How does the preparation differ from chicken fricassee? Very simple: For fricassee, the meat is steamed and only then mixed with the sauce.
Today I will show you the simple preparation step by step for your kitchen. The dish always succeeds and you can look forward to an excellent meal.
Now I wish you good luck! Feel free to write me a success story, a cooking question or 🙂 Kitchen gossip!
1. Shopping list for Chicken Fricassee
Here is a handy list for your visit to the supermarket. For selected ingredients, I recommend ordering online.
- Chicken thighs –> Alternatively breast or whole chicken
- Green asparagus —> I buy fresh at the supermarket
- Basmati rice —-> Give it Premium as 100% Basmati
- White wine dry —-> I get it at the wine merchant
- Vegetable broth —–> Supermarket organic stock or cook it yourself
- Butter and cream —–> Supermarket
- Soup vegetables—–> Vegetable department or greengrocer
- Feeding power —-> I recommend corn starch
Basic ingredients such as some oil for frying, salt, pepper, sugar and cayenne pepper are probably in your kitchen cupboard. Nevertheless, take another look and don’t forget anything!
I have to leave you a few lines about the asparagus 🙂 I think it’s really crazy. Green asparagus used to be a delicacy and certainly twice as expensive as white asparagus. The price ratio green: white has changed completely and nowadays green asparagus costs less than white asparagus!
Green asparagus: Today often cheaper than white asparagus, yet the spears are much more delicate in taste!
Chef Thomas Sixt on shopping for asparagus
2. Recipe Chicken Fricassee
You can easily cook this poultry dish in less than 40 minutes. So get inspired now and check out the instructions with step-by-step photos. If you have any questions, please use the comment function at the bottom of the page!
Instructions with tips from chef Thomas Sixt.
Servings: 2 Portions
- 120 g Basmati rice
- 180 ml water
- 4 Pinches Salt I use ground salt
- 2 Pinches sugar I use brown sugar
- 20 g butter
- 1 bunch green asparagus
- 20 g butter
- 2 pc Chicken thighs
- 1/4 tsp Salt
- 4-6 pinches Pepper black, ground
- 1 tsp Sunflower oil
- 3 twigs Thyme
- 1/2 bunch Soup vegetables
- 40 g Butter cold to taste for mixing the sauce to a foamy consistency
- 80 ml dry white wine
- 150 ml Vegetable broth
- 100 ml Cream Soy cream or cow’s milk cream
- 1 tsp Maize starch to taste to thicken the sauce or 1 tsp linseed
- 1 pinches Cayenne pepper
- 4 pinches Nutmeg
- Measure out the rice and the amount of water for cooking and have it ready.
Soak rice in a bowl of cold water and rinse until the water runs clear. Put the washed and drained rice in a pot or rice cooker with salt and sugar and cook. Keep the rice warm afterwards.
Peel the asparagus and cut into 2-3 cm pieces.
Put the asparagus vegetables in the pot, add the butter, salt, pepper and sugar and cook the vegetables first with the lid on, then without the lid until al dente.
Wash out a small ladle with cold water. Press the rice into the ladle with a spoon. Turn the moulded rice out onto the hot plate. Arrange the asparagus on top, then the meat with the sauce. Serve decorated with diced tomatoes and thyme. Enjoy your meal! Foamed sauce –> Note the tip!
Note on the foamed sauce:
For a foamed sauce, strain the fricassee through a fine sieve just before serving. Serve the hot vegetables and meat from the sieve directly onto the plate. Mix the light sauce with approx. 20 g ice-cold butter until frothy and pour onto the plate.
Notes on binding the sauce:
The classic preparation calls for binding with a light roux.
You can also thicken the sauce with a so-called “liaison”. Here, the cream with egg yolk is stirred in towards the end of the cooking time and heated until thickened (not cooked).
As a professional cook, I recommend using corn starch to bind the sauce. For this, mix the starch in cold water, run it into the boiling sauce and add it to the sauce until the desired binding is achieved. Simmer for 3-4 minutes just below boiling point. This is safe and also gluten-free.
Further information and cooking tips:
Diced tomatoes as decoration –> Cooking school on diced tomatoes.
Prepare asparagus –> Cooking School Peel asparagus.
Prepare asparagus –> Frequently asked questions about cooking asparagus.
Exotic variant –> Chicken cutlets with curry and video 🙂
Fricassee info –> Well summarised on Wikipedia.
3. Calories and nutritional values
Amount Per Serving
Calories from Fat 927
% Daily Value*
Saturated Fat 56g350%
Polyunsaturated Fat 12g
Monounsaturated Fat 29g
* Percent Daily Values are based on a 2000 calorie diet.
4. More matching ideas for Chicken