Fricassé of Chicken: 4 Delicious Recipes for Lovers of This Protein

The fricassé of chicken is always a good option to vary the way of producing this protein. The recipes are simple and taste divine.

Fricassé of Chicken 4 Delicious Recipes for Lovers of This Protein

The chicken is a white meat healthy by being the source of protein is lean, when eaten without the skin. For daily eating, the ideal is to opt for healthy recipes with chicken but, for special dates, can vary among recipes of chicken stew, chicken stew or even suggestions fricassé of chicken that you will see next.

We have selected for you options fricassé simple, with cream in the Thermomix and to the brazilian, who goes to the oven. Try these new ways to consume and add more options to your menu.



To give a special flavor to the chicken that will accompany the rice and the salad, this suggestion fricassé of chicken is quite simple to prepare. Serves 5 people.

– Ingredients –

  • 1 chicken cut into pieces
  • 3 tablespoons olive oil
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 1 bay leaf cut in half
  • 150 ml white wine
  • ½ Liter of chicken broth
  • Chopped parsley q. b.
  • Juice of 1 lemon
  • 1 tablespoon full of wheat flour without yeast
  • 2 egg yolks
  • Salt q. b.
  • Pepper q. b.

– Mode of preparation –

  1. Season the chicken with salt and pepper. Wrap it all very well.
  2. In a large pan heat the olive oil, the onion, the garlic and the bay leaf. Stir and let heat very well.
  3. As soon as the onion begin to become glazed, add the chicken pieces. Cover and let it cook on medium heat until the meat get color, without let brown. Turn the meat and let it gain color as equal.
  4. When the meat gain color, pour over the white wine and chicken broth. Cover and let it cook on medium heat for 40 minutes.
  5. Com uma colher, misture a farinha com as gemas. Aos poucos, adicione o sumo de limão.
  6. After the 40 minutes and when the chicken is cooked, lower the heat and stir in the parsley. Finally, add the flour dissolved in the egg yolks and stir quickly. Soon as it thickens and before it begins to boil, turn off the heat. Is ready to serve.

If you want to modify a bit the recipe of the fricassé of chicken, add cream to get a sauce more creamy. Serves 4 to 5 people.

– Ingredients –

  • 3 dl cream for cooking
  • 1 chicken of the field
  • 1,5 dl of white wine
  • 4 dl of chicken broth
  • 60 g butter
  • 1 large onion, chopped
  • 1 branch of cebolinhos and coriander
  • 4 egg yolks
  • 1 tablespoon of wheat flour
  • Juice of 1 lemon
  • Salt q. b.
  • Pepper q. b.
  • Fresh parsley, chopped q. b.

– Mode of preparation –

  1. Start by cleaning the chicken and cutting it into pieces. Then take a casserole on the stove with the butter, the chopped onion and the branch cebolinhos and coriander, letting it cook for about 2 minutes.
  2. Add the chicken pieces leaving cook about 4 minutes, stirring once in a while. Go refreshing with the wine and let reduce. Then stir in the flour, stirring constantly.
  3. Then add the chicken broth and let it cook for 20-30 minutes. Remove the chicken to a bowl, add the cream to the sauce and boil until reduced.
  4. Beat the egg yolks and the lemon juice in a bowl. Join also the sauce by pouring it on the wire, taking it back to the heat and stirring constantly to cook the yolks, but not letting it boil.
  5. Finally place the chicken on a serving platter, pour the sauce on top and serve sprinkled with the parsley.

In Brazil the fricassé of chicken is a dish from the oven that takes a fresh cream, cheese-cream and shoestring potatoes, and don’t get the lemon sauce with flour. Very different, but worth a try.

– Ingredients –

  • 200 ml cream
  • 1 can of corn
  • 1 pot of cheese-cream
  • 100 g of black olives, pitted
  • 2 chicken breasts fray
  • 200 g mozzarella, sliced
  • 100 g potato straw
  • 1 cup of water
  • 1 pinch of salt

– Mode of preparation –

  1. Puree in a blender the corn, the cheese-cream, cream and water.
  2. In a saucepan, sauté the cream from the blender with the shredded chicken, the olives and the salt until you get a texture thick.
  3. Transfer the stew to an oven tray, cover with mozzarella and sprinkle the shoestring potatoes. Bake in the oven until it boils and is ready to serve.

The fricassé of chicken can be prepared from start to finish on your kitchen robot, without using the stove.

– Ingredients –

  • 1 onion
  • 2 cloves of garlic
  • 50 g of olive oil
  • 1 chicken party sips
  • Flour q. b.
  • Salt and pepper q. b.
  • 60 g white wine
  • Water q. b.
  • 2 gems
  • Juice of 1 lemon
  • Coriander q. b.

– Mode of preparation –

  1. Place in the glass of the Thermomix the onion and the garlic, chop 5 sec./ reg.5.
  2. Add the oil and stir-fry 7 min./ temp. 100 degrees/ spd.1.
  3. Place the butterfly and the chicken party sips, passed by the flour. Add the salt, the pepper and the white wine, and schedule 2 min/ temp. 100 degrees/varoma/spoon reverse
  4. Add water to cover the chicken, and schedule 40 min./ temp. 100 degrees/varoma/spoon reverse.
  5. By the end add the yolks well beaten and the lemon juice and set 3 min./ temp. 100 degrees/varoma/spoon reverse. Place the end of the coriander and serve.