Mary Berry’s Chicken Fricassee is a classic comfort dish featuring tender chicken simmered in a creamy white wine sauce with mushrooms and onions. This one-pan recipe is perfect for family dinners or special occasions, offering rich flavors and an elegant presentation.
What Is Mary Berry’s Chicken Fricassee?
Chicken Fricassee is a traditional French dish where chicken is gently braised in a creamy, flavorful sauce. Mary Berry’s version includes mushrooms, onions, and herbs, creating a hearty and satisfying meal. Serve it with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
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Why You’ll Love This Recipe
- Rich and Creamy: Perfectly balanced flavors with a luxurious sauce.
- One-Pan Dish: Easy cleanup for a quick and delicious meal.
- Elegant and Comforting: Ideal for family dinners or entertaining guests.
- Customizable: Add your favorite herbs or vegetables for variety.
Ingredients Needed to Make Mary Berry’s Chicken Fricassee
- 4 chicken thighs (bone-in, skin removed) – Juicy and tender.
- 2 tbsp olive oil – For browning the chicken.
- 1 onion (finely chopped) – Adds sweetness and depth.
- 2 garlic cloves (minced) – For aromatic flavor.
- 200g mushrooms (sliced) – Adds earthiness and texture.
- 150ml dry white wine – For richness and depth.
- 300ml chicken stock – Forms the base of the sauce.
- 100ml double cream – Creates a creamy finish.
- 2 tsp Dijon mustard – Adds tang and flavor.
- 1 tbsp fresh parsley (chopped) – For garnish.
- Salt and pepper – To season.
Equipment Needed
- Large skillet or sauté pan – To cook the chicken and sauce.
- Tongs – For turning the chicken.
- Wooden spoon – For stirring.
Instructions to Make Mary Berry’s Chicken Fricassee
Step 1: Brown the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
- Add the garlic and mushrooms, cooking for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
Step 3: Deglaze the Pan
Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Simmer for 2-3 minutes to reduce the liquid slightly.
Step 4: Simmer the chicken
- Return the chicken to the skillet and pour in the chicken stock.
- Cover and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
Step 5: Finish the Sauce
- Stir in the double cream and Dijon mustard. Let the sauce simmer gently for 5 minutes, thickening slightly. Adjust seasoning with salt and pepper if needed.
Step 6: Garnish and Serve
Sprinkle with fresh parsley and serve hot with your choice of sides.
What Goes Well with Mary Berry’s Chicken Fricassee
- Steamed Rice: A classic pairing to soak up the creamy sauce.
- Mashed Potatoes: Adds a comforting touch.
- Buttered Noodles: Perfect for a hearty meal.
- Steamed Vegetables: Light and fresh sides like green beans or broccoli.
- Crusty Bread: Great for dipping into the sauce.
Expert Tips for the Best Chicken Fricassee
- Use Bone-In Chicken: It adds flavor and keeps the meat moist.
- Don’t Skip Browning: Searing the chicken creates a deeper flavor base.
- Reduce the Wine Well: This prevents the sauce from tasting too sharp.
- Add Vegetables: Carrots, leeks, or peas can enhance the dish.
- Serve Immediately: The sauce is best enjoyed fresh and warm.
Easy Variations of Mary Berry’s Chicken Fricassee
- Herb-Infused Fricassee: Add thyme or tarragon for a fragrant touch.
- Lighter Version: Use half cream and half milk to reduce fat.
- Spicy Twist: Add a pinch of chili flakes for heat.
- Vegetarian Fricassee: Replace chicken with firm tofu or tempeh and use vegetable stock.
- Red Wine Version: Swap white wine with red for a richer, bolder sauce.
Best Practices to Store Mary Berry’s Chicken Fricassee
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over low heat, adding a splash of stock or cream to refresh the sauce.
- Freeze: Freeze the fricassee in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.
How Can I Make Mary Berry’s Chicken Fricassee Healthier?
- Use Skinless Chicken Breasts: Reduces fat content.
- Skip the Cream: Substitute with plain yogurt or a non-dairy alternative.
- Increase Vegetables: Add extra mushrooms, carrots, or spinach for more nutrients.
- Limit Salt: Use low-sodium chicken stock and season sparingly.
Nutrition Value (Per Serving)
- Calories: 320 kcal
- Fat: 20g
- Carbohydrates: 6g
- Protein: 28g
- Fiber: 1g
Final Words
Mary Berry’s Chicken Fricassee is an elegant yet comforting dish that’s perfect for any occasion. The tender chicken, creamy sauce, and earthy mushrooms come together beautifully, creating a meal that’s as satisfying as it is flavorful. Serve it with your favorite sides and enjoy a restaurant-quality dish at home!
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Mary Berry Chicken Fricassee
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: French
Description
Chicken Fricassee is a traditional French dish where chicken is gently braised in a creamy, flavorful sauce. Mary Berry’s version includes mushrooms, onions, and herbs, creating a hearty and satisfying meal. Serve it with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Ingredients
- 4 chicken thighs (bone-in, skin removed) – Juicy and tender.
- 2 tbsp olive oil – For browning the chicken.
- 1 onion (finely chopped) – Adds sweetness and depth.
- 2 garlic cloves (minced) – For aromatic flavor.
- 200g mushrooms (sliced) – Adds earthiness and texture.
- 150ml dry white wine – For richness and depth.
- 300ml chicken stock – Forms the base of the sauce.
- 100ml double cream – Creates a creamy finish.
- 2 tsp Dijon mustard – Adds tang and flavor.
- 1 tbsp fresh parsley (chopped) – For garnish.
- Salt and pepper – To season.
Instructions
Step 1: Brown the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
- Add the garlic and mushrooms, cooking for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
Step 3: Deglaze the Pan
Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Simmer for 2-3 minutes to reduce the liquid slightly.
Step 4: Simmer the Chicken
- Return the chicken to the skillet and pour in the chicken stock.
- Cover and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
Step 5: Finish the Sauce
- Stir in the double cream and Dijon mustard. Let the sauce simmer gently for 5 minutes, thickening slightly. Adjust seasoning with salt and pepper if needed.
Step 6: Garnish and Serve
Sprinkle with fresh parsley and serve hot with your choice of sides.
