant Creamy Chicken Fricassee, a delightful twist on classic French cuisine. Celebrity Chef Rakhee Vaswani’s recipe features tender chicken simmered in a rich, creamy sauce, beautifully complemented by fragrant parsley butter rice. This dish is perfect for a sophisticated dinner party or a comforting weeknight meal.The fricassee technique, involving sautéing and simmering, ensures the chicken remains juicy and flavorful. The parsley butter rice adds a vibrant touch and delightful texture, making this a recipe that even picky eaters will adore. Prepare to impress your family and friends with this stunning and delicious dish!
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Recipe Time & More
Prep40 minutes
Cook20 minutes
Total1 hour
Ingredients
For the Chicken Fricassee:
- 1 Chicken Breast
- 1/2 Onion medium
- 8 oz Mushrooms cremini or button
- 2 tbsp Butter
- 2 tbsp All-Purpose Flour
- 1/4 cup Wine dry, optional, white
- 1 cup Chicken Stock
- 1/4 cup Heavy Cream
- 2 sprigs Thyme fresh
- 1/4 tsp Nutmeg ground
- 1/2 tsp Pepper black, freshly ground
- 1 tsp Salt or to taste
For the Parsley Butter Rice:
- 1 cup Rice cooked long-grain, day-old and chilled
- 2 tbsp Parsley chopped, fresh
- 1 tbsp Butter
- 1/4 tsp Herbs De Provence or mixed dried herbs
Instructions
Prepare the Chicken Fricassee
- Cut the chicken breast into 1-cm wide strips. Toss in 2 tbsp flour until evenly coated.
- Dice the onion and mushrooms.
- Heat 2 tbsp butter in a large pan over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the mushrooms and cook for 3-4 minutes until slightly softened.
- Add the chicken strips and cook until browned on all sides.
- Pour in the white wine (if using) and cook for 1-2 minutes until slightly reduced. Add thyme sprigs, salt, pepper, and nutmeg.
- Pour in the chicken stock, bring to a simmer, reduce heat, and cook for 20 minutes until the chicken is cooked through.
- Remove from heat and stir in the heavy cream. Gently reheat, being careful not to boil.
Prepare the Parsley Butter Rice
- In a separate pan, melt 1 tbsp butter over medium heat.
- Add the cooked, chilled rice, parsley, and Herbs de Provence. Stir to combine and heat through.
- Season with salt and pepper to taste.
Assemble and Serve
- Spoon the parsley butter rice onto plates. Top with the chicken fricassee and serve immediately.
Recipe Notes
Expert Tips
- For extra flavor, marinate the chicken strips in a mixture of lemon juice, garlic, and herbs for 30 minutes before cooking.
- If you don’t have dry white wine, you can substitute with an equal amount of chicken broth.
- For a richer fricassee, use a combination of chicken thighs and breasts.
- Garnish the finished dish with fresh parsley sprigs and a sprinkle of freshly grated Parmesan cheese for an elegant touch.
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Recipe Nutrition
Calories: 1198kcalCarbohydrates: 159gProtein: 65gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 209mgSodium: 3171mgPotassium: 1409mgFiber: 4gSugar: 5gVitamin A: 1180IUVitamin C: 7mgCalcium: 106mgIron: 3mg
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4 Comments
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Absolutely delicious! Can’t wait to try it.
This looks divine! Can’t wait to make it.
Absolutely mouthwatering! Great share.
Absolutely wonderful! Can’t wait to make it.